Chef John Reis of Hilton Harrisburg shares a recipe for strawberry-filled crepes with zabaglione sauce.
2 cups strawberries washed and cut in half
Juice of 1 lemon
1 tbsp Granulated Sugar
Place the cut strawberries in crepes and roll them. Arrange on a plate, top with the Zabaglione sauce and garnish with either powder sugar or shaved chocolate.
Make 6-8 crepes
1 cup all-purpose flour
1 cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
2 egg yolks
2 Tbsp granulated sugar
4 ounces dry or sweet Marsala wine*
½ cup heavy cream (whipping cream), whipped until stiff
* Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine.
Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
With a thin wire whip, beat the egg yolks and sugar together approximately 3 minutes or until pale yellow. Slowly whisk in the Marsala wine and set the bowl over the barely simmering water (Reminder - water should not touch bottom of bowl).
Continue to beat constantly, approximately 5 to 7 minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees, as registered on an instant thermometer.
The eggs will first become frothy, then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. NOTE: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking constantly).
Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, gently fold in prepared whipped cream using a rubber spatula.
Makes 4 to 6 servings.