Wednesday, June 22, 2011

Crepes with Strawberry Conserve

With strawberry season winding down, I stopped at a local farm to pick up some of the last berries of the season. Some just to eat out of hand and another container to make a conserve.

This recipe for the Strawberry Conserve is from the ladies of  the "Canal House" series of cookbook.
It's in the latest issue of "Bon Appetit" Magazine and because it sounded fairly simple and not the involved jam making process I was so not in the mood to make, that I decided to give it a go!

I have to say it was really easy and it came out delicious, although I'm not sure if it was supposed to be more "jelled" because the syrupy part came out kind of thin but mixed in yogurt or over vanilla ice cream it is still great.

But how about over crepes?

First make the conserve. Get all your ingredients together...

Toss them into a heavy saucepan and let it sit for 2 hours.
Then bring to a simmer and cook about 3 minutes, or til berries are just tender.
How's that for easy?

Then put the berries into a 1 pint jar and continue simmering til the liquid thickens into a syrupy consistency. ( Mine never actually got really thick..oh well! )

Now on to the crepes.

Don't be intimidated by these. They're delicate and thin and you can actually fill them with anything you'd like-Nutella, chocolate, or anything sweet you can think of. Just top them off with whipped cream and a little powdered sugar...and, of course, the strawberry conserve. Yum!

Crepes ( recipe from Cook's Illustrated")

Makes 10

1/2 tsp. veg. oil
1 cup ( 5 oz.) unbleached AP flour
1 tsp. sugar
1/4 tsp. table salt
1 1/2 cups whole milk
3 large eggs
2 tbsp. unsalted butter, melted and cooled
Strawberry Conserve ( recipe follows)
Confectioner's sugar ( for dusting over crepes)
Whipped cream ( for garnish)
1. Whisk together flour, sugar and salt in a medium bowl. In a small bowl, beat milk and eggs.
Add half the milk mixture to the dry ingredients and whisk til smooth. Add the butter and whisk til it's all combined. Whisk in the remaining milk mixture til smooth.
2. Place oil in a 12" skillet and heat over medium to low heat. Lightly whipe out the excess oil from the skillet.
3. Once the skillet is properly heated ( test with a small drop of batter first), scoop a 1/4 cup amount ( I use a ladle) into the pan and tilt and swirl the pan to coat the bottom evenly.
4. Let the crepe cook til it looks dry and the edges begin to brown slightly. ( Don't worry, you may loose the first one to testing!). This may only take 25 to 30 seconds. Gently slide a rubber spatula under the crepe and flip and cook on this side for only about 10 to 15 seconds. Then gently slide the crepe out of the pan and on to a large plate. Repeat with the remaining batter, allowing the pan to heat up again for 10 seconds after each crepe is removed.
Continue to stack the crepes on top of each other on the plate.
To assemble:
Take one or two crepes and fold them in half, then in half again and place on a pretty plate.
Place a dollop of whipped cream on top and spoon some of the strawberry conserve over top, then dust with confectioners' sugar.

Strawberry Conserve
4 cups fresh strawberries ( about 1 lb.), hulled and halved
3/4 cup superfine sugar
Peel (with white pith) of 1/2 lemon
1. Combine all ingredients in a large heavy saucepan.
2. Cover and let it sit at room temperature for 2 hours. stirring occasionally.
3. Bring the mixture to a simmer over medium heat and cook, stirring gently, til berries are just tender, about 3 minutes.
4. Using a slotted spoon, transfer berries to a one pint jar.
5. Continue simmering liquid til it thiskens into a syrupy consistency ( about 2 to 3 minutes). Discard lemon pith and pour the syrup over the berries. Let it cool to room temperature, then seal the lid and place in fridge for up to a month.

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