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INGREDIENTS:
- Crepes
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 2 large eggs
- 4 Tbsp unsalted butter, melted, divided
- 2 Tbsp granulated sugar
- 1/4 Tbsp salt
- Mousse
- 2 cups strawberries
- 1/2 cup sugar
- 1/8 tsp salt
- 3/4 cup heavy cream
- Coulis
- 1 lb strawberries
- 1 tsp fresh lemon juice
- 1 cup powdered sugar
DIRECTIONS:
To make the crepes, in a blender, combine milk, flour, eggs, 3 tablespoons butter, sugar, and salt and blend until smooth.
In a 10” nonstick frying pan over medium heat, add remaining 1 tablespoon butter and swirl to grease bottom of pan. Using a 1/4 cup measure, pour batter into center of pan. Immediately tilt pan in a circular motion to coat entire bottom of pan with batter. Cook about 1 minute. Flip crepe and cook about 30 seconds longer. Transfer to a plate. Repeat with remaining batter. Cover with plastic wrap and refrigerate.
To make the mousse, in a food processor with the blade attachment, add strawberries, sugar, and salt and puree until smooth. Pour through a fine-mesh sieve to remove seeds. Beat cream until stiff peaks form. Fold into strawberry mixture. Chill until serving time.
To make the coulis, in a saucepan over medium heat, add berries, lemon juice, and powdered sugar. Cook until strawberries are broken down and reduced, about 10 minutes. Remove from heat and strain through a fine-mesh sieve.
Place 1 crepe on a serving platter. Spread a dollop of strawberry mousse. Place another crepe on top of mousse. Repeat with remainder of crepes and mousse. Drizzle strawberry coulis over cake, slice and serve.