Strawberries are a refreshing treat on a hot summer day.  Even better when paired with strawberry~ rose crème folded into a light crepe or as a frozen coconut crumb crème.  Add a cup of strawberry infused tea and sit under a shady tree to relax with a good book.

Strawberry Crepes 

INGREDIENTS: Crepes: 2 cups Heavy Cream;  1 Tablespoon granulated sugar; 1/2 teaspoon Rose Water; Powdered Sugar (confectioners’ sugar) for topping

Crepe Batter: 6 tablespoons Butter, unsalted; 3 cups Milk- whole or nonfat Lactaid;

6 large eggs; 1 1/2 cups all-purpose Flour; 7 Tablespoons Granulated Sugar; 1/16 Teaspoon Pinch of salt .  Or use store bought pre-made crepes.

Pastry Creme Filling: 1 large Egg;  1 Tablespoon all-purpose Flour; 2 Tablespoons Granulated Sugar;  1 Tablespoon Cornstarch;1 cup Milk- whole or nonfat Lactaid;

1Teaspoon pure Nielsen Massey pure Vanilla extract; 1 teaspoon hot water; 2 tablespoons heavy cream, whipped.  Optional to flavor with rose water or extracts.

1-pint Fresh Strawberries thinly sliced.

PREPARATION: The day before making and assembling, make the Crepe Batter and the Pastry Creme Filling (see recipes below); refrigerate overnight.

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Line baking sheets with parchment paper. Use a nonstick or lightly oiled crepe pan over medium-low heat.  Evenly distribute approximately 3 tablespoons crepe batter; swirl to cover the surface of the pan.  Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned.  Using a thin spatula lift the corner of the crepe and with clean fingers, gently and carefully turn the crepe over and continue cooking the other side of the crepe for no longer than 5 seconds.  Remove the cooked crepe and place onto the prepared baking sheet (do not stack the crepes on top of each other).

Repeat this process until you have 20 perfect crepes.  NOTE: Practice preparing a few crepes to achieve the right texture.

Remove the prepared pastry creme filling from the refrigerator: Whip  2 cups of heavy cream with 1 tablespoon sugar.  Gently fold the whipped cream into the prepared chilled and thickened Pastry Creme Filling.

Crepe Assembly Place one (1) prepared crepe on a large cake plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup). Add a layer of sliced strawberries. Roll until the seam of the crepe is on the bottom. Secure with cellophane and place onto a dry cookie sheet or plate. Repeat.  Refrigerate the prepared crepes for a minimum of 2 hours to let the pastry cream become firm.  Allow to stand at room temperature for 15 to 30 minutes before serving.  Dust with powdered (confectioners’ )sugar. Optional garnish ~ Edible Roses or flowers.

Flowering Strawberry Tea Ball

https://www.amazon.com/Blooming-Tea-Flowering-Handpicked-Ingredients/dp/B01J82AHQW

Frozen Raspberry- Strawberry Coconut Crumb Crème

INGREDIENTS:1-pint heavy cream- whipped or vanilla ice cream- softened; 1 teaspoon Nielsen Massey Madagascar Bourbon Vanilla Extract;  5 coconut cookie wafers- smashed into coarse crumbs; ½ Cup Berry reduction – see recipe below.

 PREPARATION:  Place heavy cream and vanilla extract into an electric mixer and whip until a dense whipped cream.  OR  use softened vanilla ice cream. Fold in the berry reduction and crushed cookie crumbs. Any flavor cookie of preference may be substituted.  Place the mixture into a cellophane lined loaf pan or into silicon molds.  Cover the top with cellophane. Place into the freezer to harden.  When  ready to eat,  remove from the freezer and serve immediately.

 Raspberry- Strawberry Reduction: INGREDIENTS:  1 pint each fresh or frozen Raspberries and Strawberries; 2 Teaspoons Granulated Sugar; 1 teaspoon rose water; OPTIONAL: For a thicker version suitable to spread on toast or incorporate into baking, add 1 small envelope of Knox Gelatin.

PREPARATION: Place all ingredients in a large saucepan on the stovetop over a medium heat.  Bring to a boil.  Allow the mixture to simmer over a low heat for 15 to 30 minutes until the liquid has been reduced leaving the fruit soft in texture. Emulsify into a purée.  Place into an airtight container and store in the refrigerator for up to five days.  Yields: 2 Cups. Note:  For thinner syrup add more liquid.  Extract flavor enhancers may be substituted for the sugar according to taste.  This formula lends itself to accommodate a variety of berries and other fruits.

2024 ©Ellen Easton