Fresh Homemade Strawberry Crepes

Description

Fresh Homemade Strawberry Crepes

(Serves 6)

To make crepes:

2 lg. eggs

1/2 cup milk

1/2 cup soda water

1 cup all-purpose flour

1/4 tsp. salt

2 Tbsp. butter, melted

To make filling:

1 cup (8 oz.) mascarpone cheese, softened at room temperature

1/2 cup cream cheese

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

To make sauce:

16 oz. strawberries, fresh

4 Tbsp. granulated white sugar

2 Tbsp. orange juice

¼ cup orange liquor

Fresh Strawberries and Chocolate Shavings for garnishing

Make crepes:

In a large mixing bowl whisk eggs. Gradually add milk and water, stirring to combine. Slowly add flour, whisking well to avoid lumps. Add salt and melted butter and incorporate well. Heat a small sauté pan lightly buttered and oiled over medium heat. Pour 1/4 cup batter for each crepe into the pan. Tilt the pan so that the batter coats the pan evenly. Cook the crepe for about 1 min., and then turn with a spatula and cook another minute. Transfer crepes to a covered dish, and keep warm. You can make crepes ahead. Simply cover and refrigerate until ready to use. Reheat crepes in microwave for 25 to 30 seconds.

Make filling:

In a medium size mixing bowl, combine the mascarpone cheese, cream cheese, confectioners' sugar, and vanilla extract. Put 2 Tbsp. of the filling in the center of the lower half of each crepe. Fold the other half of the crepe over the filling, and then gently fold the crepe into quarters.

Make sauce:

Place the strawberries, sugar and orange juice in a medium saucepan over medium high heat. Stir the mixture until the sugar is dissolved. Add the orange liquor. Bring to a boil, and then reduce heat to medium low. Simmer, stirring occasionally to break up the strawberries, until the sauce thickens and the strawberries are soft, but still chunky. Serve crepes drizzled with strawberry sauce, and garnished with fresh sliced strawberries and chocolate shavings.

Sold Out

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.