I loves crepes. These are a light breakfast filled with just sweetened fresh strawberries, rolled up, dusted with a little powdered sugar, and topped with a spoonful of homemade strawberry preserves! Delicious. This recipe makes a small batch perfect for breakfast for two. You don’t need to have a crepe pan to make these crepes; I used a “regular” 8-inch skillet.
Crepes for Two (adapted from Dessertfortwo.com)
Makes 4-6 crepes
1 cup milk (2% or whole milk)
1 large egg
1 tablespoon sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons unsalted butter, melted and cooled slightly
In a blender, add the milk, egg, sugar, flour, salt and butter. Puree the mixture for 30 seconds on high. Then turn off the blender and let the mixture rest for 5 minutes.
Heat an 8-inch skillet on medium heat. Remove skillet away from the heat source and spray with cooking spray. Put the pan back on the burner. Pour a 1/4 cup measure of batter in the hot pan and swirl it around. When the edges start to brown slightly, use a thin bladed spatula to gently release the sides from the pan. As the crepe cooks it will ease away from the pan, so look for that. Use the spatula to flip the crepe and gently smooth it out. When the bottom develops brown spots remove it from the pan to a plate. Repeat until all the batter is used up.
Cook’s Note: For a thicker crepe, use 1/2 cup measure. For a larger thinner crepe, use a 10-inch skillet and 1/2 cup measure.
Roll and fill the side with the brown spots, leaving the more attractive side with brown swirls for the outside. Fill with lightly sweetened fresh berries, roll up, and top with a dollop of unsweetened whipped cream, berry preserves, or a sprinkle of powdered sugar. Or all of the above!
It’s the tail-end of the cool dry season, which means strawberries are in season in Thailand. I bought 4 pounds from a farmer’s truck to make strawberry preserves. This version, adapted from The Kitchn does not use pectin. You use lemon juice and lemon rind as a source of pectin to jell the preserves. It will not be as thick as with pectin, so its consistency tends to be thinner. This recipe uses less sugar so you will have a product that is tart and lightly sweet.
4 pounds strawberries, washed, hulled, and quartered
9 cups granulated sugar
3 lemons, juiced, save the lemon halves trimming the stem ends
Put 4 metal tablespoons in the freezer. Fill 6 8-oz jars with hot water and cover the lids with hot water in a separate bowl. Set aside.
In a large pot, combine the strawberries with sugar and lemon juice. Mash lightly with a potato masher. Add the lemon halves. Bring to a boil and cook, stirring frequently, for about 20 minutes or until the liquid is thickened and reduced by half. Test the preserves to see if they have set. Remove a spoon from the freezer and dribble some of the strawberry liquid on it. Run your finger through the juice, if it leaves a trail, it is set. If not, continue cooking for another 20 minutes. It took 60 minutes to make this batch.
Throw off the hot water in the jars and carefully fill empty jars with the preserves leaving 1 inch head-space. Cover and let cool to room temperature. Store in the refrigerator
Eat within 3 weeks or freeze for up to 3 months.
2 quarts strawberries, hulled
1 1/2 cups sugar
2 tablespoons lemon juice
rind of 2 lemons
Put 3 metal tablespoons in the freezer. Fill 6 half-cup jars with boiling water and set aside. In a large bowl, pour boiling water on the lids to cover and set aside. Put the bowl-end of a soup ladle in the bowl too.
In a large pot combine strawberries and sugar over medium-low heat. Add lemon juice and the rind. Crush the berries being careful not to crush the lemon rind.
Bring to a boil, stirring frequently, and mixing in the froth that forms. Continue cooking 15-18 minutes until set.
To test, take a spoon out of the freezer. Dribble a few drops on the spoon and run your finger through the drops. If the liquid separates and doesn’t run back together, the strawberries are set. Taste, and add more sugar to taste or more lemon juice to taste. Cook until the sugar is dissolved.
Carefully drain the water from a jar. Remove the soup ladle and drain. Using the ladle, spoon strawberry preserves into the drained jar. Using a pair of tongs, fish a lid out of the bowl of hot water and carefully cover the jar of preserves. Set aside to cool. Repeat
When the filled jars are cool enough to touch, put them in the refrigerator to finish setting. Eat within 2-3 weeks in the refrigerator, or freeze for 3 months.
We came back from the mooncake festival at Emquartier this afternoon, and I wanted to make something different. I had several limes in the fridge and some strawberry puree. Inspiration. Limes + strawberries: a marriage made in my kitchen. And so refreshing.