Strawberry Crepes

Chef Jenn Magrey
Newgate Farms Strawberries

Makes about 15 crepes

1 quart Newgate Farms strawberries, thinly sliced
Pinch of sugar
Dash of balsamic vinegar

1 cup all-purpose flour
½ cup milk
½ cup water
2 eggs
Pinch salt
2 teaspoons sugar
Dash vanilla

Mix the strawberries with a pinch of sugar and a dash of balsamic vinegar. Set aside.

Blend the remaining ingredients together into a batter using an immersion blender or regular blender.

Heat a small non-stick frying pan over medium high heat. Add a very small piece of butter and swirl in the pan to coat.

Add ¼ cup of batter to pan and swirl to coat the bottom of the pan. Cook for 20-30 seconds and flip.
Cook second side another 15-20 seconds and remove. Repeat until all of the crepes are made.

Place a few berries in the center of a crepe. Roll like a cigar and serve with powdered sugar and whipped cream if desired!

Can also be made with softly cooked diced peaches, blueberries, pears and apples too.