Curacao Strawberry Crepes Recipe
The Curacao Strawberry Crepes is an exquisite and easy to prepare dessert that will come into handy when you have to whip together an impressive finishing touch for your spread. Trust me, you will love Curacao Strawberry Crepes recipe. According to my children, its worth dying for!!
Ingredients
| Egg | 1 | |
| Milk | 1 1/4 Cup (16 tbs) | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon, melted | |
| 1/2 teaspoon salt Shortening | ||
| Strawberry Glaze | ||
| Strawberries | 1 Cup (16 tbs), sliced | |
| Strawberries | 1 Cup (16 tbs), halved | |
| Bananas | 3 Medium, quartered | |
Directions
Beat egg just to blend.
Add milk, all-purpose flour, melted butter or margarine, and salt; beat mixture with rotary beater till smooth.
Lightly grease an 8-inch skillet with shortening.
Heat skillet; remove from heat and pour in 1/4 cup batter.
Quickly tilt pan from side to side till batter covers bottom.
Return to heat; brown crepe on one side only.
Turn out on paper toweling.
Repeat with remaining batter to make 8 crepes.
Stack crepes with 2 sheets of waxed paper between for easy separation.
Prepare Strawberry Glaze.
Set aside 1 cup of the glaze; stir the 1 cup sliced strawberries into the remaining strawberry glaze.
Spread about 3 tablespoons glaze with berries on un-browned side of each crepe.
Roll up.
Place filled crepes in chafing dish or 10-inch skillet with the 1 cup strawberry halves and the quartered bananas.
Pour the reserved Strawberry Glaze over; cover and heat through.
Strawberry Glaze: In medium saucepan crush 2 cups strawberries; add 3/4 cup water.
Bring strawberry mixture to boiling; reduce heat and cook 2 minutes.
Sieve.
In saucepan combine 1/2 cup sugar and 2 tablespoons cornstarch; gradually stir in hot sieved strawberry mixture.
Cook over medium heat, stirringcon-stantly, till mixture thickens and bubbles.
Remove from heat; stir in 1/3 cup curacao.
Add milk, all-purpose flour, melted butter or margarine, and salt; beat mixture with rotary beater till smooth.
Lightly grease an 8-inch skillet with shortening.
Heat skillet; remove from heat and pour in 1/4 cup batter.
Quickly tilt pan from side to side till batter covers bottom.
Return to heat; brown crepe on one side only.
Turn out on paper toweling.
Repeat with remaining batter to make 8 crepes.
Stack crepes with 2 sheets of waxed paper between for easy separation.
Prepare Strawberry Glaze.
Set aside 1 cup of the glaze; stir the 1 cup sliced strawberries into the remaining strawberry glaze.
Spread about 3 tablespoons glaze with berries on un-browned side of each crepe.
Roll up.
Place filled crepes in chafing dish or 10-inch skillet with the 1 cup strawberry halves and the quartered bananas.
Pour the reserved Strawberry Glaze over; cover and heat through.
Strawberry Glaze: In medium saucepan crush 2 cups strawberries; add 3/4 cup water.
Bring strawberry mixture to boiling; reduce heat and cook 2 minutes.
Sieve.
In saucepan combine 1/2 cup sugar and 2 tablespoons cornstarch; gradually stir in hot sieved strawberry mixture.
Cook over medium heat, stirringcon-stantly, till mixture thickens and bubbles.
Remove from heat; stir in 1/3 cup curacao.
Chef
