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This combination of popular flavors can’t be beat! If you’d like, instead of one large pie you can turn it into individual crepes, filled and rolled or folded in quarters. Any which way, it’s sure to go over well!
2 pounds (900 grams) frozen strawberries, defrosted
3/4 cup Gefen Confectioners’ Sugar
1- 16 ounce (450-gram) container Kineret Whipped Topping or other pareve whipping cream, whipped
fresh strawberries, for garnish
6 eggs
4 tablespoons sugar
1 tablespoon Gefen Vanilla Sugar
8 tablespoons Manischewitz Potato Starch
dash of salt
3/4 cup water
1 tablespoon oil
In a large bowl, combine crepe ingredients and mix until combined. Do not overbeat.
Remove the crepe from the pan and wipe the pan with additional oil. Repeat with remaining batter to form 14–16 crepes. (Whisk the batter every now and then, as the starch tends to settle to the bottom of the bowl.)
Heat a nine-inch (23-centimeter) frying pan over medium-high heat. Add a bit of oil to the pan and wipe the surface with a paper towel. Pour in about one-quarter cup batter and tilt so the batter coats the bottom of pan. Allow to set for one to two minutes and then gently flip over and cook an additional 30 seconds.
In a food processor, blend strawberries together with confectioners’ sugar until smooth. Set aside.
Place one crepe on a serving dish (or in a 10-inch/26-centimeter round pan, if storing). Smear a generous spoonful of parve whipping cream over the crepe and top with two tablespoons of strawberry puree. Continue layering, ending with a crepe on top. You may want to use additional topping and puree to decorate the sides and/or top of pie if desired. Garnish with fresh strawberries, if desired. Refrigerate until ready to serve.
Photography: Hudi Greenberger
Food Styling Janine Kalesis
Assisted by Simmy Horowitz
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