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Dessert
French
6 crepes
35 minutes
15 minutes
2 tubs organic strawberries, sliced thin
2/3 cup light cream cheese, softened
1/3 cup powdered sugar
3/4 cup non-fat sour cream
1 tablespoon Meyer lemons juice
1/2 Meyer lemon zest
6 Melissa's Crepes
2/3 cup sugar
1/4 cup water
6 Ojai Pixie Tangerines, juiced
1 Ojai Pixie Tangerine, zested
1 tablespoon unsalted butter
In a bowl, combine cream cheese and powdered sugar and blend with an electric mixer until smooth. Add sour cream, lemon juice and zest and blend.
Gently mix in the strawberries. To assemble the crepes, spread the mixture over each crepe and roll them up. Refrigerate until time of service.
Combine the sugar and water in a small sauce pot and heat on high, without stirring, until it turns to a caramel color.
Once the color is achieved, remove from heat and while stirring constantly, carefully add the tangerine juice. It will bubble up.
Once the caramel bits are dissolved, add the zest and butter and stir until smooth. Set aside to cool.
Place one crepe on a dessert plate. Drizzle sauce over the top.
The sauce can be warm or room temperature, depending on personal preference. Garnish with chocolate shavings.
For presentation, I like to cut the crepe in half, stack the 2 pieces at a 45 degree angle, garnish with a strawberry and a couple of tangerine segments and drizzle with the sauce to finish the dish.
Nothing can replace the unique flavor of Meyer lemons, but in a pinch, try Melissa's Organic Lemons, a standard pantry item.
