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Strawberry Crepes


Yield: 4 Servings

12 each Crepes **
4 tablespoon Butter
4 tablespoon Sugar
1/2 tsp Zest, orange
1/2 tsp Zest, lemon
1 tsp Juice, orange
1 tsp Juice, lemon
1 pt Strawberries, halved
1 tablespoon Brandy

** See recipe for Basic Crepes.

Melt the butter and add sugar. Stir, then add the lemon zest and the orange zest and juices. Reduce until syrupy.

Add crepes and berries and carefully flame with brandy.

Remove crepes, fill with berries and reduce sauce to glaze.

Pour over crepes.

Chef Gunter Preuss, Versailles Restaurant, New Orleans




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.