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Recipe Detail Page
Strawberry-Labneh Crepes with Basil
Early Summer 2023
Delicious and thin, crepes make a great base for sweet or savoury ingredients. Here, they’re stuffed with a fresh strawberry sauce and labneh, a Middle Eastern yogurt cheese. You can buy it or make your own by straining yogurt.
Makes 8 to 9 servings
LABNEH
1 1/2 cups (375 mL) store-bought labneh or 3 cups (750 mL) full-fat (6%) yogurt plus 1/4 tsp (1 mL) salt
STRAWBERRY SAUCE
2 pints (340 g each) strawberries, hulled and quartered
1 cup (125 mL) granulated sugar
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) cornstarch
1/2 cinnamon stick, about 2 inches (5 cm) long
2 basil stems, leaves removed
CREPE BATTER
6 eggs
2 cups (500 mL) whole milk
1 1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) unsalted butter, melted, plus more for buttering pan
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) pure vanilla extract
1/4 cup (60 mL) small basil leaves for garnishing
1. If homemaking labneh, line a sieve with cheesecloth that’s cut or folded so there are six layers stacked. Scrape yogurt over cheesecloth. Fold cheesecloth overtop. Refrigerate and let strain overnight. Scrape strained yogurt into a bowl. Stir in salt. If making ahead, labneh will keep well, covered and refrigerated, for 3 to 4 days.
2. To prepare strawberry sauce, add strawberries to a large, non-reactive saucepan. Add sugar. Stir lemon juice with cornstarch in a small bowl until evenly mixed. Pour over strawberries. Stir to mix. Add cinnamon and basil stems. Bring to a simmer over medium-high heat, stirring occasionally, 10 to 15 minutes. Simmer until thickened, 5 to 8 minutes. Let cool completely. Remove and discard cinnamon stick and basil stems. Pour into a bowl or container. Cover and refrigerate until ready to use. If making ahead, strawberry sauce will keep well, covered and refrigerated, for 1 to 2 days.
3. To make crepes, whisk eggs in a medium bowl. Add milk, flour, butter, sugar and vanilla. Whisk until evenly mixed. Refrigerate batter for 1 hour. If making ahead, batter will keep well, covered and refrigerated, for up to 1 day.
4. When ready to cook and assemble, stir half of strawberry sauce with labneh for a crepe filling. Set remaining strawberry sauce aside for topping.
5. Set a large, wide nonstick frying pan over medium-high heat. Spread 1/2 tsp (2 mL) butter so it thinly coats the pan. Pour in 1/2 cup (125 mL) batter. Quickly tilt the pan so batter spreads everywhere and you create a thin crepe. Cook until golden, 30 seconds to 1 minute per side. Repeat for each crepe.
6. Spread half of each crepe with about 1/4 cup (60 mL) strawberry-labneh mixture. Fold plain side over filling. Fold in half once more. Drizzle strawberry sauce overtop. Scatter with basil leaves. Serve warm.
Makes 8 to 9 servings
