Strawberries Romanoff is a dessert with murky origins that is typically made with strawberries and cream. It is thought that Marie Antoine Careme, chef to the Russian ruler Nicholas I from the Romanoff family, originally conceived of the recipe. Strawberries Romanoff is meant to be a light dessert, an ideal finish to heavy meals. The strawberries are prepared for the dessert by hulling and washing, as well as quartering or slicing them. The prepared berries are then marinated and chilled in the refrigerator for several hours. Most Strawberries Romanoff recipes call for orange-flavored liqueur for adult variations, however fruit juice can be substituted for children or adults who do not drink alcohol. Although the dessert is simple to prepare, it’s important that the prepared strawberries be marinated in the sugar and liqueur (or juice if using) and refrigerated for at least three hours. The berries should be very cold to compliment the chilled whipped cream and sour cream. Some recipes call for ice cream in addition to the whipped cream and sour cream. Try serving Strawberries Romanoff over crepes with a sprinkling of crushed vanilla cookies.
4 cups quartered strawberries (approximately 2 pints)
2 tablespoons confectioner’s sugar
2 tablespoons Grand Marnier liqueur
½ cup Cabot sour cream or Ronnybrook Farm Diary crème fraiche
3 tablespoon brown sugar
1 tablespoon brandy
½ cup heavy cream
In a medium bowl, combine quartered strawberries, confectioner’s sugar and Grand Marnier liqueur. Stir gently and mix well. Allow to sit for 20 minutes to macerate.
While the strawberries macerate, in a medium bowl, mix sour cream, brown sugar and brandy. Stir to combine until the sugar is fully dissolved. Set aside.
In a separate chilled metal bowl, whip heavy cream into stiff peaks. Fold heavy cream into sour cream mixture and blend well.
When ready to serve, spoon macerated strawberries into individual serving bowls. Spoon whipped cream mixture over the top.
Delicious, savory or sweet, crepes can be filled and rolled with hundreds of different fillings and condiments.
- 1 cup all purpose flour
- 4 eggs lightly beaten
- 1 1/2 cups milk
- 4 tablespoons butter, melted
- 1 tablespoon sugar
- In a blender, combine all of the ingredients and pulse for ten seconds.
- Place the crepe batter in the refrigerator for one hour.
- Heat a small non-stick pan.
- Add butter to coat.
- Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
- Cook for 30 seconds.
- Flip the crepe and cook for another 10 seconds .
- Continue cooking the crepes until the batter is gone.
- You can store any unused crepes in Ziploc bags in the freezer for six months or longer.