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.
Macerated Strawberries and Cream:
2cupsstrawberries, washed and divided
1 - 2tablespoonsCointreau,(adjust to your tastes)
1 1/2cupsheavy whipping cream
4tablespoonsoil,or melted butter
1teaspoonpure vanilla extract
1cupplain or all-purpose flour
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 10-inch pan with a light coating 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, (extra) sugar and vanilla. Chop half of the the macerated strawberries into smaller pieces 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.