Delicious strawberry crepes
Strawberry Crepes
In my new novel, Picture This, Tess and her granddaughter Danielle make delicious strawberry crepes (or Skinny Pancakes, as Danielle used to call them). They are the perfect meal for a summer day. I have wonderful memories of my mother making them and serving them with only butter and fresh maple syrup.
We are not in prime strawberry season anymore, so substitute any of the luscious berries available. Raspberries have been known to make some people faint with pleasure. Full disclosure: these are not thick hungry-man pancakes but rather delicate and the equivalent to the tenderness of the strawberries.
Strawberries (or other berries): slice one quart of beautiful strawberries into a bowl and sweeten lightly with 2 tablespoons of maple syrup (I’m from New England; I use maple syrup for everything). Set aside and admire.
Measure and stir:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoons powdered sugar
Beat lightly in another bowl:
2 eggs
2/3 cup milk
1/3 cup water
Either ½ teaspoon vanilla or grated lemon. I prefer the grated lemon with the berries; they sometimes a little acidic jolt.
Make a hole in the dry ingredients and pour in the liquid ones. Mix lightly and ignore the little lumps. A cast iron skillet is truly the best for crepes, but any thick skillet will do. Heat the pan and add a few drops of vegetable oil (or a combo of coconut oil and butter). Pour ¼ cup of batter into the center of the pan and artfully roll the pan so that the batter spreads evenly and thinly. Use moderate heat. When tiny holes appear in the crepe, it’s time to flip them. They cook very quickly. Transfer to a platter.
Place one crepe on a plate. Generously scoop strawberries onto the crepe and roll lightly like a burrito. Top with a few more strawberries. Add whipped cream or Greek yogurt as the crowning glory.
Eat them all. Life is short. And it doesn’t hurt at all to have a drink of champagne or Prosecco along with these crepes. You can pretend you’re in Paris. Let me know if you try the recipe.
In my new novel, Picture This, Tess and her granddaughter Danielle make delicious strawberry crepes (or Skinny Pancakes, as Danielle used to call them). They are the perfect meal for a summer day. I have wonderful memories of my mother making them and serving them with only butter and fresh maple syrup.
We are not in prime strawberry season anymore, so substitute any of the luscious berries available. Raspberries have been known to make some people faint with pleasure. Full disclosure: these are not thick hungry-man pancakes but rather delicate and the equivalent to the tenderness of the strawberries.
Strawberries (or other berries): slice one quart of beautiful strawberries into a bowl and sweeten lightly with 2 tablespoons of maple syrup (I’m from New England; I use maple syrup for everything). Set aside and admire.
Measure and stir:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoons powdered sugar
Beat lightly in another bowl:
2 eggs
2/3 cup milk
1/3 cup water
Either ½ teaspoon vanilla or grated lemon. I prefer the grated lemon with the berries; they sometimes a little acidic jolt.
Make a hole in the dry ingredients and pour in the liquid ones. Mix lightly and ignore the little lumps. A cast iron skillet is truly the best for crepes, but any thick skillet will do. Heat the pan and add a few drops of vegetable oil (or a combo of coconut oil and butter). Pour ¼ cup of batter into the center of the pan and artfully roll the pan so that the batter spreads evenly and thinly. Use moderate heat. When tiny holes appear in the crepe, it’s time to flip them. They cook very quickly. Transfer to a platter.
Place one crepe on a plate. Generously scoop strawberries onto the crepe and roll lightly like a burrito. Top with a few more strawberries. Add whipped cream or Greek yogurt as the crowning glory.
Eat them all. Life is short. And it doesn’t hurt at all to have a drink of champagne or Prosecco along with these crepes. You can pretend you’re in Paris. Let me know if you try the recipe.