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…
Buckwheat Crepes, Adapted from the America’s Test Kitchen Healthy Family Cookbook
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
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.