- Filling and Topping:
- 4 cups sliced strawberries
- 4 teaspoons cornstarch
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 tablespoons brandy (optional)
- 1 1/2 cups Lucerne Whipping Cream
- 2 1/2 tablespoons powdered sugar
- Crepes:
- 2/3 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 3 Lucerne Large Eggs
- 1 tablespoon cardamom
- 1 cup Lucerne Whole Milk
- Lucerne Sweet Cream Butter (to coat pan)
- To make filling: Mash enough of the strawberries for 2 1/2 cups puree; set aside. Reserve remaining sliced berries.
- In a small pan, mix cornstarch and granulated sugar. Stir in the mashed strawberries and 1/2 cup water. Bring mixture to a boil; cook, stirring 1 minute, and remove from heat. Stir in the vanilla and brandy, if using. Cool to room temperature, then stir in the sliced berries. Cover and refrigerate at least 2 hours or overnight.
- To make topping: Beat cream with 2 tablespoons of the powdered sugar, adding more to taste, until soft peaks form. Chill.
- To make crepes: In a blender combine the flour, sugar, eggs, cardamom, and milk. Whirl until smooth.
- Place a 6-inch crepe pan or other flat-bottom pan over medium-low heat. When hot add 1/4 teaspoon butter and swirl to coat pan surface. Pour in 1 to 1 1/2 tablespoons batter and quickly tilt pan so batter flows over entire flat surface. Cook until surface is dry and edge is lightly browned. Loosen with a spatula and flip to cook other side. Turn out onto a plate. Repeat with more butter and remaining batter, stacking crepes as they are made.
- Bring stacked crepes to the table and pass the strawberry filling and whipped cream, allowing guests to fill and top their own crepes.