Citrus Laced Strawberry Crepes with Poppy Seed Ice Cream Recipe is love extremely moist and light desserts with a mini-mum of sugar, I like to make my desserts so moist that they just about quench your thirst." from Keith Jeanminette Masa's San Francisco, CA

Make 12 servings:

Crêpes:

4.25 oz [120 g] all-purpose flour

1.5 Tbs [18 g] granulated sugar

1 Tbs [6 g] finely grated orange zest

Pinch of salt

6 liq oz [177 ml] nonfat or low-fat milk

3.5 oz [99 g] eggs

.65 oz [18 g] egg yolks

4 liq oz [118 ml] water

4 liq oz [118 ml] orange juice

1 tsp [4 g] vanilla extract

2 oz [57 g] unsalted butter, melted

1. In a mixing bowl combine the flour, sugar, orange zest, and salt. Whisk in about two-thirds of the milk to make a thick batter, then whisk in the remaining milk. Add the eggs and egg yolks and whisk thoroughly. Mix in the water, orange juice, and vanilla extract. If the batter is too thick, add a little more water.

2. Heat a crêpe pan or a small skillet. Lightly brush the pan with melted butter. Pour approximately 1 liq oz [30 ml] of crêpe batter into the center of the pan and tilt the pan until the batter coats the entire surface. Cook just until the edges of the crêpe turn golden. Flip the crêpe and cook the reverse side for about 10 seconds, then remove the crêpe from the pan. Repeat the process with the remaining batter.

Poppy Seed Ice Cream:

1 pint [473 ml] half-and-half

.9 oz [26 g] poppy seeds

1 vanilla bean, split and scraped

5.25 oz [149 g] granulated sugar, divided

6.5 oz [184 g] egg yolks

1 pt [473 ml] heavy cream

4.2 oz [119 g] sour cream

1. In a saucepan combine the half-and-half, poppy seeds, vanilla bean, and 3.5 oz [99 g] of the sugar and bring it to a simmer over medium heat. In a bowl whisk together the egg yolks and the remaining 1.75 oz [50 g] of sugar. Temper in the hot liquid. Reduce the heat to low and cook, stirring, until the mixture reaches 160°F [71°C]. Pour the mixture into a clean bowl and chill over an ice bath.

2. Remove the vanilla bean and mix in the heavy cream and sour cream. Process in an ice cream machine according to the manufacturer's instructions.

Mango Sorbet:

7 oz [198 g] granulated sugar

8 liq oz [237 ml] water

2 drops lemon juice

4 mangos, peeled and cut into small pieces

5 limes, juiced

1. In a saucepan combine the sugar, water, and lemon juice. Bring the mixture to a boil. Remove the pan from the heat and let the syrup cool completely.

2. Purée the mango pieces in a blender. Add the lime juice and 2 liq oz [59 ml] of the syrup. Taste the mixture and, if necessary, add up to 1 liq oz [30 ml] of additional syrup. Process in an ice cream machine according to the manufacturer's instructions.

Crêpe Sauce:

14 oz [397 g] granulated sugar

2 liq oz [59 ml] water

6 liq oz [177 ml] lemon juice

6 liq oz [177 ml] orange juice

1 vanilla bean, split and scraped

1 cinnamon stick, lightly toasted

2 oranges

1. In a saucepan combine the sugar and water and cook until it becomes a pale amber-colored syrup. Slowly add the lemon juice and orange juice. Add the vanilla bean and cinnamon stick. Bring the syrup to a simmer just until all the hardened sugar has dissolved, then remove it from the heat.

2. Wash the oranges in very hot water to remove any pesticides, residue, and wax. Zest the oranges over the pot using a zesting stripper so that the zest and orange oil fall into the pot. Remove the vanilla bean and cinnamon stick.

Assembly:

Unsalted butter

Fresh strawberries, thinly sliced

Mango coulis

Strawberry coulis

Caramel-dipped almond slices

Mint sprigs

1. For each serving being assembled, warm 2 Tbs [30 ml] of crêpe sauce and whisk in 1 Tbs [14 g] of butter.

2. Place two crêpes in the center of each dessert plate. Cover the crêpes with circles of thinly sliced strawberries. Drizzle the strawberries and crêpes with the sauce. Place a scoop of poppy seed ice cream in the center of the crepes. Top the ice cream with a quenelle of mango sorbet.

3. Decorate the plate with dots of mango coulis, and make a small dot of strawberry coulis in the center of each. Garnish with caramel-dipped almond slices and mint sprigs.