Saturday, June 27, 2009
The conditions this spring and early summer must have been perfect for sweetening strawberries. My little patch always gives me tasty goodies to snack on, but this year they are bigger and sweeter and juicier than ever before. I am very stingy with my flower garden space, but I am so happy I was generous enough to let the strawberries have a place to call home. They do have cute little flowers so they kind of do double duty! Here they are as they look in the spring. They have to make room for the green onions and irises too!
So, as you might imagine I have been eating a lot of strawberries lately! This post will probably be the first of a few that feature the sweet red berries. I think strawberries are a natural pairing with crepes. I was looking around for just the perfect crepe recipe, then remembered I had a tried and true one in my recipe files that would work just fine. Sometimes I think I have to recreate the wheel at every meal. I don't remember where I got the recipe, but it is easy and has never failed me yet. I did make one tiny alteration in that I substituted Grand Marnier for the called for vanilla. Nothing earth shatteringly different, but definitely gave them a hint of citrusy sweetness.
Crepes with Grand Marnier Soaked Strawberries
1 cup sliced strawberries
2 tbls Grand Marnier liquer
2 tbls sugar
Combine all ingredients and let sit in the refrigerator for 15-30 minutes.
For the crepes:
1 1/4 cup milk
1 cup all purpose flour
1 tsp Grand Marnier (or vanilla)
1 tsp cooking oil
1/4 tsp baking powder
2 Tbls sugar
In a blender combine all ingredients. Heat a 6 or 8 in skillet over medium heat. Spray pan with cooking spray. Remove pan from heat and pour 2-3 tablespoons of batter in the center and tilt to cover bottom of pan. Return to heat.
Cook 1 minute or until light brown on bottom. Flip and cook on the other side about 30 seconds.I use my fingers to help the "flip".
I cut squares of wax paper and layer the crepes in a plate as they are finished.
It may seem like overkill but respray pan between each crepe. You will get into a pattern and will know approximately how much batter to pour in the pan without measuring. Recipe makes 12-16 crepes. They can be stored by wrapping in plastic wrap and then sealing in an airtight container or bag. Will keep in frig for 2-3 days or in freezer for a month. To reheat, that at room temperature. Can be reheated in pan or microwave.
To serve I rolled the crepes up and pour strawberries on top. They are also excellent stuffed with a cream cheese/sugar mixture.
It's a few weeks away, but I want to extend an invitation to anyone that would like to attend my virtual Ice Cream Social on the weekend of July 11th-12th. Come and share your ice cream themed posts! Anything goes...share your favorite ice cream recipes, ice cream treats (homemade or not), ice cream dishes, or anything even remotely ice cream related! I'll provide the sprinkles and whipped cream!