Enjoy crepes suzette? Are you seeking more fresh strawberry desserts? Try this strawberry crepe recipe inspired by the classic crepes suzette.
Mix sugar, water and lemon juice together until sugar dissolves. Pour over sliced berries and refrigerate for at least four hours. Stir at least twice to distribute juices. Note: For this step, you may substitute frozen, sweetened strawberries that have been thawed.
After strawberries have been chilled, drain and reserve juice. (If using thawed frozen berries, drain and reserve juice. Add enough water to make one cup of juice.)
Melt butter in large skillet over medium heat. Stir in the juice, zest and liqueur. Stirring constantly, reduce sauce to ⅔ cup. Add reserved berries and stir to heat berries, no longer than 15 seconds so that berries remain whole.
Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. (We used a fork rather than a spatula for this.) Fold each one in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. You may overlap them or arrange in a circle as we did in the picture above, with a scoop of ice cream in the middle and extra sauce over the top. Scrap up the extra bits of lemon zest and add extra strawberries as your garnish.
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