Plate of mascarpone crepes with lavender strawberry sauce
  • Prep Time:
    20 minutes
  • Cook Time:
    3 minutes
  • Serves:
    6
  • Perfect For:

Description

Treat yourself to this delectable strawberry recipe from Chef Glenda Glavan-Garcia. Mascarpone-filled crêpes are topped with a strawberry sauce flavored with a hint of lavender. For a shortcut, make the crêpes a day ahead and refrigerate or purchase pre-made crêpes from your grocery store, if available.

Crepes
  • 1/8 Tsp. sea salt
  • 1 1/2 Cups whole milk
  • 3 Tablespoons butter, melted
  • 2 Teaspoons lavendar, plus more for garnish if desired
  • 2 large eggs
  • 3/4 Cup plus 2 Tbsp. all-purpose flour
Mascarpone Filling
  • 3/4 Cup mascarpone cheese
  • 3/4 Cup plain yogurt
  • 3 Tablespoons honey
Strawberry Sauce
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries
  • 1/4 Cup water
  • 2 Tablespoons sugar
  • 1 Tsp. lavendar

  1. Crêpes

    PLACE flour in a large mixing bowl.
     
    ADD salt.
     
    ADD lavender.
     
    WHISK flour mixture to combine.
     
    SET ASIDE flour mixture.
     
    CRACK eggs into a medium mixing bowl.
     
    WHISK eggs vigorously until whites and yolks are blended.
     
    ADD milk.
     
    WHISK again to combine.
     
    POUR egg/milk mixture into flour mixture.
     
    STIR batter gently until ingredients are incorporated.
     
    WHISK in 2 tablespoons melted butter.
     
    LINE a large plate with parchment paper or a paper towel.
     
    HEAT a 10-inch nonstick skillet over medium heat.
     
    BRUSH skillet with small amounts of remaining melted butter as necessary to prevent crêpes from sticking.
     
    POUR ¼ cup crêpe batter into skillet and QUCKLY LIFT AND TILT skillet to evenly coat bottom.
     
    COOK crêpe until edges lift easily from skillet and center of crêpe is set, about 1–2 minutes.
     
    FLIP crêpe to other side.
     
    COOK crêpe an additional 1 – 1 ½ minutes.
     
    TRANSFER crêpe to prepared plate.

    REPEAT with remaining batter.

    NOTE: Crêpes can be made 1 day ahead and stored in refrigerator until needed.

  2. Mascarpone Filling

    PLACE mascarpone in a medium mixing bowl.
     
    ADD yogurt.
     
    ADD honey.
     
    STIR filling until ingredients are combined.

    SET ASIDE mascarpone filling.


    Strawberry Sauce

    HULL strawberries.
     
    PLACE 1/3 of strawberries into a food processer.
     
    PULSE food processor in shorts pulses until strawberries are chopped into ¼-inch pieces.
     
    SET ASIDE strawberry pieces.
     
    SLICE remaining strawberries in half lengthwise.
     
    SLICE strawberry halves into ¼-inch slices.
     
    SET ASIDE sliced strawberries.
     
    PLACE water in a small saucepan.
     
    ADD sugar.
     
    ADD lavender.

    BRING lavender mixture to a boil over medium-high heat.

    COOK lavender mixture 1 minute to allow lavender to steep.

    ADD strawberry pieces from food processor.
     
    COOK just until heated through (berries will lighten and texture will soften).

    REMOVE from heat.

    STIR IN sliced strawberries.

    SET ASIDE strawberry sauce.
     


    Assembly

    PLACE 1–2 tablespoons mascarpone filling on one edge of one crêpe.

    FOLD crêpe in half.

    FOLD crêpe in half again.
     
    REPEAT with remaining crêpes.

    PLACE two filled crêpes on each of six serving plates.

    SPOON 2–3 tablespoons strawberry sauce over crêpes.

    PLACE a small dollop of mascarpone filling on top of crêpes.
     
    GARNISH with fresh lavender if desired.
     
    SERVE immediately.


Calories 453
Total Fat 25.35 g
Saturated Fat 15.38 g
Cholesterol 160.78 mg
Sodium 132 mg
Total Carbohydrates 46.36 g
Dietary Fiber 2.57 g
Protein 11.33 g