You know what I just discovered? You know how it is a BAD idea to go shopping when you are hungry because you could possibly end up buying out the entire store? I think it's the same thing about blogging. It is not a good idea to food blog when you are hungry. Right now I am mentally going through each cupboard in my kitchen trying to decide if there is anything I want to eat. Rather, if there is any one specific thing I want eat so I don't end up snacking on a little bit of everything.
Sorry, I have a problem getting off track (man I wish I had some strawberries on hand so I can make these crepes RIGHT NOW!!). This past weekend I made these for breakfast when we were at the cabin with my sister-in-law and her husband. I really liked how everything turned out. I think I added a tad more sugar to my strawberries (and still could have gotten away with adding even a little more), but other than that I followed it to a T. I really liked the filling. It is definitely not too sweet, and the strawberry topping balances it out. I also really like the crepe recipe. The first couple of crepes I made weren't keepers, but once you get a couple of ugly ones the rest turn out beautifully!!
Creamy Crepes w/ Lemon Strawberries
from Heritage Kitchen
makes 4 servings, 2 crepes each
1 c. all purpose flour
1/4 tsp. salt, a generous pinch
1 tsp. white sugar
1/2 c. cold water
1/2 c. milk
1 tsp. vanilla extract
2 tbsp. + 1 tsp. butter
powdered sugar, for garnish
1. Sift together the flour, salt and sugar in a small bowl. Beat eggs lightly in a large bowl with the milk, water, vanilla and 2 tablespoons of melted butter. Refrigerate while preparing any fillings or toppings.
2. Spread 1 teaspoon of butter on the bottom of a small cast iron or non-stick skillet (or a crepe pan) and heat over medium low heat. Once the pan is hot, reduce heat slightly to just above low.
3. Using a 1/4 c. scoop, pour the crepe mixture into the pan using a circular motion. Spread it into a circular shape using the bottom of the scoop. Flip when the edges begin to look dry and the pancake slides easily in the bottom of the skillet. Place a small piece of wax paper between each crepe until they're all ready to be filled.
Strawberries & Cream
1 pint fresh strawberries, stemmed, hulled and chopped
1 lemon, zested, and the juice of half
2 tsp. white sugar
1 tbsp. brown sugar
1/2 c. sour cream
1/2 c. cream cheese, softened
1. Combine chopped berries, white sugar, and lemon juice and zest. Let sit for at least 3-5 minutes before use.
2. Combine brown sugar, cream cheese and sour cream and roll in warm crepes.
Top crepes with strawberries and serve.