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Home > Blog

05.11.14 Desserts

Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream

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Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Sorghum Bourbon Strawberries + Ice Cream Crepes
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream
Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream

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.

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Rye Crepes with Sorghum-Bourbon Strawberries + Ice Cream

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Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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

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  1. Sarah | The Sugar Hit says

    May 11, 2014 at 6:07 pm

    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!

    Reply
  2. Jessica's Dinner Party says

    May 11, 2014 at 10:09 pm

    The strawberries look too good to be real! And the crepes as well.

    Reply
  3. Rosie @The Porridge Pot says

    May 12, 2014 at 12:34 am

    Gosh, I can't wait till strawberry season hits England, these look incredible!

    Reply
  4. Tina | Mademoiselle Gourmande says

    May 12, 2014 at 4:39 am

    This looks like summer has arrived!! I love strawberries and had my first strawberry cake this weekend. Crepe with fruit is always a winner... 🙂

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    May 12, 2014 at 4:57 am

    Picking strawberries is so fun!! love this recipe!

    Reply
  6. Katie @ Whole Nourishment says

    May 12, 2014 at 5:23 am

    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!

    Reply
  7. Isadora @ she likes food says

    May 12, 2014 at 11:00 am

    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 🙂

    Reply
  8. Lindsey (dolly and oatmeal) says

    May 12, 2014 at 5:16 pm

    such lovely photos, erin. looks like a perfectly super day! and looking forward to your cookbook!

    Reply
  9. Aimee @ Simple Bites says

    May 12, 2014 at 5:56 pm

    My mouth is watering! Can't wait for strawberry season up here.

    Reply
  10. Krys says

    May 12, 2014 at 7:46 pm

    Your photos are just so beautiful! I look forward to trying this lovely recipe soon...

    Reply
  11. Alanna says

    May 12, 2014 at 11:13 pm

    Oh goodness, those crepes look perfect and that combination of rye/sorghum/bourbon/berries sounds exquisite. How do you do it?

    Reply
  12. Tess @ Tips on Healthy Living says

    May 13, 2014 at 3:39 pm

    These crepes look really good. I've never tried them with molasses, but I will have to now. Thanks for sharing!

    Reply
  13. dishing up the dirt says

    May 13, 2014 at 8:45 pm

    These look fabulous. Glad you spend a much needed day in the dirt!

    Reply
  14. Joanne says

    May 14, 2014 at 6:23 pm

    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!

    Reply

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


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