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Strawberry "Spring Rolls" with Mint Recipe
 
 
Strawberry "Spring Rolls" with Mint
Vincent Poussard, Quai des Saveurs – Bordeaux
Vincent Poussard, Quai des Saveurs – Bordeaux
Flavors of Lot-et-Garonne
Total time: more than 2 hours

Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: at least 2 hours

 
Difficulty: Easy
Ingredients
For 4 servings

Crêpe batter
- 500 g (18 oz.) flour
- 3 eggs
- 500 ml (2 cups) milk
- 1 vanilla bean
- 30 ml (1 oz.) Armagnac or rum
- butter for cooking

Filling
- 500 g (18 oz.) strawberries
- 10 fresh mint leaves
- 100 g (3 1/2 oz.) granulated sugar
- 4 sheets of gelatin, softened
Method
  1. Make the crêpe batter by combining the ingredients. Let rest.
  2. Cook crêpes about 20 cm (8") in diameter in a buttered crêpe pan or hot skillet.

Spring roll filling

  1. In a blender, purée 500 g (18 oz.) strawberries with the mint leaves and granulated sugar.
  2. Warm to 50° C (100° F) over the heat.
  3. Add the 4 softened gelatin sheets.
  4. Pour into small cylindrical glasses and refrigerate.

Presentation

  1. Unmold the strawberry cylinders and roll up in a crêpe.
  2. Sprinkle with icing sugar.
 
More recipe ideas
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Collaboration and photo: AAPrA – Association Aquitaine de Promotion Agroalimentaire
and the AIFLG – Association Interprofessionnelle de la Fraise du Lot-et-Garonne
 

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