Strawberry Crepes with Hazelnut Chantilly Cream

At our last in store demonstration on July 5th, amongst the items I demonstrated was Fresh Strawberry Crepés, showing the properties of some of our non-stick cookware, making it easy to toss the crepé. I also showcased the benifits of using a quality saucepan with a good thick base and even heat distribution when making a fresh sweet fruit sauce.

Some of the spectators at the demo requested the recipe for the Crepés

*Makes 8 crepés (4 serves)

Ingredients:

Strawberry Sauce

500 grams Fresh Strawberries
120 grams Sugar
Zest & Juice of 1 Lemon
30ml Cointreau to finish (optional)

Crepè Batter

2 Eggs
300ml Milk
120 grams Flour
20 grams Butter

Hazelnut Chantilly Cream

300ml Whipping Cream
30ml Frangelico
½ tblspn Chopped Hazelnuts (optional)

Method:

Strawberry Sauce

Put all ingredients for strawberry sauce in a thick bottomed saucepan in the following order;

1. Lemon Juice
2. Strawberries
3. Caster Sugar
4. Lemon Zest (Illustration 1)

Place on the heat and bring to the boil, stirring periodically. Turn down the heat to a gentle simmer and cook for 5 to 7 minutes until the mixture looks like illustration 3 and the strawberries have partly broken down and made their own sauce.

Put to one side

Crepé Batter

Whisk together milk and eggs with a thin Piano wire Whisk or in the Kitchenaid Stand Food Mixer with the whisk attachment. Gradually add flour beating slowly until flour is encorporated. Whisk vigorously for about 1 minute. Melt butter in a small saucepan until just melted. Add to the batter whilst whisking vigorously.

Finishing the crepés

Heat a crepé pan to quite hot on stove top. (If using the Scanpan Classic non stick crepé pan or the Woll Pan it will not be necessary to oil the pan, otherwise oil your pan by rubbing it with some oily kitchen paper.

Using a 100ml ladel put 100ml of the crepé batter into the pan and quickly swirl it round the pan until it covers the bottom of the crepé pan before it sets. allow it to cook for a few seconds. Shake the crepé over the front edge of the pot and toss or, using a turner utensil, flip the crepé over. Cook for a few seconds and turn out onto a plate

Fold the crepés into quarters

Pour sauce into a large frypan and place on the heat. As the sauce is heating place the folded crepés into it. As the sauce gets hotter baste the crepés by spooning the sauce over them in the pan. when they have heated through pour in the cointreau. If you are using a naked flame such as gas, pull the rim of the pan over to the centre of the flame and they will flambé as the alcohol vaporises

Serve on Flat plates, 2 per serve, pouring the sauce over them.

Hazelnut Chantilly Cream

Combine cold Cream and Frangelico togethr and whisk briskly or beat in a stand mixer until loosely whipped. Fold in theHazel nuts. Serve on the crepés or in a side dish.

Note. If you intend piping the crem do not add the hazelnuts, but sprinkle them on top

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