Strawberries For Crepes
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It’s summer!
And that means it’s strawberry season!
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We live in an area where there are strawberry fields all around us —
when you drive by, you can smell the sweet strawberry goodness in the air
and it makes you crave some fresh picked strawberries.
When Mr. Redoux brought home a couple of baskets of them the other day,
I thought about making shortcake
but I really wanted something a little lighter…
And then it hit me —
Oooooooh, crepes!
These creamy strawberry crepes
are just the right balance of creamy, rich, and light strawberry goodness
and they would make the perfect addition to your Fourth of July menu! (Add a few blueberries for festive red, white and blue crepes!)
I make mine with kithul syrup (which you can get HERE) because it’s lower glycemic and doesn’t give me blood sugar issues.
But don’t let that deter you — you can also make them with powdered sugar!
STRAWBERRIES FOR CREPES
First, pick out the plumpest, reddest, ripest strawberries for your crepes.
Also, try not to refrigerate them — they won’t have as much flavor. This means you’ll have to use them within a day or so of when you brought them home.
Gently wash them, drain on a paper towel and cut off the stems and leaves.
Slice them into a bowl or container and let them sit to become nice and juicy. (I don’t add sugar or sweetener to mine because they’re already super sweet and I like the fresh strawberry taste.)
CREAMY STRAWBERRY CREPES
CREAMY FILLING
1 (8 oz) package cream cheese, softened
1/2 cup kithul (OR powdered sugar)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
Sliced strawberries
Blend the cream cheese, kithul (or sugar), lemon juice, zest and vanilla with an electric mixer until smooth.
Gently fold in the whipped cream
Chill for a couple of hours.
CREPES
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons melted butter
3/4 cup flour (I use white whole wheat but you could use all purpose flour)
1/2 teaspoon salt
Place all ingredients in a blender
and blend on low until smooth
COOK THE CREPES
Spray a 9-inch non-stick skillet with cooking spray and heat it up over medium heat. Pour or scoop 2 to 4 tablespoons of batter into the pan and swirl it around to evenly coat the bottom of the pan.
You want the crepes to be thin (about 1/16 to 1/8 of an inch thick) but you can make them a little thicker (1/8 inch) until you get the hang of it.
Cook them until the top bubbles and is set
then gently lift the edge with a spatula and flip it over to cook the other side.
Stack the cooked crepes on a plate until you’re ready to assemble.
ASSEMBLE THE CREPES
Spoon sliced strawberries onto the middle of a crepe
then spoon the chilled cream filling over the strawberries
and fold the sides over to make a rolled crepe.
Top with whipped cream and more sliced strawberries.
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And enjoy!
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John 14:27
