Saturday, 23 July 2011

Strawberry Ginger Crepes

I love strawberries in any form and anything that contains strawberries as well. A couple of times a year we go picking fresh strawberries - and then we practically eat, drink and sleep strawberries. Well, if the weather remains so, we should do it in the next couple of weeks or so, and then I should have more strawberry recipes for you. 

The inspiration for this recipe comes from Soma's (of ecurry) Crêpe recipe here.


1/2 cup - all purpose flour
1/8 tsp - salt
1/4 tsp - sugar
1/8 tsp - dried ginger powder (saunth)
1 tbsp - sunflower oil
1 tbsp - low fat yogurt
2/3 milk - low fat milk

For the filling

7-8 pieces - strawberries, sliced
1 tsp - strawberry marmalade
1/4 tsp - lemon rind
1 tsp - crystallised ginger, chopped
1 1/2 tsp - sugar (more or less)
1/3 cup - water

To decorate

castor sugar to dust 
caramelised lemon slice ( add 1 tsp sugar in a pan and let it melt, add the lemon slices and cook on both sides for half a minute per side.) (optional)


For the filling
  1. Add all the ingredients of the filling (except strawberries) in a pan and cook for 3-4 minutes on a medium heat.
  2. Add the sliced strawberries and cook for half a minute and remove from the heat.
For the Crêpes
  1. Mix the flour, salt, ginger powder and sugar in a bowl and in an another bowl, mix together the yogurt, milk and oil.
  2. Add the liquid mix to the flour mixture and beat well until the batter is smooth.
  3. Cover the jar with a cling-film and place it in the refrigerator for half an hour.
  4. Heat a pan and grease it slightly. Pour approx 2 1/2 tbsp of the batter and swirl until the pan is evenly coated with the batter.
  5. Cook the crêpe on a medium heat until the bottom is slightly brown. Gently flip over and cook again for a minute.
  6. Transfer the crêpe on the plate. Fold and top or stuff the crêpes with the filling.
  7. Dust the castor sugar and serve immediately. 
Makes  3

These crêpes were absolutely devoured by us and disappeared in minutes.


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