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Photo by  tahoesushi

For a lot of people this might sound strange, including the very hungover guests I served it too. It was difficult for some to wrap their head around the idea of having cheddar cheese in a fruit crepe. However, one simply has to try it to get it.

Preparation: About 45 minutes. Cook time: About 3-4 minutes per crepe.

Strawberry filling:

1-24oz Container of frozen strawberries, thawed
About 10 fresh strawberries, sliced
Lemon
About 2 tablespoons of corn starch diluted in a small amount of water

Using a fine mesh strainer, separate the juice from the frozen strawberries. Have the juice strain into a small sauce pan. Add some lemon juice to reduce some of the sweetness. Bring to a simmer over medium heat. Don't allow sauce to boil. While constantly stirring the sauce, slowly add the corn start slurry. It should get syrupy pretty quickly. Slowly add the slurry until the sauce reaches the desired thickness. (Note, the more corn starch you add the thicker it will get, but if you add too much, not only will it be too thick, but the flavor will be somewhat corny.) Once the sauce is thick and syrupy, replace the frozen(thawed) strawberries and add the fresh ones.

Whipped cream:

3/4 Cup of heavy whipping cream
Sugar

Put the heavy whipping cream into a bowl and add sugar to your liking. Beat with and electric mixer until fluffy, but don't over mix.

Crepes:

1/2 Cup of all purpose flour
1 Large egg
1/4 Cup of milk
1/4 Cup of water
1/8 Tsp salt
2 Tbsp butter melted

Combine all ingredients and beat until smooth. I recommend using a large ceramic frying pan because it makes flipping the crepes very easy. Butter a frying pan over medium heat. When the butter sizzles, add about 1/4 cup of the batter to the frying pan. Immediately tilt the frying pan in a circular motion to spread the batter evenly around the bottom of the pan. You want the crepe to be thin. Allow to cook for 1-1/2 to 2 minutes before using a wood spoon or spatula to flip it. Allow to cook roughly the same amount of time on each side before removing it from the pan.

Lay the crepe on a large plate. Near the edge, but in a straight line, dribble a good helping of strawberry filling across it. Add two long strips of sharp cheddar cheese. The cheese should go across length of the fruit filling and be about as thick as a pencil. Roll up the crepes and gently place on a serving plate. Drizzle with strawberry sauce and dab whipped cream on top. Bon Appetit

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being