Raspberry Wheat Strawberry Crepes

Garrison Brewing Company and Dio Mio Gelato have teamed up to create this truly refreshing, locally made summertime treat.

Ingredients
• 2 tbsp. Butter
• 2 pints fresh strawberries, cleaned and quartered
• 2 tbsp. Brown sugar
• 225 ml of Raspberry Wheat beer
• 1 tbsp. Corn starch (to be mixed with 25ml water)
• 8 crepes (homemade or store bought)
• Whipped Cream

Preparation
On medium heat, warm a large saute pan. Add butter and allow to bubble, taking care not to burn the butter. Add in brown sugar and cinnamon stirring together for about 30 seconds before adding strawberries. Keep the pan inconstant motion for about another 30 seconds, ensuring the strawberries don't soften too much. Add Raspberry Wheat beer to deglaze the pan. Immediately remove the strawberries from the pan and place in a bowl. Add cornstarch and cold water to the pan and reduce the heat and simmer until the liquid is thick enough to coat the back of a spoon evenly. Place half the liquid in the bowl with the strawberries, keep the other half on the side (to top the crepes with). Distribute half of the strawberry mix evenly between the eight crepes and roll. Place two crepes on each plate, top with the remaining strawberry sauce (that has been placed aside), and a generous helping of whipped cream. Serve with Raspberry Wheat beer.

Note: Also makes a wonderful toping for vanilla ice cream or cheesecake.

Print Recipe