Red Wine Strawberries and Cream Crepes

I'm not the best at food photography, but if you could taste this, you'd know how amazing it is.  We had some left over macerated strawberries from dinner on Friday and I figured crepes would be a great way to utilize them instead of having to go get (or make) some pastry to go with them.  I hope you enjoy them as much as we did!  This recipe requires a little thinking ahead for the berries, but it is well worth it.


Red Wine Strawberries and Cream Crepes
Strawberries

• 2 pints strawberries, sliced
• 1 cup red wine (such as Illinois Cellars Norton)
• 2 tbsp Chambord
• 1/4 cup sugar

Cream Cheese Filling

• 6 oz cream cheese, softened
• 1/4 tsp  vanilla
• 1/3 cup powdered sugar
• 2 Tbsp milk

Crepes

• 1 recipe Joy of Cooking sweet crepes plus 1 tbsp sugar, cooked according to recipe

Reduction

• juice from strawberry maceration overnight
• 1/4 cup sugar

Amaretto Whipped Cream

• 1 1/2 cup whipping (heavy) cream
• 1 tbsp powdered sugar
• 1 tbsp amaretto

Instructions

1. On the day before, combine strawberry ingredients and allow to macerate overnight in the fridge.
2. Drain strawberry liquid into small saucepan (don't toss the strawberries, just keep them in the same bowl they were in before).  Add sugar to the saucepan and allow to reduce until light syrup consistency.  Allow to cool while making crepes and filling.
3. Make crepes according to directions.
4. Whisk together all cream cheese filling ingredients until smooth and easily spreadable and make the whipped cream.
5. Line crepes with cream cheese, strawberries, and roll up.  Place on plate and top with whipped cream and syrup.
6. I usually serve 2-3 crepes per person for breakfast, depending on how hungry people are.