Welcome July and welcome heat, we are hoping everyone is finding a fun way to keep cool.

Chef Kevin joined us again this month.  He treated us with Strawberry Lemonade Crepes, and they were delicious.  (Recipe below).  We also celebrated National Cupcake Day with some wonderful cupcakes made by our own Karen Parramore; not only were they beautiful, but they were also extremely tasty.

July will bring some additional Nation Food Celebrations:
     July 7th, National Strawberry Sunday Day
     July 12th, National Pecan Pie Day
     July 20th, National Ice Cream Soda Day, aka Root Beer Floats
                     (one of our favorites here)

Strawberry Lemonade Crepes

INGREDIENTS

For Lemon Crepes:

  • 2 large eggs
  • ¾ c. whole milk
  • ½ c. water
  • 1 c. flour
  • zest of 1 lemon or 1 tsp. lemon extract
  • 2 tbsp. lemon juice
  • ¼ c. sugar
  • 4 tbsp. melted butter

For Lemon Filling & Strawberries:

  • 1 – 8 oz. container Mascarpone cheese softened
  • 1 – 8 oz. container whipped topping thawed
  • 1/3 c. powdered sugar
  • 1 tsp. fresh lemon zest or 1/2 tsp. lemon extract
  • 1 pint strawberries hulled and sliced

INSTRUCTIONS

For Lemon Crepes:

  1. In a large bowl, combine all crepe batter ingredients and whisk until smooth.
  2. In a large saucepan over medium heat, pour scant 1/3 c. batter, covering the entire bottom of the pan in a thin layer.
  3. Cook for 2-3 minutes, or until the top looks mostly cooked too, even before flipping.  Carefully (it will be thin and delicate) flip the crepe over and cook for about 30 seconds.
  4. Remove crepe from pan and continue making crepes with remaining batter.

For Lemon Filling & Strawberries:

  1. In a small mixing bowl, beat Mascarpone cheese and whipped topping until smooth.
  2. Beat in sugar and lemon zest.

To assemble crepes:

  1. Spread each crepe with a few tablespoons of Lemon Filling, roll, and top with fresh strawberries.  Serve immediately and enjoy!

 

Jill Huling
Dietary Supervisor