Today spring is finally singing in Minnesota. KP and I planted some trees in Southtown (Slatterly Park) with some neighbors—here is KP looking heroic next to some kind of pear tree we planted (Izzy, in the window, enjoyed sleeping in the car and eating treats to the sounds of Earth, Wind and Fire while we dug in the dirt–role reversal?);
Then, while we were out planting trees, an Arbor Day miracle occurred at home: Dr. Seuss trees magically appeared flanking our front porch! To the benevolent fantastical tree giver—be blessed, we are overjoyed by the happy addition to our bright home.
Adapted from Hyvee Seasons
2/3 c. water
1/2 c. skim milk
2 Hy-Vee large eggs
2 tbsp vegetable oil (I used sunflower oil)
1/2 tsp granulated sugar
1/4 tsp vanilla extract
1/4 tsp salt
1 c.all-purpose flour
Melted unsalted butter, for pan
Options for filling:
3 c. sliced fresh strawberries
1/2 c. granulated sugar
1 c. cream cheese (from a tub), at room temperature
2 tbsp powdered sugar
1/4 tsp vanilla extract
1/2 c. sour cream
1 tbsp lemon juice
For a raspberry sauce:
2 1/4 c. fresh raspberries, divided
1 c. granulated sugar
1/2 c. water
1 tsp grated orange zest
powdered sugar, for garnish
All you do:
To make crepes:
Combine water, milk, eggs, milk, oil, 1/2 teaspoon sugar, 1/4 teaspoon vanilla and salt in a blender jar. Blend until smooth. Add flour; blend until smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour or up to 24 hours.
Heat a small nonstick skillet over medium-high heat. Remove the skillet from the heat, brush with melted butter, pour in 2 tablespoons crepe batter and swirl skillet to coat bottom of skillet with batter. Return the skillet to the burner and cook until edges start to curl and bottom is golden brown. Flip and cook until golden brown. Remove crepe from skillet and place on a clean work surface to cool completely. Repeat process with remaining batter, brushing skillet with additional melted butter as needed. Adjust heat as necessary to avoid burning. Do not stack crepes until they cooled completely to avoid sticking.
To make filling:
Stir together strawberries and 1/2 cup granulated sugar in a bowl. Cover and refrigerate for at least 2 hours. Drain and discard liquid before using.
Beat cream cheese, 2 tablespoons powdered sugar and 1/4 teaspoon vanilla together at medium speed with an electric mixer until well blended. Add sour cream and lemon juice; beat until smooth. Cover and refrigerate until ready for use.
To make raspberry sauce:
Bring half the raspberries, 1 cup granulated sugar and water to a boil in a medium saucepan. Simmer for about 5 minutes, until raspberries have broken down. Stir in remaining raspberries and orange zest and simmer an additional minute. Remove from heat and carefully pour into a blender jar. Carefully blend until smooth. Strain into bowl or squeeze bottle. Discard solids.
Spread about 1 tablespoon of the cream cheese filling on half of each crepe, top with about 1 tablespoon drained strawberry slices and roll up. Place on a plate, drizzle with raspberry sauce and dust with powdered sugar
Thanks to all my wonderful friends and family who came out last night to hear the jazz gig at St. James. It is so good to be given a chance on the mic again—and Janelle, your red dress made All the difference. Thank You!!