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Chocolate Chip and Strawberry Crepes

Strawberry-Grand Mariner Sauce:
2 cups granulated sugar
3/4 cup orange juice
2 pounds Fresh California strawberries, stemmed
6 tablespoons Gran Marnier

 

Crepes:
1 pound cream cheese
1/2 cup sour cream
1/2 cup confectioner's (powdered) sugar
1/2 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces fresh California strawberries, sliced
48 (6-inch) plain crepes (see recipes for Basic or Plain Crepes or Dessert Crepes)

 

1 1/2 cups butter
As needed fresh California strawberries, sliced

1. For Strawberry-Grand Marnier Sauce: In saucepan, heat sugar and orange juice until sugar dissolves; cool. In blender, purée strawberries with orange juice mixture and Grand Marnier. Strain. (Makes 6 cups sauce.)
2. To Assemble Crepes: In electric mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla until smooth. Add chocolate chips; mix just until chips are evenly incorporated. Lay 1 crepe on work surface. Place 1 tablespoon cream cheese mixture in center of crepe, top with 3 or 4 slices strawberry. Fold up bottom edge of crepe, fold in both sides and roll up to form a rectangular package. Repeat with remaining crepes. Refrigerate, covered.

Makes 48 crepes or 24 servings.

Serving Suggestion: For each serving, to order, in sauté pan, melt 1 tablespoon butter over medium heat. Cook 2 crepes about 4 minutes on each side or until golden brown and warmed through. Place crepes on plate; spoon 1/4 cup Strawberry-Grand Marnier Sauce on top. Garnish with sliced strawberries.

Recipe and photograph provided courtesy of California Strawberry Commission. ©2009 California Strawberry Commission. All rights reserved. Used with permission.

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