The following
recipe was presented at the 2007 Maritime Fall Fair by Chef Hans Wicki
from Nova Scotoia fall bearing strawberries.
PEPPERED
STRAWBERRIES WITH MAPLE SYRUP
Serves
12
Crepes:
4 oz Flour
Pinch of salt
3 Eggs
1 ¼ cup Milk
1 tsp Orange peel, grated
2 Tbsp Butter, melted
Method:
1. Combine eggs, milk, grated orange
peel with a wire whip and stir in the
sifted flour/salt and beat until
smooth, mix in the melted butter and rest
for 30 minutes.
2. Heat a medium size non-stick
frying pan or crepe pan over medium heat.
Brush lightly with oil.
3. Ladle about 3 Tbsp of batter in
the middle of the pan. Tilt the pan and
swirl the batter over the surface to
the edges.
4. Cook the crepe until the edges are
brown and the underside is golden.
Flip and cook the other side. Place
onto a plate and repeat procedure with
the remaining batter.
5. Fold and/or fill the warm crepes
with your favorite fillings.
Peppered
Strawberries:
1 ½ Tbsp Butter
4 cups Strawberries fresh, sliced
(reserve some strawberry halves for garnish)
2 Tbsp Maple syrup
1 Tbsp Brandy
3 Tbsp Orange juice
1 tsp Black pepper freshly ground
from the mill
Method:
1. Melt butter in a frying pan over
medium heat, add the sliced strawberries and cook for 2-3 minutes until
lightly warmed.
2. Pour the maple syrup over the
berries and flambé with brandy.
3. Grind black pepper over the
berries and add the orange juice, bring to a quick simmer and serve
with crepes
4. And garnish with whipped cream
and/ or ice cream and a mint leave.
Garnish with whipped cream and mint
or serve with ice cream.
This
recipe is from the
www.hortns.com
Use Nova Scotia fruit and
vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE