June 27, 2012

Sweet: Strawberry recipes from Maine chefs

(Continued from page 1)

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Erin Lynch’s strawberry crepe cake.

Meredith Goad/Staff Writer

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Tim Pierre Labonte quickly grills the strawberries for this dessert of panna cotta and rosemary oat clusters.

Meredith Goad/Staff Writer

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Servings: Four

STRAWBERRY CREPE CAKE

Erin Lynch, kitchen manager, Rosemont Market & Bakery

FOR THE CREPES:

6 tablespoons melted and cooled unsalted butter

2 cups scalded and cooled-to-just-warm milk

6 large eggs

1½ cups flour

5 tablespoons sugar

Pinch of salt

Butter for your pan

FOR THE FILLING:

Two 8-ounce containers mascarpone

2 cups heavy cream

3 tablespoons sugar

2 teaspoons vanilla

1 quart sliced strawberries – reserve a few for garnish 

To make the crepes: Whisk eggs, flour, sugar and salt until combined well. Slowly add warm milk and melted butter. Whisk until combined.

Warm a cast iron skillet over medium heat. Brush a little butter over the surface of the pan. Using a full ¼ cup measure, pour the batter into the pan. Swirl the pan so the batter spreads. Cook until the bottom begins to brown and gently flip the crepe. Brown the crepe briefly on the other side. Set the crepe aside on a sheet pan to cool. Continue cooking crepes until all of the batter is gone. You will have at least 20 crepes.

To make the filling:  In a stand mixer fitted with the whisk attachment, whip the cream, mascarpone, sugar and vanilla until stiff peaks form.

To assemble: Lay one crepe on a plate, spread a thin layer of the whipped cream mixture, and then top with a few sliced berries. Cover the berries with a crepe and continue layering with the cream, berries and more crepes. Cover the last crepe with a generous amount of cream and garnish with a few berries if you desire.

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Additional Photos

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Carmen Gonzales drizzles sauce on her strawberry and banana fritter creation.

Carl D. Walsh/Staff Photographer

  


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