Strawberry Salsa Crepes
1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt
Nonstick vegetable oil spray, or unsalted butter
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Spray 7-inch-diameter nonstick skillet with vegetable oil spray(or use a small of unsalted butter) and heat over medium heat. Pour 1/3 cup of batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
Makes about 12 crepes.
Fresh Strawberry Salsa
2 1-pint baskets fresh strawberries, hulled, quartered
2 tbs honey
1 tablespoon fresh lemon juice
1 tbs thyme, leaves taken off of the stem
Stir strawberries and honey in a medium bowl. Stir in the lemon juice and thyme. Chill at least 30 minutes and up to 4 hours.
Makes about 3 cups.
1 cup Strawberry jam
2 cups Fresh whipped cream
2 teaspoons Sugar
2 teaspoons Cinnamon
Lightly spread strawberry jam over half of the crepe and fold in half. Sprinkle a little bit of cinnamon and sugar on the crepe. Heat the crepe pan over medium heat, add some butter and quickly sauté the crepe on both sides –just long enough to smell the cinnamon. Remove from the pan and top with the strawberry jam and fresh whipped cream.
Total Time: 45 minutes
Preparation time: 15 minutes
Cooking time: 10 minutes
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