- 3 tablespoons butter
- 1-1/4 cups milk
- 2/3 cup all-purpose flour
- 1/3 cup cornmeal
- 2 eggs
- 1/4 teaspoon salt
- 1 (8-ounce) container crème fraîche
- 3 tablespoons purchased or homemade lime curd
- 1 tablespoon butter, melted
- 2 tablespoons honey
- 2 tablespoons lime juice
- 4 cups sliced fresh strawberries
- 1/4 cup coarsely chopped fresh mint leaves
- Honey for drizzling
In medium skillet heat 3 tablespoons butter over medium-high heat; cook about 3 minutes or until melted and golden brown. Set butter aside. In blender combine milk, flour, cornmeal, eggs, and salt; cover and blend until combined, scraping down sides as necessary. Add browned butter and blend until smooth. Chill covered blender at least 30 minutes.
Meanwhile, in small bowl whisk together crème fraîche and lime curd until smooth. Cover; chill until ready to serve.
Heat medium skillet over medium-high heat; brush lightly with some of the 1 tablespoon melted butter. Add 2 tablespoons batter to skillet and swirl to create thin crêpe. Cook about 1 minute or until golden brown. Invert skillet over paper towels and remove crêpe. Repeat with remaining batter, brushing skillet with remaining butter as needed.
Add honey and lime juice to skillet; cook and stir until honey is melted. Place strawberries and mint in large bowl. Drizzle berries with honey mixture; toss to coat.
To assemble, place a crepe, browned side down on a platter. Spread half of the crêpe with 1 tablespoon crème fraîche mixture. Top with rounded tablespoon of strawberry mixture. Fold crêpe in half over filling and then in half again. Repeat with remaining crêpes, crème fraîche mixture, and strawberry mixture. Serve with remaining crème fraîche mixture and remaining strawberry mixture. Drizzle with honey. Makes 8 servings. (2 crêpes each)