“Do you remember the Shire, Mr. Frodo? It’ll be spring soon. And the orchards will be in blossom. And the birds will be nesting in the hazel thicket. And they’ll be sowing the summer barley in the lower fields… and eating the first of the strawberries with cream. Do you remember the taste of strawberries?”
― Sam Gamgee in Peter Jackson’s movie adaption of The Return of the King by JRR Tolkien
Give me a moment while I cry over my love for Lord of the Rings. I love this quote so much. It is a reminder of the simple pleasures in life. With the destruction of the world looming imminent and almost all hope lost, Sam motivates Frodo with memories of home. Orchards. Barley. Strawberries.
Growing up, my favorite thing to make for dinner was strawberry crêpes. Seriously. Unless chicken fried steak was an option. It might seem like a weird dinner item, but to this day I make breakfast for dinner at least a few times a month. There’s something comforting and familiar about breakfast food. And if the world was ending I might think of these crêpes for comfort.
Batter (yields approximately 10 crêpes)-
- 2 cups flour
- 4 eggs
- 1 cup milk
- 1 cup water
- 1/2 tsp salt
- 4 Tbsp melted butter or oil
- optional: a dash of cinnamon, sugar, and nutmeg
- extra butter or oil for the pan
- 1 24oz package cottage cheese (or whatever filling you like – fruit, berries, Nutella, cream cheese…the possibilities are endless)
- 2 cups fresh or frozen strawberries. If frozen, thaw on the counter for 1-2 hours prior to preparing or soak bag in hot water for 30 minutes.
- the juice of 1 lemon (this is my favorite citrus juicer. It fits right on a Pyrex measuring cup!)
- 2 tbsp sugar
- whipped cream
- powdered sugar
- fresh strawberries for garnish
Preheat a nonstick pan over medium heat (these are my favorite pans and the ones pictured below. They are quality!). Add some butter or oil to coat. Combine crêpe batter ingredients, starting with liquids and slowly adding dry ingredients, in a large metal bowl or kitchen aid (I LOVE my kitchen aid! I use it all the time). Whisk until thoroughly combined.
Ladle some batter into the pan. Coat the bottom of the pan with batter and swirl around quickly until it is evenly coated. Adjust temperature to medium low heat so that the crêpe browns without burning. It may take a couple crêpes to get the temperature just right. Flip and cook on the other side for 30 seconds or so.
While the crêpes are cooking, make the strawberry sauce. Combine strawberries, 2 tablespoons sugar, and lemon juice in a food processor or blender. (This is the food processor I use. It’s pricey but it is really worth the investment and can save you so much time in the kitchen.) Blend until pureed.
Once the crêpes are finished, fill them with the filling of your choice. I usually use cottage cheese. They can be served cold or baked in a 9×13 dish at 375° for 25 minutes. (The cottage cheese will cook and leave a liquid that will need to be basted out of the pan.)
Top your crêpes with the strawberry sauce, whipped cream, powdered sugar, and fresh strawberries and enjoy the new memories you make while eating these delicious crêpes!