We all have to eat, so why not make it fun? The Bangor Daily News is launching a recipe contest as part of the promotion for our newest Web page, In the Kitchen, which is about all things food, cooking and restaurant related in Maine and beyond.
Each month we will feature a different ingredient and ask you to send us your favorite and best recipes that use the selected food item. To kick things off in June, we want your strawberry recipes. Submit them at http://bangordailynews.com/recipecontest for a chance to win a Thistles gift certificate and a couple of cookbooks.
This one came from BDN Maine blogger Linda Trenholm of “Stop Thinking and Cook”:
“I have a long personal history with crepes and I still enjoy making these adaptable delicacies,” she said. “In the late ’70s I skied up to the crepe shack at Sugarloaf and toted The Vegetarian Epicure cookbook to college and made them ‘au fromage’ for my Colorado housemates. My daughter was recently raving about some crepes she had in Portland, I thought, ‘Wow, crepes are still cool.’ So, when I asked how she would like the fresh strawberries we just bought, it was a no-brainer, crepes!”
Strawberry Crepes with Mascarpone Cream
Fresh Maine strawberries, a velvety mascarpone cream and delicate crepes make an elegant and easy to put together dessert.
2 large eggs
¾ cups whole milk
½ cup water
1 cup flour
4 tablespoons melted butter, divided
Butter, for coating the pan
Parchment paper, cut into 6 inch squares
1 quart strawberries
2½ tablespoons sugar
For mascarpone cream:
½ cup heavy cream
¼ cup sugar
8 ounces mascarpone
Melt 3 tablespoons butter and mix with the remaining ingredients. Use the remaining butter to coat the cooking pan. Heat a nonstick skillet to medium-high. Put a small amount of butter in the heated pan, swirl to coat about a 6-inch area (you may have to lift the pan up a bit to keep the butter from browning but a hot pan is necessary to get a golden color on the crepes). Add about ⅛ cup of batter and swirl around to cover the buttered area. Cook for about 30 seconds (top should be set and bottom a nice golden), flip and cook about 10–15 seconds more. Stack cooked crepes on a plate with pieces of parchment paper between them. Once cooled, crepes can be kept in a plastic bag for several days.
Set out 10 strawberries from the quart for garnish, if desired.
Wash, hull and slice strawberries into a medium bowl or covered container. Sprinkle with sugar and set aside to macerate, at least 15 minutes.
Chill a medium bowl and make sure your cream and mascarpone are cold. Beat or whisk the cream, gradually adding in the sugar, until stiff peaks form. Fold in the mascarpone cheese. Chill until ready to assemble dessert.
Put approximately 2 heaping tablespoons of mascarpone cream in the middle of each crepe. Layer a heaping tablespoon of strawberries with some of the liquid drained off on top of the cream. Fold up the sides of the crepes. Top with more berries and juice and a small dollop of whipped cream.
1. Add 2 teaspoons of finely grated lemon zest to the crepe batter and another teaspoon to the mascarpone cream.
2. Melt ½ cup semisweet chocolate chips with a tablespoon of heavy cream and drizzle over assembled crepes just before serving.
Linda Trenholm of Holden is a pantry cook, retro recipe aficionado and writer who is interested in the stories behind food. Check out her blog at stopthinkingandcook.bangordailynews.com.