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Strawberries Savannah With Chocolate Crepes

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“These make an elegant breakfast treat or can be served for dessert. I personally prefer to serve them as a dessert. I have included a quick dessert crepe recipe as well. The crepe recipe will yield about 18 to 22 crepes. They are great to allow them to cool down, place wax paper between them, stack and place in ziplock bag in the freezer. This recipe comes for a 1976 vintage Crepe Cookery cookbook.”
READY IN:
4hrs 30mins
SERVES:
6-7
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
  2. Cover and refrigerate several hours.
  3. In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
  4. Beat mixture until it begins to thicken.
  5. Spoon strawberries and juice onto cooled, cooked crepes, fold over.
  6. Top with whipped cream.
  7. For the crepes, combine ingredients in blender jar.
  8. Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
  9. Refrigerate batter for at least 1 hour.
  10. Cook on preheated crepe pan as per manufacturers instructions.

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