Hello, and welcome to CREPE WEEK!
This week is brought to you by the internet and the lovely people at America’s Test Kitchen. If you aren’t obsessed with their tv show and online recipe gallery (like Jonathan), then maybe you have heard of them from something called Cook’s Illustrated. Basically, these food geniuses test recipes until they are perfect, so you don’t have to.
And sometimes the host dresses up as a giant broccoli, but that is an entirely different matter.
We’re pairing up with them by using their basic crepe recipe and offering our own special twists. If this recipe interests you, I highly recommend checking out the ATK cookbook GIVEAWAYS listed at the bottom of this post.
Hopefully you continue reading, and don’t simply skip to the end now. Shoot, I shouldn’t have mentioned the GIVEAWAYS so early.
The ATK recipe was easy as pie. Easy as crepe? It was easy.
Seriously though, the crepes were as easy as pancakes.
I’ll stop now.
I can’t think of anything better than strawberries and cream during the summer, so I knew my crepe recipe had to include both.
To start, I made a warm strawberry sauce to smother over the top of the crepes. I put 1 Tbsp cornstarch, 1 Tbsp sugar, 1/4 cup lemon juice (or water), and 1 pint strawberries over medium-low heat for 15 minutes. Once the berries released all of their juices and the sauce started to thicken, I strained the sauce into a separate container and set aside.
(Caution: Do not make more than 1 berry sauce in a day. Your kitchen will die of dirty dish overload and your brain will explode.)
Then, I whipped 1 cup mascarpone, 1 cup heavy cream, zest of 1/2 lemon, and 1/4 cup sugar together to make a cream filling.
Then it was all a matter of assembly. I smeared some whipped filling on half of the crepe and added a little extra lemon zest.
Then I folded up the crepes into adorable edible napkin shapes. I’m surprised none of my blog friends made swan-shaped crepes, but I digress.
After the napkin-folding ceremony, I simply topped the crepes with some fresh berries and drizzled some strawberry sauce over the top.
These were easy, but it is not a weekday breakfast. I dirtied every dish in my kitchen and Josie the pug had to eat a lot of strawberries off the floor. That being said, I wish every weekend was filled to the brim with strawberry crepes au lait, because they were delicious!
Have you ever made crepes? What is the best crepe you have tasted?
Check out these other fabulous crepes (links marked with an * also have GIVEAWAYS!!!):