I was at the shops the other day, wanting to buy some fresh strawberries to make ice-cream. Yes, home made ice cream! The ice-cream maker was my other evil post-boxing day sales splurge. Anyways, I digress. Strawberries are in season right now and they are so cheap at the shops. I couldn't help myself to a box of strawberries for $6! There was at least.... 6 kilos in there.
So, what did I do with the box of strawberries? There was plenty for ice cream. I made strawberry jam, strawberry sauce, strawberry and white chocolate muffins (that I forgot about, left in the oven for an hour at 200 deg...it was burnt to a crisp!), the kids ate bowls after bowls of strawberries (they had strawberry poo...yuck!). And there's still some left in the fridge. We are all strawberry-ed out!
I declared love at first sight with these crepes, one of Poh's recipes from her book Poh's Kitchen.
I love the texture of the gorgeous folds of thin silky crepe, even more luscious paired with the ice cream and strawberry coulis. Heavenly! I've declared that I love them more than regular pancakes now. The batter is quite thin, not too floury and you only need one small dollop at a time. Makes it all OK to have more than one crepe in the one serving! And the vanilla hit...mmmm. It goes so well with the strawberries.
Crepe batter (makes about 8 crepes)
40g plain flour
2 large free range eggs
190ml whole milk
pinch of salt
1 tbsp vegetable oil
1 tsp natural vanilla extract
butter, softened to grease the pan
1. Pop a non-stick pan on low heat to begin warming.
2. In a medium bowl, combine all ingredients and whisk until silky smooth.
3. Ladle about 1/4 cup of batter into the pan, greased with a little butter, roll it around to cover the surface of the pan. When the edge crisp up and turn a little golden, it is perfect to flip it over to cook on the other side, just for a few seconds.
4. You should end up with crepes that are about 1mm thick and a little translucent.
Fresh Strawberry Ice Cream
(Adapted from Cuisinart website)
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract
2. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.
4. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from taste.com.au
- 3kg strawberries, hulled, halved
- 3kg white sugar
- Juice from 1/2 a lemon
Wash and sterilise jars and lids. Place strawberries in a saucepan and stir through sugar. Leave for 1-2 hours while sugar softens the fruit.
Add juice then cook over medium heat, stirring constantly, until fruit is soft.
Remove 1/3 of fruit. Set aside. Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon. Divide reserved fruit between the jars then fill with jam. Allow to cool,then seal with lids.