In honor of the first farm stand strawberries, I made crepes for probably only the second time in my life.
I am grateful to live in California where you can get the most beautiful, ruby red, sweet and juicy strawberries from April-October. When I was living in Hawaii, strawberries and stone fruit were the two produce items that I missed the most. But on the other hand, they have mangoes, pineapples and lilikoi. It's hard to have the best of both worlds.
Crepes are the perfect vehicles for fresh strawberries because they have a delicate flavor and texture that allow the berries to shine. After I graduated high school, I visited France and of course we had to try crepes from a stand. Without a doubt, Nutella and strawberry was the winner. When I tried to make them from scratch several years later, I was traumatized because they never turned out circular. It was always some weird alien shape with a hole or some horns. Little did I know, if I had kept trying, I probably would have liked making them a lot sooner than now especially after one of my friends encouraged me to try making them again.Read More