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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Strawberry Cheese Crepe with Lavender Cream Recipe

Brought to you by Beliveau Estate

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Yield: 6

Ingredients:
For crepes:
1 ½ cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
2 tbsp melted butter

For Filling:
2 cups ricotta cheese
1/2 cup strawberry jam

For Strawberry Sauce:
1/2 cup strawberry jam

For Lavender Cream:
2 cups heavy whipping cream
1/2 cup confectioner’s sugar
1 tsp culinary grade lavender

Instructions:
Measure flour, sugar, baking powder and salt into
bowl. Stir in milk, eggs, vanilla, and melted
butter.

For each crepe lightly butter 8 inch skillet and
heat until bubbly. Pour 1/4 cup batter into skillet rotating to cover pan bottom. Cook until light brown, turn and brown on other side. Crepes may be used immediately or frozen for future use.

For Filling: Mix ricotta cheese with strawberry
jam.

For Strawberry Sauce: Melt strawberry jam in
microwave until pourable.

For Lavender Cream: Beat heavy whipping cream with confectioner’s sugar and lavender, until thick.

Assembly:
Fill middle of crepe with 1/3 cup filling. Bring
2 sides up forming log shape. Microwave about 15
seconds. Drizzle heated strawberry sauce over
crepe. Place a large dollop of lavender cream on
crepe and garnish with fresh strawberries.

NOTE: This recipe is equally good using apricot
jam, and fresh or canned apricots for garnish.

Notes:
Joyce loves lavender and grows this incredible
herb at her inn, harvesting the young early
blossoms and buds for culinary grade lavender, and the seasoned lavender buds for sachets, trivets, and therapeutic wraps.