The deep red juiciness of a fresh, ripe strawberry is one of the greatest food pleasures. One way to bring out the natural sweetness and juice of strawberries is to macerate them. Maceration is the process of breaking down or softening food in liquid. The resulting mouthwatering strawberry sauce can be used over ice cream, in strawberry shortcakes, or as a filling for the classic French crêpe, which is easier to make than you might think.
1 cup strawberries, quartered
1/2 cup balsamic vinegar
1 cup flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
Whipped cream (optional)
Combine strawberries and vinegar and let them sit for at least one hour, stirring every 15 minutes or so. Remove strawberries from vinegar and set aside. (NOTE: You can macerate the strawberries then store them overnight in the refrigerator. Be sure to bring them up to room temperature before using in the crêpes.) Place vinegar in a small saucepan and simmer over medium heat until it has decreased in volume by about 2/3. Remove from heat.
To make the crêpe batter, whisk together the flour and eggs. Slowly pour in the milk and water and whisk to combine. Add the salt and melted butter and whisk until smooth. Heat a lightly oiled frying pan, or crêpe pan, over medium high heat. Pour 1/4 cup of batter into the center of the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. When the bottom of the crêpe is light brown, flip it over and cook another minute.
Place the crêpe on a plate, cover with strawberries, and drizzle with the balsamic reduction. Add optional whipped cream and enjoy
Make a complete brunch with these additional recipes: