Tuesday, December 23, 2008

Strawberry Glaze Crepes

Pay attention! This is a favorite! You must make this for your family!

Byron's Basic Crepe Batter

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
1 tablespoon vanilla
3 tablespoons unsalted butter, melted, plus more for cooking the crepes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Flip the crepe and cook the other side for an additional 30-45 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Danish Cream Cheese

2 8 oz packages of cream cheese
¾ cup of sugar
2 tablespoons lemon juice
1 tsp vanilla
Cream all ingredients together in a mixer and place in a pastry bag.

Strawberry Glaze

2 cups cut strawberries
3 tablespoons sugar
¼ cup cold water
Puree all ingredients in a blender. Strain through a fine mesh sieve and pour into a squeeze bottle. Refrigerate until ready to use.

To complete:

Pipe cream cheese filling on the bottom 1/3 of a flat crepe. Top with fresh berries. Fold each side of crepe towards the center and roll like a burrito. Place several cut strawberries in the center of a large plate. Top with two crepes. Top the crepes with freshly whipped cream and a mint leaf and then decorate the plate with dots of the straw berry glaze.

This is one of Byron's many amazing recipes...

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