June 02, 2011
When Juli recently made crepes, I decided we should have some strawberry crepes for dessert. The filling for the strawberry crepes was pretty simple - fresh, sliced strawberries mixed with a bit of cream cheese - but I also tossed together a quick strawberry sauce to top the crepes.
We had more than enough to top the crepes, so I used some of the leftover sauce as an ice cream topping over the next couple days. It was really good either cold or when warmed in the microwave for a minute or so.
Quick Strawberry Sauce
yield = approximately 2 cups of sauce
1 pound fresh strawberries, hulled and finely diced
1/2 cup granulated sugar
1 tablespoon freshly-squeezed lemon juice
Bring to a boil, then reduce to a simmer and cook about 20 minutes or until the strawberry bits have partially broken down and the strawberry juice, lemon juice and sugar have formed a thick syrup. Serve.