SWEET AND SPICY JALAPEÑO CRÊPES WITH PEPPER-MARINATED FRUIT

Ingredients Weight Measure
Balsamic apple cider 1-1/2 cups
Granulated sugar, divided 2 cups
TABASCO® brand Original Red Sauce 1 Tbsp.
Strawberries, tops removed and cut into quarters 3 lbs.
Navel oranges, peeled, segmented 8 ea.
Red seedless grapes, halved 1 lb.
Water 1-1/2 cups
Milk 1-1/2 cups
Flour 3 cups
Salt as needed
Eggs 6 ea.
Butter, melted 4 Tbsp.
Clover honey 6 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 4-1/2 Tbsp.
Heavy cream, 40% 1-1/4 qts.
TABASCO® brand Habanero Sauce 1-1/4 tsp.
Pansies 20 ea.

Method

  1. Place balsamic apple cider, 3/4 cup of sugar and TABASCO® Original Red Sauce in a large bowl and whisk until blended.
  2. Add strawberries, oranges and grapes; toss lightly.
  3. Cover and place in refrigerator for 2-1/2 hours, tossing every hour.
  4. In a different bowl, combine the water and milk.
  5. Whisk in the flour and salt until smooth.
  6. Whisk in the eggs, butter, honey and TABASCO® Green Jalapeño Pepper Sauce.
  7. Lightly brush a crêpe skillet or a nonstick sauté pan with oil and place it over medium heat for 30 seconds.
  8. Ladle approximately 1 oz. batter into the center of the hot pan.
  9. Quickly turn the pan from side to side to cover the bottom with a thin layer of batter.
  10. Cook the crêpe until the surface begins to dry.
  11. Turn it over and cook briefly on the other side.
  12. Place on sheet pan lined with parchment paper.
  13. Continue making crêpes until all batter is used.
  14. Divide between two trays.
  15. Place heavy cream and remaining sugar in a medium bowl and whisk until it thickens.
  16. After fruit has marinated, strain off the liquid and return fruit to refrigerator.
  17. Reduce marinade liquid by 1/2 over medium-high heat until syrup consistency is reached. Set aside.
  18. To assemble, fold the crêpes from one tray in half and in half again to form triangles.
  19. Take remaining crêpes and brush with syrup from marinade reduction and roll. Cut each roll in 1/2 and cut one end of each on a bias.
  20. Place triangle crêpe in the center of each plate and fill with fruit medley. Place a dollop of whipped cream on top of the fruit medley and on each side of plate. Place cut crêpe roll into whipped cream and drizzle with marinade syrup reduction.
  21. Garnish with pansies.

Yield: 12-20 servings