Monday, May 17, 2010

Strawberry Season- Take Advantage of the Bounty



Although strawberries are not an unusual produce item, I would like to point out that late spring seems to be the best time to eat these berries. Not only are the less expensive, but they are also so much better this time of year! James and I made crepes with our strawberries from the Downtown Los Angeles Farmers' Market. So simple, but it just feels fancy when you eat them:


Basic Crepes (for your strawberries)
serves 6-8

Ingredients
2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
1/2 teaspoon pure vanilla (never use fake vanilla - it is made from petroleum...yuck)

Instructions
In a blender combine eggs, milk, flour, salt, vanilla and oil. Process until smooth. Cover and refrigerate 30 minutes to an hour. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. Serve warm topped with fresh local strawberries and powder sugar and ENJOY!

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