By Jaime Morrison Curtis
Here’s a Valentines Day food idea: Nothing says love like strawberries and whip cream. May I present this easy recipe for delicious Parisian crepes. These Valentines Day strawberry crepes are a bit healthier as they are made with buckwheat flour, which you can use or not, but you won’t taste the difference. Get the Buckwheat Crepe Recipe after the jump...
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Buckwheat Crepes, Adapted from the America’s Test Kitchen Healthy Family Cookbook
Ingredients:
- 1 cup skim milk
- 1/2 cup all purpose flour
- 1/2 cup buckwheat flour
- 1/2 cup water, plus more as needed
- 2 large eggs
- 2 tbls unsalted butter melted, plus 1 tbls for the pan
- 1 tbls sugar
- salt to taste
Filling
- Whip Cream
- 2 cups strawberries, sliced thin and coated with 1 tbls sugar and 1/2 teaspoon lemon juice, gently mashed
To make the crepes:
- Blend milk, flour, water, eggs, 3 tbls melted butter, sugar and 1/2 tea salt in blender until smooth. Refrigerate for at least 2 hours, up to 2 days.
- Heat 8″ non stick skillet over medium heat for at least 3 minutes, until evenly heated. Brush skillet with melted butter, when butter stop sizzling add 2.5 tablespoons batter to pan an swirl to coat pan evenly. Cook 30-60 seconds until bottom is spotty and golden brown. Flip and cook 30 seconds longer. Remove to paper towel. Repeat.
- Fill each crepe with 1 tablespoon filling, fold, and serve. Tango.
