HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 67Desserts...
Featuring fruits
SPICED FRUIT COMPOTE
Heat 2 cans (16 oz.) fruits for salad with syrup,
1/4 tsp. cardamom and
1/4 tsp. allspice to boiling.
Serve warm - 8 servings.
Wendy Kent
Goderich
STRAWBERRY
DESSERT CREPES
1 quart strawberries rinsed and hulled
Chop '/2 cup strawberries for cream filling. Set
aside.
Slice remaining strawberries for sauce. Set
aside.
CREPES
1 cup sifted all-purpose flour
1 tbsp icing sugar
'/8 tsp. salt
3 eggs
1 cup milk
1 tbsp brandy
butter
Sift together flour, icing sugar, and salt. Beat
eggs until blended; add milk and brandy. Add
egg mixture to dry ingredients, beating until
very smooth. Heat a heavy 7 -inch frypan and
grease lightly with butter. Lift off heat and add 2
tablespoons of the batter. Quickly tilt the pan to
spread batter evenly over base. Return tp. heat;
brown crepe on each side (about 1 minute).
Place on waxed, paper. Makes 20 crepes.
CREAM FILLING
1 pkg. (802.) cream cheese
1 tbsp light cream
2 tbsp sugar
1/2 cup strawberries, chopped
Combine cheese, cream, and sugar, in
saucepan. Heat until mixture is of spreading
consistency. Add chopped strawberries. Place a
little of the mixture at one end of each crepe.
Spread to edges. Roll, then tuck ends under to
prevent filling from oozing.
STRAWBERRY SAUCE
'/2 cup butter
3/4 cup orange juice
'/2 cup sifted icing sugar
31/2 cups sliced fresh strawberries (reserved)
Heat and stir butter, juice, and icing sugar in
saucepan. Heat crepes in this sauce. Remove to
platter. Add strawberries to the sauce. Toss to
glace the berries. Serve, allowing 2 tablespoons
of saucy berries to each crepe.
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