Ingredients
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1 quart fresh strawberries, washed, hulled and quartered
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1/3 cup powdered sugar, plus
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2 tablespoons powdered sugar, divided
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1/3 cup orange juice or 1/3 cup orange liqueur
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1/2 cup heavy cream
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1/2 cup sour cream
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1/4 teaspoon mace
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12 -14 crepes
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3 eggs
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1 cup flour
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2 tablespoons sugar
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2 tablespoons cocoa
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1 1/4 cups buttermilk or 1 1/4 cups sour milk
Instructions
- Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
- Cover and refrigerate several hours.
- In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
- Beat mixture until it begins to thicken.
- Spoon strawberries and juice onto cooled, cooked crepes, fold over.
- Top with whipped cream.
- For the crepes, combine ingredients in blender jar.
- Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
- Refrigerate batter for at least 1 hour.
- Cook on preheated crepe pan as per manufacturers instructions.