With end of summer nearing, I am grabbing all the berries I can. Especially strawberries and blueberries. So of course I end up with a huge quantity of berries…more than I can handle. Same thing happened last week and I had to find some way to use them before they spoiled. Trying to find some ideas, I came across this recipe at A Life (Time) of Cooking. The recipe is so simple and yet so delicious. If you have not tried it yet, please please do try it.
I baked the strawberries and stored them in the refrigerator for next day’s breakfast. The crepes filled with strawberry mascarpone were cheesy, sweet and just yummy!
Recipe: Strawberry Mascarpone Crepes topped with Baked Strawberries
(Serves 2, Makes 4 crepes)
1-1/2 cup strawberries
1 tbsp agave nectar
1 inch cinnamon stick
1 cardamom pod
3/8 cup all-purpose flour
3/8 cup milk (I used 2%)
1.5 tsp sugar
3 tsp butter (melted)
a pinch of salt
1/2 cup mascarpone cheese
1 tsp agave nectar
1 Tbsp baked strawberries
For Baked Strawberries, preheat the oven at 350 degrees F, hull the strawberries and place them in a baking dish. Add agave nectar, crushed cardamom seeds, and cinnamon stick to the baking dish. Mix the ingredients in the baking dish and bake for 30 mins.
For strawberry-mascarpone filling, add 1 Tbsp of baked strawberries and agave nectar to mascarpone. Mix till you get a smooth mixture.
For crepes, whisk flour, egg, milk, sugar, salt, and butter together to form a smooth batter. Refrigerate the mix for 30 mins. Heat a skillet and brush some butter in the skillet. Pour a small portion (1/8 cup) of batter into the pan. Tilt the pan till you get a thin layer of batter in the pan. Cook until brown on the bottom, approx. 1 to 2 minutes. Turn the crepe over and cook on the other side for about 30 secs. Transfer to a plate and repeat till all batter is used up.
For assembling the crepes, add a small amount of (about 2 Tbsp) of strawberry mascarpone to the crepe and roll it. Top off the crepes with remaining baked strawberries. Serve immediately.