Thursday, July 7, 2011
This recipe is adapted from November 2007 Cooking Light
Ingredients for the Crepes:
1/3 cup whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
To make the crepes, heat a non-stick fry pan on top of the stove. Mix the eggs, milk, salt and pepper in a large measuring cup so you can pour easily
Pour about 4 tablespoons of mixture into the prepared skillet. Tilt it all around so the mixture covers the bottom of the pan. Cook for about 4 minutes. Then start to lift the sides of the crepe and tap in the middle with the spatula. Turn the pan over onto a plate. Put a piece of parchment paper over the first crepe and continue to cook. This recipe should make about 8 crepes. Put parchment paper between each crepe and set aside while you make the filling.
Ingredients for the filling:
3 cups of fresh strawberries
1/4 cup granulated sugar
1 teaspoon corn starch
1 tablespoon fresh lemon juice and zest of 1/2 lemon
You can mash about a 1 cup of the strawberries so that you have some liquid in the mixture. Place first 3 ingredients in a pot over medium-high heat and cook until the strawberries have become very thick. Turn off the heat and add the lemon juice and zest. Stir and set aside to cool.
Putting together the Crepes:
Spread about 1 1/2 teaspoon on one end of each crepe and top with about 2 1/2 teaspoons of strawberry mixture. Roll the crepe into a log. Place on a plate and add additional strawberry mixture. Top with a dusting of powdered sugar.