With spring on the way and summer soon to follow, desserts are going to be changing from the heavy winter varieties to the lighter, fruit-laden offerings. But why wait weeks to prepare them? This amazingly quick and easy dessert takes nothing more than a little planning to dazzle your guests in no time. Keeping a package of Melissa’s Premade Crepes in the pantry or freezer (or, be like me, and keep them in both the pantry AND the freezer) gets this on the table in minutes. Trust me when I tell you it's been a real lifesaver when drop-in guests appear on the porch thinking this was the night they were invited to dinner when it’s really a week from tonight, but I digress. Simply unpack the crepes, fold each into quarters, arrange one (or two) on a dessert plate, sprinkle with powdered sugar, top with your favorite flavor of ice cream, and drizzle with this jewel-toned strawberry syrup. It is SO good. Or, you can spoon the strawberry syrup into the middle of the crepe, fold it up, top with a scoop of ice cream, and then pour on the fudge sauce. Heaven!
Fresh Strawberry Syrup
1 pound strawberries, hulled and quartered
2 Tablespoons granulated sugar
2 Tablespoons juice from a Melissa’s Tango Tangerine
Zest of 1/2 tangerine
1 Tablespoon Grand Marnier (or water)
Put all ingredients into a medium saucepan and bring to a low boil. Lower heat and simmer until mixture becomes syrupy, about 5-10 minutes.
Use as a topping on ice cream, pancakes, waffles, French toast, or as a filing in crepes.
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