Chef Jim Coleman Recipe Index

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Mint Crepes with Strawberry Preserves and Marscapone Cheese

Crepes:

1 cup All Purpose Flour
1 cup & 2 tbsp. Water
4 large Eggs
2 tbsp. Melted Butter
Pinch of Salt
1/3 cup chopped Fresh Mint

1. In a food processor blender, blend the flour, water, butter, and salt for about 5-10 seconds. Scrape the sides of the container down and blend for another 20 seconds.

2. Transfer batter to a bowl and let rest for 1 hour. Stir in the herbs.

3. Heat a 6-7 inch skillet over medium heat, sprayed with non-stick spray. Pour batter into the pan to coat (very thin) bottom of pan. Heat crepe for 1-2 minutes or until loose from the pan. Flip over and cook for another 30 seconds.

Filling:

1/4 cup Cream Cheese
1/4 cup Marscapone Cheese
1 1/2 tbsp. Sugar
1/4 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
9 tbsp. Strawberry preserves

1. In a mixing bowl combine all the ingredients together until well blended.

2. With each crepe place 3 tbsp. of the mixture in the center and fold over once and then again (like an envelope).

3. Place on a baking dish with non-stick spray and bake all crepes in a preheated 325° for approximately 20 minutes or until heated through.

Serve with whip cream or ice cream. Garnish with mint sprigs.


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