Sunday, May 01, 2011

crepes with strawberry maple sauce

I made some lovely crepes this morning with our Soft White Wheat flour. It was a little trickier to make crepes using an entire grain flour, but I got it working and they tasted amazing if I do say so myself.

Here's what I did:
Crepe Recipe:
1 cup soft white wheat flour (you can sift it if you prefer)
1 cup milk
2 eggs
1/2 tsp salt
1/4 cup melted butter or less if you prefer

Just mix all the ingredients. It should be a runny consistency, unlike pancake batter which is thick. Heat the frying pan to medium low and add some butter. When the griddle is hot apply the batter and then tilt the frying pan around to spread the batter thinly. Let the crepe cook until the edges appear cooked and then flip it and brown the other side. Easy!

Strawberry Maple Sauce
3 cups frozen organic strawberries
1/2 - 1 cup organic maple syrup
Sugar to taste (if you like)
1/2 cup water

Boil the strawberries, water and sugar until the berries are soft. Mash them with a fork and reduce the sauce until you get the thickness you prefer. Add the Maple Syrup. Done. Easy!

We filled the crepes with a spoon full of organic Strawberry Yogurt and rolled the crepes on the plates and then drizzled (ok, poured) the strawberry maple sauce over the top. You could also add some icing sugar for fancy decoration, but we couldn't wait to do that. We also cooked up some Side Pork from Irvings Farm Fresh...yummm!

2 comments:

  1. Hey, so I was in on a session at the Eat Alberta conference yesterday making pizza dough with Yvan Chartrand of Tree Stone Bakery--yes, using your wheat. Yum. We're making pizza today!

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  2. oh cool...so our flour was featured in the pizza making session along with the bread by Queen of Tarts?! Very nice exposure! Howd the pizza turn out?

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