Fresh Strawberry Crepes with Lemon Curd

Fresh Strawberry Crepes with Lemon Curd

Ingredients

Strawberries and Sauce

1 qt. fresh strawberries
2 1/2 tsp. agave nectar

Lemon Curd

4 whole fresh lemons for
    3 to 4 Tbsp. lemon zest and
    1/2 cup fresh-squeezed lemon juice
1/2 cup unsalted butter
3 eggs, lightly beaten
1 cup sugar

Crepes*

1½ cups white whole wheat flour
4 tablespoons melted butter
1¾ cups skim milk
3 eggs
1 tablespoon granulated sugar
3 tablespoons orange liqueur
pinch of salt

* We always use World of Crepes crepe batter
recipes. In this case we subbed white whole wheat
flour for all-purpose and we used Grand Marnier for
the orange liqueur.

Filling

3 Tbsp. Mascarpone cheese
3 Tbsp. Strawberry flavored Philly Cream Cheese
Mix these together well until the mix is smooth
and creamy.

How we make it

Prepare the lemon curd the day before. This is an
easy microwave recipe but it really does need to
sit overnight in the refrigerator in order to stiffen.

Prepare 3 to 4 Tbsp. of lemon zest by zesting or
grating the fresh lemons. After zesting the lemons,
juice them to obtain 1/2 cup of juice.

In a microwave safe bowl, melt the butter.

In a medium size, microwave safe mixing bowl,
beat three eggs lightly (using a fork or whisk
works best). Add the lemon zest, sugar and lemon
juice and combine thoroughly.

Slowly whisk in the melted butter until thoroghly
combined.

Cook the mixture in the microwave, on high, for 3
to 4 minutes. After each one minute interval, stop
the microwave and stir the lemon curd with a metal
tablespoon, then start again. Do this after every one
minute interval. The mixture will begin to thicken and
should stick to the metal tablespoon. Be careful not
to allow the mixture to boil as this may cause curdling.
Refrigerate the lemon curd until the next day at which
time it will be very firm.

Prep Day

Rinse, de-stem and slice about 1/3 of the fresh strawberries.
Place them in a hand-held mixer container if you have one,
and mash them. Add 1 1/2 tsp. of agave nectar to sweeten and
remove the tart taste. Mix thoroughly to form a strawberry sauce.

Rinse and de-stem the remaining berries. Slice into thin slices.
Coat with the remaining agave and set aside. The agave lends
more sweetness and removes any tart effect from the berries.

Prepare the crepes - if you've never made crepes you can use the
method found on the World of Crepes website.

Just prior to serving, lay out the crepes on individual serving
dishes. Place a strip (1-2 Tbsp.) lemon curd in the center of
each crepe. Place a strip (1-2 Tbsp.) of the cream cheese next to
it. Add some of the fresh berries and fold the crepe closed.

Place the crepes in a saute pan with a small amount of olive oil
or butter - just enough to coat the pan. Heat until the cream center
begins to melt then transfer back to the serving plate.

Pour a little of the strawberry sauce over the crepe. Spread fresh
strawberries over the top of that and top it off with a dollop of
whipped non-dairy topping or vanilla ice cream.

Enjoy!