Tuesday, June 16, 2009
I made strawberry shortcrepes Sunday night for dessert. Sweet crepes filled with slightly cooked strawberries, rolled, put under the broiler for a short time, then ladled with strawberry sauce (sweetened, cooked, pureed, touched with pepper and balsamic vinegar), and then dropped with Swedish cream (whipped cream mixed with sour cream). My guests got the photos, but I followed up with this swirl of the leftovers, just the cream mixed into the sauce. Still tasty. Reminds me of the slurry you make to make marbled paper.