|Photo Courtesy of FRESH Farm Markets|
Strawberries are great for you and are loaded with Vitamin C. Also, the strawberry is among the top 20 fruits in antioxident capacity; you gotta love that! Below is a recipe that was being handed out at the market and I thought I would share it with you:
Crepes With Local Strawberries
Shelley Horne, Home Cook & Farmer’s Market Volunteer
3/4 cup flour
1/4 teaspoon salt
1 cup milk
2 tablespoons butter, melted
butter for skillet
Combine eggs, flour, salt and 1/4 cup milk in medium bowl; beat until smooth. Beat in melted butter, then remaining milk. Chill, covered, approximately 1 hour.
Slowly heat a small skillet (7-8 inch) until a drop of water sizzles. Butter skillet lightly for first few crepes; after that it will be seasoned and crepes will not stick. Use 2-3 tbsp batter for each crepe. Pour batter into skillet all at once and swirl pan to coat bottom with a very thin layer.
Cook over medium heat until lightly browned (15-20 seconds); turn and brown other side. Remove to plate; when cool, stack with foil between each crepe. (Can be frozen and thawed just beofre using.) Makes 12-16 crepes.
To serve, fold crepe in half and half again to form a triangle. Top with sliced, fresh strawberries, then sprinkle with powdered sugar.
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