Lane's End Crepes

For Crepe Filling:

  • - 1 Pint Strawberries, washed, ¼" sliced
  • - 8 Stalks Rhubarb, washed, peeled, cut into 1.5" pieces
  • - 4 Cups Cassonade Sugar or Dark Brown Sugar in the Raw
  • - 1 Tablespoon Vanilla Bean Paste or 1/3 Cup Vanilla Extract
  • - 1/2 Cup Lemon Juice
  • 1.) In a heavy-bottom Sauce Pot heat Lemon Juice and Cassonade Sugar until Sugar is dissolved while stirring with a Wooden Spoon.
  • 2.) Turn heat to high and add sliced Strawberries and Vanilla Bean Paste / Vanilla Extract and bring to boil while stirring gently.
  • 3.) When Boiling Point is reached, add Rhubarb pieces. Stir once and bring back to a boil.
  • 4.) Reduce heat to medium and simmer 5 Minutes. It is desired to slightly undercook the Rhubarb.
  • 5.) Remove Sauce Pot from Stove and pour Mixture into a Flat Bottomed Dish, thus allowing Mixture to cool more rapidly.
  • 6.) Once Mixture has cooled, cover tightly with Plastic Wrap and store in Refrigerator for 12 Hours.

For Blood Orange-Vanilla-Maker's Mark Crème Anglaise: 

  • - 12 to 16 ounces English Style Vanilla Sauce
  • - 6 Blood Oranges, cut in half and juiced
  • - 4 ounces Maker's Mark Bourbon
  • - 1 Cup whipped Whipping Cream
  • 1.) Combine Bourbon and Blood Orange Juice in a small Sauce Pot and bring to boil on high Heat.
  • 2.) When Boiling Point is reached, reduce heat and simmer until Liquid is reduced by half.
  • 3.) Pour into Container and cool in Refrigerator.
  • 4.) In a Mixing Bowl combine Vanilla Sauce and whipped Whipping Cream and gently fold Cream with a Spatula into the Vanilla Sauce. Do not use a Wire Wisk.
  • 5.) When Cream is evenly folded into Vanilla Sauce, add cold Blood Orange-Bourbon Reduction, and fold into Vanilla Sauce.
  • 6.) Cover with Plastic Wrap and refrigerate for 2 to 4 Hours.

Assembling / Serving the Crepes:

  • a.) Remove Vanilla Sauce from Refrigerator 30 Minutes prior to serving and divide into 2 Serving Bowls.
  • a.) 4 warmed Dinner Plates, ser aside in warm Oven
  • b.) Gently heat Strawberry-Rhubarb Filling / Can be Microwaved
  • c.) Heat Crepes / Can be Microwaved wrapped between Paper Towels
  • d.) Assemble each Plate one at a time by pouring 1 ounce of the Filling on half of a Crepe and covering it with the other half. Each Plate with 2 filled Crepes. Store Plate in warm Oven until all Plates are assembled.
  • e.) When Plates are assembled, pour the rest of the Filling over 1 of the Crepes on each Plate and 2 ounces of the Blood Orange-Vanilla-Bourbon Sauce over the other Crepe.
  • f.) Second Bowl of Blood Orange-Vanilla-Bourbon Sauce is placed on the Table for Guests that like extra Sauce.
  • g.) Serve plated Crepes immediately.

I highly recommend a Bottle of chilled, good Champagne as an accompaniment.