Ingredients
For the buckwheat crepes:
- 1/2 cup All-purpose flour
- 1/2 cup Buckwheat flour (or additional all-purpose flour)
- 3 large Eggs, beaten
- 1 1/2 cups Whole milk
- To taste Pinch salt
- 1/2 tsp Sugar
- 1/2 tsp Vanilla extract
- 4 tbsp Unsalted butter, melted
For the strawberry filling:
- 5 cups Ponchatoula Strawberries, halfed or quartered
- 1/3 cup Sugar
- 2 tbsp Grand Marnier or Framboise (if desired)
- 1 lb Creole Cream Cheese (Quark, Fromage Blanc or farmer's cheese
- 1/4 cup Powdered sugar
- 2 tbsp Traditional cane syrup (or honey)
- To garnish Fresh mint sprigs
Ponchatoula Strawberry & Creole Cream Cheese Buckwheat Crepes
Meal: Dessert
Cuisine: American
Ingredient: Fruit
Season: Summer
Contributor: Robin Schempp for Slow Food USA
Directions
12 SERVINGS
For the buckwheat crepes:
- Whisk together the flours, eggs, milk, salt sugar, vanilla and 3 tablespoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter.
- Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.
- Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Set the plate of crepes aside at room temperature while you prepare the strawberries and filling.
For the strawberries and filling:
- Combine strawberries, sugar and liqueur if using and set aside to macerate.
- In a mixing bowl, combine the Creole cream cheese, powdered sugar and cane syrup and whip until light and fluffy. Fold in half the macerated strawberries.
- Warm the other half of the macerated strawberries if desired.
Assemble:
- When ready to serve, divide the strawberry cream cheese mixture evenly among the 12 crepes then roll the crepes tightly. Place 2crepes in the center of a plate, spoon 2 to 3 tablespoons of the remaining (warm) berries over the crepes.
- Garnish with mint and serve immediately.
About Ark of Taste
The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
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