It’s All About Strawberries and Cream

Springtime in our part of California only means one thing – lots and lots of street fairs, farmer’s markets and spending time outdoors. The town of Lodi (as in CCR’s stuck in Lodi again) holds a spring and fall street fair. Both are huge and oh so much fun.

You can bet that Hubby and I go twice each year. It’s the way small towns used to be. Lots of friendly people, great local entertainment, plenty to eat or to see. The best part about the May Street Fair is that the smaller, local farmers are selling the most incredible fresh fruits and vegetables, picked just that morning.

Hubby and I always manage to find things to buy, too. I keep adding to my tea cup collection. Thus far I have found 81 individual tea cups I just can’t live without, plus a few complete sets, bringing the total cups in the house to 114. Yeah, try displaying that many cups. One of these days, I’ve got to have a Garden Tea.

Another thing Hubby and I manage to find at these types of fairs are all the Patriotic booths. There are hats and T-shirts and flags and bumper stickers. While I like the messaging of most of the merchandise, some I won’t have – anything that promotes violence or hatred toward anyone or use foul language or offensive images offends my sense of decency. And does little to win people over. This year I bought both a new t-shirt and cap. I wear shirts like this only when I’m with Hubby and only when attending small town events with like minded people. I’m not here to offend anyone. This is my latest: A cap that reads Try That in a Small Town and a T-Shirt that says: I Miss the America I grew Up In.

The cap in not racist – it just means that small town folk have a respect for each other and the law. Sure, crimes are committed, but criminals are also punished. And as for the T-Shirt, I miss the America where families went to church together, attended ball games in the park on a Saturday afternoon and children were taught to say please and thank you, yes ma’am and no sir. There was Scouting and 4-H Clubs and fishin’ in the creek. We had western festivals to show off our lifestock and summer rodeos. I long for a Normal Rockwell Picture Perfect America that welcomes everybody.

Enough about that. We’re here to talk Strawberries and Cream cause that’s what today is all about. Hubby and I got came home from Lodi with the most amazingly sweet, delicious strawberries every. Since I had some crepe batter in the fridge from an earlier recipe share, there was only one thing to do. Yeah, Strawberry and Cream crepes. Oh my!

Strawberries and Cream Orange Zest Crêpes
Orange Zest Crêpes
1 Orange, for juice and zest
2 tablespoons Butter
1 cup Flour
1/2 cup Whole Milk
7 tablespoons Water
2 large Eggs
1/4 teaspoons Salt
Additional Butter as needed for pan

Zest 1-1/2 teaspoons from the orange, set aside until ready to use. Cut orange in half, squeeze 2 teaspoons fresh juice, set aside. Melt butter either in the microwave in a small bowl or in a small pan on top of the stove. Allow butter to cool slightly.

In a large bowl, vigorously whisk the flour, milk, water, eggs and melted butter. Add orange juice, orange zest and salt. Continue to whisk until the batter is completely smooth. Place batter in the refrigerator to rest for at lease 20 minutes before making the Crêpes.

Strawberries and Cream Filling
1 pint Fresh Strawberries
4 oz Cream Cheese, room temperature
2/3 cup Mexican Crème
2-1/2 teaspoons Mexican Vanilla Extract
Orange Blossom Honey as needed
Powdered Sugar

Clean, hull and slice the strawberries. Place in a bowl, covered, and chill in the refrigerator until ready to use.

In a mixing bowl with a hand-held mixer, beat cream cheese with Mexican Crème until smooth and fully incorporated. Whip in the vanilla. Taste, adjust sweetness with honey as desired.

Use a little butter to grease a Crêpe Pan or large skillet. Heat over medium-low heat. Swirl the pan to coat bottom with butter as it melts.

Add about 3 tablespoons of batter to the prepared pan. Swirl until the bottom of the pan is covered with a paper-thin layer of batter. Cook the Crêpe for about a minute, or until the Crêpe is slightly moist on top; golden underneath.

Loosen the edges of the Crêpe, then slide a spatula under it, gently flip. Cook for 1 minutes longer, transfer cooked Crêpe to a plate to keep warm. Repeat the process with remaining batter, lightly butter the ban with a bit of melted butter each time. Set Crêpes aside. Make 8 crepes ready to fill.

Place a crepe on a large plate to assemble. Spread abut 2 heaping tablespoons of the cream cheese mixture over half of the crepe. Layer sliced strawberries on top of the crème. Fold the uncovered half of the crepe over the berries to create a half-circle. Hold one pint of the half-circle, folding the crepe in half again to create a triangle. Repeat for a second crepe, transfer to individual dessert plates.

Continue until the crepes are filled and plated. Top each serving with more crème and sliced strawberries. Dust with powdered sugar just before serving.

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Throw your cares on the Lord, and He will support you.