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Strawberry and Kiwi Crepes with Passion Fruit Sauce
By Chef Tom Fraker


2 cups Strawberries sliced
1 package Kiwi peeled and sliced
1/2 cup Granulated Sugar
2/3 cup Cream Cheese softened
1 tablespoon Sugar
3/4 cup Sour Cream
1 tablespoon Lemon Juice
1/2 teaspoon Lemon Peel
6 Crepes

For the Sauce
6 ripe Passion Fruit
3/4 cup Granulated Sugar
1 tablespoon Granulated Sugar
1/2 cup Water
1/2 stick Cold Unsalted Butter cut into pieces

Combine strawberries and half of the granulated sugar in a bowl; stir well. Cover and chill 1 hour. Repeat with the kiwi and remaining sugar.

Combine cream cheese and powdered sugar in a bowl, and beat at medium speed with an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth. Chill until ready for use.

Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan, combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a whisk, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Reheat sauce over low heat before serving.

Spread some of the cream cheese mixture over half of each crepe, top with strawberries and kiwi mixture and roll up. Drizzle with the passion fruit sauce and dust with powdered sugar. Serve immediately.

I like to fan out a strawberry and some kiwi for garnish. Any extra sauce can be set aside to cool and then refrigerated for later use, maybe over some vanilla bean ice cream.