GIVEAWAY TIME! I am THRILLED to announce a year-long partnership with one of my favourite brands… VITAMIX!! And what a better way to kick it off than with a delicious recipe for my Strawberry Lemon Sweetheart Crêpes (dairy-free option), just in time to impress the pants of of your sweetie for Valentine’s Day!
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This simple yet showy recipe is below.
Strawberry Lemon Sweetheart Crêpes
makes about 25 small crêpes
Strawberry Lemon Crepes
- 2 cup all-purpose flour
- 3 cup almond milk or milk
- 3 eggs
- ¼ cup melted vegan margarine or butter
- 3 tablespoon sugar
- 3 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- ½ teaspoon salt
- 4 cup strawberries frozen or fresh
- 2 tablespoon honey
- 1 tablespoon lemon juice freshly squeezed
Blend all of the ingredients together (I used the Vitamix Ascent Machine) starting on Variable 1 and increasing to the highest speed for 20 seconds. Let it sit for 30 minutes at room temperature or up to 1 day in the fridge.
To cook the crêpes, heat a small frying pan or crêpe pan lightly brushed with oil over medium heat. Pour 3-4 tablespoons of batter in the pan, tilting to evenly coat the pan with a thin layer of batter and cook until lightly browned on each side.
Repeat with each crêpe, stacking them on top of each other when cooked.
Blend everything together in your Vitamix blender until smooth (about 30 seconds) and set aside. Serve the crêpes folded with a spoon of puree and a dollop of sweetened coconut whip or whipped cream and fresh sliced strawberries.
To make the heart-shaped strawberries simply cut large strawberries in half length-ways, place cut-side-down, and use a small heart-shaped cookie cutter to cut out the hearts.
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