Crepes, Strawberries & Vidal Icewine Chantilly

Buttermilk Crepes, Poached Strawberries, Inniskillin Vidal Chantilly


The Crepe
1 cup flour
2 eggs
1.5c buttermilk
1\2 teaspoon salt
2 tablespoons melted butter

The poached strawberries
1 lb strawberries
1 cup Red wine
1 cup sugar
1 cinnamon stick
1 vanilla bean
2 tablespoons corn starch

The Chantilly
1 cup 35% cream
¼ cup sugar
2 tbsp. Inniskillin Vidal Icewine

To make the crepes:

In a medium bowl, whisk together flour and salt.
In a separate bowl, whisk together the eggs, buttermilk and melted butter.
Pour the egg mixture onto the flour and salt, mix well.
Strain the batter to ensure no lumps remain.
Pre heat a 6 inch pan on medium low heat for 2-3 minutes.
When hot, lightly coat the pan with cooking spray. Using a ¼ cup measure pour a thin layer of batter across the pan.
Cook for roughly 1-2 minutes and flip before the crape starts to brown, cook the other side for the same time, let cool on a baking sheet.

To make the strawberry filling:

Place wine, sugar, cinnamon stick and scrapped vanilla bean in a medium pot.
Place over medium high heat and bring to a boil.
Mix the cornstarch with a ¼ cup of water and whisk into the boiling wine syrup.
Let thicken while whisking for 1 minute. Allow to simmer for 5 minutes.
Cut the tops off the strawberries then cut into 1\4, add to the syrup and cook for 5 minutes.

To make the Chantilly:
Place 35% cream into a large bowl with the Icewine and sugar.
Whisk until soft peaks form.

To finish, spoon the filling into the crepe and fold in the sides. Serve with the Inniskillin Vidal Icewine Chantilly.

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Adam Waxman
Adam Waxman is an award winning travel journalist focusing on food, wine and well being; as well as an actor in film, television and formerly, the Stratford Festival. He is the Associate Publisher and Executive Editor of DINE and Destinations magazine, and Chief Content Officer of DINE Media Inc.