Dessert

Crêpes with strawberry butter and XUXU

Ingredients serves 4

  • 120 g flour
  • 2 eggs
  • Pinch of salt
  • 50 g margarine
  • 30 g sugar
  • ¼ l milk
  • 500 g strawberries
  • 1/2 lime, juice and peel
  • 2 tablespoons XUXU
  • 100 g soft butter
  • 70 g icing sugar
  • 20 g margarine
  • XUXU

Method

Place all ingredients into a bowl (except milk). Whisk with an electric mixer, add milk. Allow to stand for about 30 minutes. Prepare the strawberries. Put 200 g aside, cut up the remaining fruit and blend half with a hand blender. Mix the puree, lime juice, peel and XUXU. Whisk the butter and 60 g icing sugar until light and creamy, fold in strawberry puree. Heat a greased frying pan over a moderate heat, ladle some batter into the pan, tilting the pan until the batter thinly coats the base — makes 10 crêpes. Stack the crêpes. Spread the strawberry butter on half of each crêpe, add a few cut strawberries. Fold the crêpes into a triangle and place in an ovenproof dish. Dust with remaining icing sugar. Place under a grill for 2–4 minutes, decorate with the remaining strawberries, pour a dash of XUXU over the strawberries and serve.

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