Strawberry Crepes with Blood Orange Sauce
By Chef Andrew Faulkner


3 cups Organic Strawberries sliced
1/3 cup Sugar
1 cup Light Cream Cheese softened
1/3 cup Granulated Sugar
1 cup Non Fat Sour Cream alternative
1 tablespoon Organic Lemon Juice, freshly squeezed
1/2 teaspoon Organic Lemon Rind, grated
6 Crepes
1 tablespoon Powdered Sugar sifted


5 California Blood Oranges (about 1/2 pound)
3/4 cup Sugar plus 1 tablespoon
1/2 cup Water
1/2 stick Unsalted Butter, cut into pieces


Combine strawberries and granulated sugar in a bowl; stir well. Cover and chill 1 hour.

Halve blood oranges crosswise and juice 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 fork, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in blood oranges (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. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce over low heat before serving.

Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth. Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar.

Serve immediately.