Key Lime Strawberry Crepes

Now, this came about as a result of a complete accident. What I had intended to make was key lime pie; what I didn't realize is that evaporated milk and condensed milk aren't the same thing...oops. This turned out as a thoroughly gloppy mess, which I figured I was going to have to throw away. By chance, however, I tasted the goopy mess and it was delicious! I topped it on top of strawberries and it was amazing. Then, since I had just made some crepe batter anyway, I added the three together and what resulted was a REALLY nice dessert, and certainly much more attractive than its original.

Since this was truly an accident, I will attempt to recreate here in recipe form.

By the way, key limes are almost IMPOSSIBLE to juice, and apparently can also be hard to find in areas without a lot of Latino supermarkets. I recommend the bottled version. (I use a brand called Nellie and Joe's, which is wonderful.) You can find it with the alcoholic drink mixers at your grocery store (like where they keep Pina colada mix). You could also probably use regular limes, but that might take something away from the whole thing.

You could also probably omit the graham cracker crust part, although I really think that that added something extra to it.


Here is the crepe recipe.


Ingredients

GRAHAM CRACKER CRUST (optional)

8 graham cracker squares
3/8 cup sugar (85 g.)
3 T. butter, melted (45 g.)

1. Crush the graham crackers by placing them in a ziploc bag and rolling over until in crumbs

2. Stir with sugar

3. Add butter and mix until consitently moistened; press into the bottom of a an oven safe dish (pie pan, casserole dish, whatever you have, preferably shallow like a pie dish). You don't have to line the bottom like you would a real crust, since this is going to be mixed in with the key lime mixture. Just sort of press in into the bottom, and don't worry about holes.


KEY LIME MIXTURE

Zest of 1 lime or 3 key limes
1/2 cup key lime juice (120 ml)
1 cup sour cream (225 g.)
1 12. can evaporated milk (350 ml)
3 oz. cream cheese (75 g.)
3 egg yolks
1/2 cup sugar** (115 g.)

**taste test to suit your liking, preferably before you add the eggs.

Here are the oven directions, but you could probably just cook this on low over a stovetop and crush some graham crackers into it. I didn't try it, but it sounds easier.

PREHEAT OVEN TO 350 (175 C)

1. Whisk it all together for about 3 minutes, until smooth and slightly fluffy

2. Pour mixture over graham cracker mix and cook for about 30 minutes (it will never really gel like key lime pie does; just use your best judgment.

3. Stir together so the graham crackers are mixed in and allow to cool.


Putting it altogether

You'll need: hulled strawberries cut into bit-size pieces, crepes, confectioner's sugar, and the key lime mixture.

Take the crepe out of the pan, place strawberries down the middle of the crepe, spoon on the key lime mixture, then fold your crepe closed over the strawberries like you would a letter going into an envelope. Top generously with confectioner's sugar, and serve!