Strawberry Crepes

By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living
Macerate the Strawberries
There are any number of ways to macerate strawberries–many recipes call for liqueur or wine, some spice it up with black pepper. Since this recipe is intended to be kid-friendly, I have kept it on the tame side.
2 cups fresh strawberries, cleaned, hulled and halved
2 tablespoons honey
2 tablespoons orange juice
Combine all ingredients in a bowl, stir, and refrigerate for 2two hours.
Make the CrepesThis recipe is for thin (and quite nutritious) pancakes that I use in place of a more traditional crepe.
1 cups white whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Sucanat
1/4 teaspoon salt
1 3/4 cups organic buttermilk
1 large free-range egg, lightly beaten
1 tablespoons melted butter
Oil or butter for the pan
1. Stir all dry ingredients together in a large bowl, then add wet ingredients.
2. Lightly stir until just combined, leaving some lumps. Overbeating will result in tough pancakes.
3. Brush skillet with oil or butter over medium heat until a droplet of water sizzles. Pour batter into pan and cook until small bubbles form in pancake. Flip, cook and remove to a warm plate.
Compose the CrepesSpoon ricotta cheese on a crepe, roll it up, and douse with macerated strawberries. You can also use cottage cheese–when I can’t find organic ricotta, I blend organic cottage cheese in the blender until smooth for a reasonable approximation of ricotta.
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