SYDNEY GARRETT-HAYES / THE SYDNEY TRADING COMPANY
Crepe Batter:
- 4 eggs
- 6 tbs flour
- 6 tbs milk
- 3 tbs heavy cream
Beat together eggs and flour in a medium bowl. Add milk and cream beating constantly until smooth (I recommend using a stick mixer). Strain through a sieve and refrigerate overnight or up to 2 hours (giving flour time to hydrate). Heat pan (nonstick skillet is best) over medium-high heat until hot. Grease pan with a little butter or cooking spray and pour in 1/4 cup batter. Working quickly, swirl batter in pan to coat the bottom of the skillet. Cook until edges are brown, about 1 minute. Pick up the corners of crepe and flip over to brown for approximately 30 seconds. Stack crepes between parchment paper or paper towels until ready to use. This should make approximately 8 - 12 crepes depending on how much batter used for each crepe.
Balsamic Vinegar Reduction:
- 1/4 C Balsamic Vinegar
- 1 tbs sugar
Heat over medium heat until reduced to a nice syrup.
Chantilly Creme:
Fold 1/4 c Cointreau liqueur into 1 small container Marscapone Cheese and soften with approximately 1/2 cup whipped and sweetened heavy cream, and set aside until ready for use.
Assemble crepes by spreading cheese mixture inside crepe and fill with (1 pint) fresh sliced strawberries. Roll crepes and top with Chantilly Creme and drizzle Balsamic Vinegar over the top.
