Crepes with Strawberries and Powdered Sugar
Summer is a great time for lighter food fare. Crepes with strawberries, lightly sprinkled with powdered sugar, created a delicious supper earlier this week. Ours were made with cornstarch instead of all-purpose flour to accommodate the need for gluten-free in our family. Delicious!
1/2 cup soy milk
1/2 cup water
1/4 cup olive oil
3 tablespoons agave syrup
1 cup unbleached all-purpose flour**
1/4 teaspoon salt
1/2 teaspoon baking powder
Blend together soy milk, water, olive oil, and agave syrup. Then add flour, salt, and baking powder. Mix well. If desired, cover and chill for two hours. Heat a skillet and prepare by placing soy margarine in the pan and melting it. With a paper towel, wipe off excess margarine. Pour about 1/4 cup batter into the skillet. Swirl, covering the skillet's bottom. Cook until golden on the bottom and dry on top. Flip to the other side and cook briefly. Fold in half and then half again. Remove from pan and place on platter. Arrange in a row as prepared.
When done, cover with:
2 pints strawberries, sliced
stevia to sweeten as desired*
1/4 - 1/2 tsp. orange extract
Arrange beautifully on top of crepes and then sprinkle generously with powdered sugar.
Serve and enjoy!
*I used 3 packets of NuNaturals Stevia and 1/2 dropper filled with NOW Stevia Glycerite.
**To make gluten-free, replace flour with cornstarch. About 1/4 tsp. of xanthan gum may be necessary to assist with binding (or egg replacer for 4 eggs).