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 Sauce
1 pound strawberries, hulled and
quartered
2 Tablespoons granulated sugar
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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