I have a thing for Macerated Strawberries of any kind. Orange liqueur with strawberries makes them so syrupy and extra special… and combining them with cream for this was a definite arrow in to Cupid’s heart.
These Crepes are not the super thin ones that leave you reaching for more food after 5 seconds. These crepes had a filling kick.
But that creamy macerated strawberry filling — made with a splash of Cointreau for an added touch of romance made these Crepes that.much.extra.special. I love the hint of Vanilla in these Crepes. Of course, you have to add the liqueur to soak into the strawberries, because it really just takes them to a whole other place of Romeo and Juliet with a happy ending. (Just kidding. You can skip the Cointreau if you’re not a fan….but if you are — pour it in people. Just pour it in). Macerated Strawberries and Cream Crepes Fluffy Vanilla Crepes enveloping juicy, sweet strawberries soaked with a hint of Cointreau, mixed into a thick and creamy filling for an added hint of romance.
Ingredients Macerated Strawberries and Cream:
2 cups strawberries , washed and divided
2 tablespoons natural sweetener or sugar of choice
1 - 2 tablespoons Cointreau (adjust to your tastes)
Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
For Strawberries And Cream:
Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.