Ingredients
For 2 servings:
For the pastry dough crepes:
125g of flour
1 egg
25cl of milk
1 tablespoon of oil
1 teaspoon of salt (optional)
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Ingredients for strawberry sauce:
a dozen of strawberries
¼ of lemon
10g of powdered sugar
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For the presentation:
One leaf of fresh basilica
Flaked coconut
Instructions
It’s time to play a trick on your kids! They appreciate pasta with tomato sauce? They’re going to love this recipe but may be a bit surprised by its… sweet taste!
Method for the crepes
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In a large bowl, mix the flour, the egg and the milk. Add oil and salt (optional).
Cook the crepes in an oiled pan (don’t cook them too much to keep the color clear).
Cut the outline of the crepes (about 1mm to remove the hardest part).
Roll them and cut them in thin strips. Set aside.
Method for the strawberry sauce
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Wash and trim strawberries.
Cut them into pieces and mix them with an electric mixer. Add lemon juice, sugar (adjust the quantity in function of the strawberry type).
Mix it together. Set aside.
Presentation
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Dispose the tagliatelles of crepes in a MB Tresor (try to hide the “dark spots” of your crepes).
Pour the strawberry coulis above them.
Sprinkle with the coconut and then add one leaf of fresh basilica.
