Strawberry season is officially here!
From my parents’ garden, we harvested small but big in taste strawberries. The plants are still producing quite a big yield every summer, enough for a week’s consumption. Every day my mom would be in the backyard harvesting the berries. I have a box of strawberry plants as well in my backyard but due to lack of sun, they never really produce enough berries for us. I’m thinking of replacing those with something else in the future. But my herbs thrive in the box garden well enough that I’m happy to have fresh herb every spring to use in my kitchen.
Yesterday I decided to pick strawberries at Lee Farms in Tualatin. My plan was to make strawberry jam and to freeze the rest that we can’t eat anymore. Last year I made some jams that I ended up giving to friends and family that I didn’t have enough for myself. This year I want all for myself and those who want it, should pay for it I drove to the field with my son late afternoon though the sun was hot but it’s still bearable. Being in the field made me happy, it gave me the feeling that warmth of summer is here to stay. The strawberries were huge and they’re red on the inside too; this is how ripe strawberries should look like.
My son begged me to make strawberry pie and I also planned to make a breakfast treat for Father’s Day, so even though we picked more strawberries than what we needed, they’re off to good use. Last night I made the crepe batter, stored it in the fridge afterwards, and this morning I cooked the crepe. The crepe cake is consisted of layers of crepe with dollops of Nutella, sliced strawberries, and sliced bananas. When I cut the cake to serve, the Nutella was oozing between the layers and they’re so delicious. Everyone agreed that this was a yummy breakfast and we all polished the whole cake in no time. I’m dreaming of making a different combo next time…
Strawberry-Banana Crepe Cake
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 large egg and 1 egg yolk
1 1/4 cups whole milk
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) melted butter, for the pan
Chocolate-hazelnut spread, such as Nutella
For crepes: In a food processor, pulse flour, sugar, and salt until combined. Add eggs and yolk; process until blended. With the motor running, slowly pour in milk and vanilla; process until smooth. Refrigerate batter for 15 minutes, or up to overnight.
Warm a 9-inch nonstick skillet over medium heat. Add just a bit of butter to coat the pan. Pour about 3 tablespoons of batter into hot pan; pick up pan and swirl it around to evenly spread batter. Place back on heat; cook for 30 seconds (I like to cook until edges are starting to get brown). Using a spatula and fingers, flip crepe; cook for 30 seconds. Crepe should be almost firm to the touch and spotty brown. Transfer to a cutting board. Repeat process with remaining batter to make about 10 crepes. (You may have extra crepes; add them to the stack.)
Preheat broiler. Line a baking sheet with parchment paper. Layer two crepes on prepared pan. Spread a thin layer of Nutella onto the top crepe; add a few strawberry and banana slices. Top with another crepe and layer more Nutella, strawberry, and banana. Repeat this process with remaining crepes. Top with a final crepe. Place baking sheet under broiler until cake is warmed through. Sprinkle cake with confectioners’ sugar.
Source: Debbie Macomber’s Christmas Cookbook