M and I have been complete work-a-holics as of late. My excess working is primarily due to a cookbook manuscript that is nearing the deadline while M's is normal nerding and game planning. However, I made a decree that for a small amount of time on Saturday, we were going strawberry picking: a slight pause amidst the bit of chaos. I found this gem of a farm through a bit of internet searching and I'm so glad I did. Not only do they have organic u-pick strawberries, they also have large amounts of tomatoes for canning (hello, July!)
This crepe is really for M. The town where we grew up has a restaurant that has an amazing crepe menu and sometimes we find ourselves jonsing for a dessert crepe. While there are places here in Sac that serve crepes (whole restaurants in fact), I've made enough crepes that its become something I can easily whip together. You will notice a flavor combination that hails from my grandmother's Swedish Rye bread. I love sorghum sweetener and rye together- it's such a winning combination. If you can't find sorghum syrup, I recommend using maple syrup or a bit of molasses.
PrintRye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Ingredients
- Crepes
- ¼ cup rye flour
- ¼ cup whole wheat pastry flour*
- ¼ teaspoon sea salt
- 2 large eggs
- 1 tablespoon sorghum syrup
- ½ cup whole milk
- ¼ teaspoon vanilla
- 1 tablespoon melted butter
- Strawberries
- 2 cups quartered strawberries
- ¼ cup bourbon
- 2 tablespoons sorghum syrup
- 4 scoops vanilla ice cream
Instructions
- Whisk together flours, salt, eggs, sorghum, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
- When finished with crepes, add the bourbon and sorghum to the skillet, stirring until well combined. Heat over medium-low heat until reduced by half, 2-3 minutes. Place strawberries in a bowl and pour bourbon mixture over.
- Place one crepe on a plate and scoop out 2 scoops of ice cream and place towards one edge of the crepe. Fold the crepe over the ice cream and spoon strawberries on top.
Notes
*All rye flour can be used as well. Also, don't heavy-hand the flour measuring. It may cause your crepe batter to be too thick.
**Recipe Makes 8 crepes and enough strawberries for 2-3 topped crepes. Leftover crepes store well in the freezer (separated by parchment paper.)
**Strawberries can also be cooked or roasted with the bourbon mixture
Sarah | The Sugar Hit says
Crepes and strawberries have to be two of my most favourite things in the entire world. The perfect thing for a break from a hectic schedule, I'm sure!
Jessica's Dinner Party says
The strawberries look too good to be real! And the crepes as well.
Rosie @The Porridge Pot says
Gosh, I can't wait till strawberry season hits England, these look incredible!
Tina | Mademoiselle Gourmande says
This looks like summer has arrived!! I love strawberries and had my first strawberry cake this weekend. Crepe with fruit is always a winner... 🙂
Katrina @ Warm Vanilla Sugar says
Picking strawberries is so fun!! love this recipe!
Katie @ Whole Nourishment says
Woohooo for strawberry picking breaks!! Glad you took some time out and hopefully it only helped you return feeling more refreshed to keep working. Love the strawberry and crepe pairing. I need to make this!
Isadora @ she likes food says
When I was a kid we used to go strawberry picking when we visited our grandparents and it was so much fun! There isn't much better than hand picked produce! These crepes look delicious 🙂
Lindsey (dolly and oatmeal) says
such lovely photos, erin. looks like a perfectly super day! and looking forward to your cookbook!
Aimee @ Simple Bites says
My mouth is watering! Can't wait for strawberry season up here.
Krys says
Your photos are just so beautiful! I look forward to trying this lovely recipe soon...
Alanna says
Oh goodness, those crepes look perfect and that combination of rye/sorghum/bourbon/berries sounds exquisite. How do you do it?
Tess @ Tips on Healthy Living says
These crepes look really good. I've never tried them with molasses, but I will have to now. Thanks for sharing!
dishing up the dirt says
These look fabulous. Glad you spend a much needed day in the dirt!
Joanne says
Go you on your crepe skillz! I can barely handle crepes with all white flour let alone whole wheat flour. The strawberries are the perfect spring touch!