Mascarpone Crêpes with Lavender Infused Strawberry Sauce
Treat yourself to this delectable strawberry recipe from Chef Glenda Glavan-Garcia. Mascarpone-filled crêpes are topped with a strawberry sauce flavored with a hint of lavender. For a shortcut, make the crêpes a day ahead and refrigerate or purchase pre-made crêpes from your grocery store, if available.
- 3/4 cups plus 2 Tbsp. all-purpose flour
- 1/8 teaspoons sea salt
- 1 1/2 cups whole milk
- 3 large eggs
- 6 tablespoons butter, melted
- 2 teaspoons lavendar, plus more for garnish if desired
- Créme Fraiche (optional topping)
- 1/2 cups mascarpone cheese
- 1/2 cups plain yogurt
- 2 tablespoons honey
- 1 package (16 ounces or 3 cups) Driscoll's Strawberries
- 1/4 cups water
- 2 tablespoons sugar
- 1 teaspoon lavendar
Sift flour and salt together in a large bowl. Whisk milk and eggs in a medium bowl. Gradually whisk milk mixture into flour mixture. Whisk in 2 tablespoons melted butter and lavender until combined.
Heat a 10-inch nonstick skillet over medium heat. Brush pan with additional melted butter. Pour in 3 tablespoons crêpe mixture, quickly lift and swirl the pan to evenly coat bottom. Cook until edges lift easily and center of crêpe is set, about 2 minutes. Flip crepe over and cook an additional 1 to 1 1/2 minutes. Transfer crêpe to a paper towel or wax paper lined plate. Repeat with remaining batter. Note: Crêpes can be made 1 day ahead and kept chilled.
Combine mascarpone, yogurt and honey until combined. Set aside.
Hull strawberries. Place 1/3 package strawberries in a food processer and pulse until about ¼" in size. Slice remaining strawberries in half, then slice into ¼" slices. Set aside.
Place water, sugar and lavender in a small saucepan over medium-high heat. Bring to a boil and cook 1 minute to allow the lavender to steep. Add chopped strawberries and cook until heated throughout. The color will lighten and texture will soften. Remove from heat and add sliced strawberries.
To assemble, place about 3 tablespoons mascarpone filling on one half of each crêpe. Fold in half, then fold in half again. Repeat with remaining crêpes. Stack two filled crêpes on each serving plate and spoon about ¼ cup strawberry sauce over crêpes. Place a small dollop of mascarpone filling or crème fraiche over crêpes, if desired. Garnish with fresh lavender, if desired.