Spring is officially here!
On this lovely Sunday morning with a lovely warm spring air — blooming trees, busy bees at work, and all. I here, am slowly recovering from a throat infection. It all started on a very windy Wednesday, the first day of Spring. Now seriously, I keep wondering, why did I even go out that day?! Hello…it’s allergy season and windy days just throw a bunch of stuff at you which is probably the cause of my scratchy throat, scratchy voice, and well, thankfully after eating lots of garlicky food and munificent cups of ginger tea (actually just 3 cups a day)… I’m feeling a bit better. Crossing my fingers!
So on Wednesday — other than getting myself sick on purpose — I published the monte cristo recipe. And I’m still in shock that Chef Agustin Figueroa left me a comment! I mean, those monte cristos at Cafe Orleans are on my Best Thing I Ever Ate list. And he makes them! Seriously, in shock here. :)
Other than the monte cristo, I’m now obsessed with that berry sauce. Which is why I decided to make it again. This time, however, I only used strawberries. The strawberry sauce came out great. Very strawberry-licious!
Strawberries are so IN right now, right? I mean, I would love to be in a strawberry field right now, picking my own fresh strawberries.
Well this morning I decided to put this strawberry sauce to work. Not only did I use strawberry sauce to top the crepes, I went strawberry-wild and filled the crepes with STRAWBERRY marshmallows! A double dose of strawberry bliss! If you have fresh strawberries, make it extra strawberry-wild and add that too!
I also topped them with a little whipped cream. How could I not?
Ironically, one of my nephew’s birthdays was on Wednesday and he loves strawberry cake. So I think these strawberry crepes would totally suit his taste!
Then I dusted the crepes with some crushed rice krispies for a little snap, crackle, and pop.
Now I’m scratching my head wondering… Did I just eat dessert for brunch? This CAN definitely be dessert…
if you want.
Strawberry Marshmallow Krispie Crepes
- strawberry marshmallows
- rice krispies cereal (crushed)
- whipped topping
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 1/4 cup milk
- 2 cups strawberries (frozen or fresh)
- 1/2 teaspoon lime juice
- 1/2 teaspoon vanilla
- 1/4 cup brown sugar (packed)
- 1/8 teaspoon cinnamon
- 1/2 teaspoon honey
- 1/4 cup cream
basic crepe recipe from Epicurious
strawberry sauce adapted from Juliantlas
|First make the sauce by heating a saucepan up with the berries and lime juice. Whisk together and lower heat, cooking for 7-9 minutes. Whisk in the brown sugar, honey, cinnamon, and vanilla. Simmer 3-5 minutes more. Transfer to a food processor and puree. Set aside and chill. Add cream just before serving. (Recommended to prepare the sauce a day ahead)|
|Now in a large bowl whisk eggs with salt. Gradually add the flour, then add the milk. Add more milk if necessary. The batter should be thin and the consistency of heavy whipping cream. Let the batter stand for an hour or more.|
|When ready to make the crepes, heat up a non-stick skillet at medium-high. Lightly grease with butter. Pour 1/3 cup of batter and quickly swirl the skillet around to coat the bottom evenly with the batter. Flip over when the top appears dry which could be about 45 seconds and cook the second side until it looks golden brown, about 30 seconds. Stack crepes on an oven safe dish and keep warm in a warm heat setting oven.|
|When all crepes are done, place 1 or 2 marshmallows on 1/4 side and fold in half and then fold into another half. If necessary keep in the oven a little longer to melt the marshmallow. Then top with strawberry sauce, whipped cream, and rice krispies. And... enjoy!|