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
- 2 c. all-purpose flour
- 3 c. almond milk or milk
- 3 eggs
- ¼ c. melted vegan margarine or butter
- 3 Tbsp. sugar
- 3 Tbsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1 tsp. vanilla
- ½ tsp. salt
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.
- 4 c. frozen or fresh whole strawberries (600g)
- 2 Tbsp. honey
- 1 Tbsp. lemon juice
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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