Crepes with Strawberry and Fig and Balsamic Sauce Recipe

Name: Crepes with Strawberry and Fig and Balsamic Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1 cup milk; 1 egg; 1 1/2 tsp sugar; 1 cup frozen whole strawberries, slightly thawed; 2 dried figs, finely chopped; 2 tbsp honey; 1 tbsp Aged balsamic vinegar of Modena; 1 tsp butter; 1 tsp vegetable oil; 1 cup vanilla ice cream, divided

Ingredients

3/4 cup all-purpose flour
1 cup milk
1 egg
1 1/2 tsp sugar
1 cup frozen whole strawberries, slightly thawed
2 dried figs, finely chopped
2 tbsp honey
1 tbsp Aged balsamic vinegar of Modena
1 tsp butter
1 tsp vegetable oil
1 cup vanilla ice cream, divided

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 4 servings

Instructions

In a medium bowl, whisk flour and milk until smooth. Add egg and sugar and whisk until smooth, about 1 min. Let stand while making filling.
In a saucepan over medium-high heat, stir together strawberries, figs and honey. Bring to a boil, reduce heat and simmer 10 min. Remove from heat, crush strawberries with a fork and add balsamic vinegar. Cover to keep warm.
Heat a 10-inch (25 cm) nonstick skillet over medium heat. Melt butter and oil together in microwave for 30 sec.; stir to blend. When pan is hot, coat it with the oil-butter mixture using a brush or folded paper towel. Pour 1/3 cup (75 mL) batter in pan and swirl pan to coat thinly.
Cook until bottom is golden and edges start to curl, about 1 min. Using a heat-resistant spatula, flip over and cook other side, about 30 sec. Remove to a platter; cover to keep warm. Repeat with remaining batter.
Spread 2 tbsp (30 mL) strawberry mixture over half a crêpe. Fold crêpe in half; fold again to form a triangle. Repeat with remaining crêpes and top each with 1 tbsp (15 mL) strawberry mixture. Serve each crêpe with 1/4 cup (60 mL) vanilla ice cream.

Desserts