Strawberry "Spring Rolls" with Mint
Flavors of Lot-et-Garonne. Difficulty: Easy. Total time: more than 2 hours (preparation 20 minutes; cooking 20 minutes; chilling at least 2 hours).
Ingredients
| 500 g | flour |
| 3 | eggs |
| 500 ml | milk |
| 1 | vanilla bean |
| 30 ml | Armagnac or rum |
| — | butter for cooking |
| 500 g | strawberries |
| 10 | fresh mint leaves |
| 100 g | granulated sugar |
| 4 | gelatin sheets, softened |
Instructions
- Make the crepe batter by combining the ingredients (flour, eggs, milk, vanilla bean, Armagnac or rum). Let rest.
- Cook crepes about 20 cm (8") in diameter in a buttered crepe pan or hot skillet.
Spring roll filling:
- In a blender, puree 500 g strawberries with the mint leaves and granulated sugar.
- Warm to 50 C (100 F) over the heat.
- Add the 4 softened gelatin sheets.
- Pour into small cylindrical glasses and refrigerate.
Presentation:
- Unmold the strawberry cylinders and roll up in a crepe.
- Sprinkle with icing sugar.