STRAWBERRY CHANTILLY CREPE FILLING

FILLING:

1 Pint fresh Strawberries

¼ cup Granulated Sugar

1 Pint Whipping Cream

1 Tbsp. Powdered Sugar

1 Tbsp. Vanilla

TOPPING:

1 Pkg. frozen sliced Strawberries

1 Pkg.  unflavored  Gelatin

TOPPING:

  1. Thaw the frozen Berries and drain the juice into a small bowl.
  2. Sprinkle the Gelatin over the Strawberry Juice;  allow to stand until the  Gelatin softens.
  3. Heat the Gelatin/Juice mixture in the microwave for 30 seconds or until it liquefies.
  4. Add the Berries to the Juice Mixture and mix well.
  5. Place the bowl with the Berries and Juice in the refrigerator and allow to set for one hour.
  6. Serve over the filled Crepes.

FILLING:

  1. Wash and dry Berries;  remove the hulls.
  2. Slice the Berries;  sprinkle with the Granulated Sugar and set aside for 30 minutes.
  3. Whip the Cream until it forms soft peaks;  add the Powdered Sugar and Vanilla and continue whipping until the Cream forms stiff peaks.
  4. Fold in the sweetened Berries.

NOTE:  Strawberry Chantilly may also be served in parfait glasses with the topping spooned over the cream mixture.

YIELD – Enough for 8 Crepes

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