Ingredients
- Pinch salt
- 2 eggs, beaten
- 1 cup (250 mL) milk
- ¾ cup (175 mL) flour
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) melted butter
- 2 tbsp (25 mL) vegetable oil
- Strawberry Syrup
- 1 cup (250 mL) chopped strawberries
- ½ cup (125 mL) redcurrant jelly
- 1 tbsp (15 mL) strawberry liqueur, optional
- Filling
- 2 cups (500 mL) sliced strawberries
- ¼ cup (50 mL) sugar
- ½ cup (125 mL) mascarpone cheese
- ½ cup (125 mL) yogurt
Preparation
Step 1
For crepes, combine all the ingredients except the oil in a food processor or blender. Process until smooth, scraping down sides as needed. Pour into a bowl, cover and leave on the counter for 2 hours. If the batter is too thick, thin down by adding more milk. It should be like whipping cream.
2. Place a nonstick 7-inch (18-cm) skillet or crepe pan on medium-high heat. Dip a paper towel into the oil and wipe out pan. Take pan off the heat and ladle in a scant 3 tbsp (45mL) batter, or enough to make a very thin layer.
3. Tilt and shake the pan so the crepe mixture coats the bottom evenly. Set the pan back on heat and cook batter for about 30 seconds or until the top is set and little bubbles form. 4 With a spatula or your fingers, loosen crepe and flip over. Cook for another 30 seconds or until the bottom is dry. Flip out onto a tea towel.
5. Repeat with the remaining crepe mixture, wiping out pan with oil when it becomes dry.
6. For strawberry syrup, purée strawberries in a food processor. Press purée through a sieve and reserve juice. Discard solids. Melt redcurrant jelly in a small pot over medium heat. When it is melted, stir in strawberry juice. Bring to boil and remove from heat. Skim foam from syrup and add strawberry liqueur, if desired.
7. For filling, combine sliced strawberries with sugar. Set aside for 10 minutes or until juicy. Whisk together mascarpone and yogurt. Mix in strawberries and any liquid.
8. Place spoonful of strawberry mixture in centre of crepe. Fold over and drizzle with strawberry syrup.