Crepes! Also known as the stuff my Parisian dreams are made of. Without fail, every time my husband and I hop the pond, I manage to indulge in at least one fruit-filled crepe a day. And with good reason, they are light, fluffy, and perfect for both breakfast and snacks, like these strawberry almond crepes and chocolate sauce!
For a simple, May-inspired filling, I’m using fresh strawberries, homemade chocolate sauce and toasted almonds. I love the combination of fresh strawberries and almonds so much that I added in a little almond meal to the crepe batter. If you can’t find almond meal, feel free to substitute with additional flour; however, make sure to add the toasted almonds on top! They provide the perfect crunch that pairs perfectly with juicy strawberries and light-as-air crepes…
photos and recipe by Nanette of Cultural Chromatics
I recently went to my friend’s city apartment and discovered that he was hiding a glorious, secret garden in his backyard! Not only did he have lemons, apples, rosemary and even sorrel, he had the ripest, juiciest, sweetest strawberries that were just waiting to be picked. He kindly let me “harvest” them and I proudly went home with my fresh, organic strawberries.
Of course, I knew I had to make something as beautiful as the strawberries were, so out came these refreshing strawberry coconut popsicles. I love them because they’re so beautiful, easy to make, and gluten free!
photos and recipe contributed by Nanette of Cultural Chromatics
Guys, I think I’m onto something. And that something is top off everything with chocolate. Last time I shared frozen chocolate chip cookie dough sundaes smothered in chocolate shell, and this time I did it again. Today I’m sharing a sandwich-y spin on a classic combo– strawberries & cream.
These mini croissantwiches are creamy yet sharpened with a sweet tang from a hint of balsamic in the strawberries. The petite size is perfect for any upcoming celebration, especially considering wedding season is here! These would be perfect for showers or girly brunch…
Happy March everyone! We finally got some rain on our parched lands here in California, and in just a blink of an eye, it’s almost St. Patrick’s Day. How are you celebrating this year?
In the spirit of the holiday, I was inspired to create a dish that reminded me of the beginning of spring. Nothing like seeing the unearthed green after a long, cold winter. Which brought me to this Strawberry Basil Galette– it’s bursting with spring flavors and splashed with green.
- 1.5 cup strawberries, sliced
- 1 frozen pie crust
- 2 tbsp chopped fresh basil
- 2 tbsp all purpose flour
- 1.5 tbsp sugar
- 1 tbsp fresh lime juice
- 1 egg
Start off by preheating the oven to 350 degrees F. Toss the strawberries, basil, flour, sugar, and lime juice together. Spray a large piece of parchment paper with cooking oil, then roll out the pie crust so it lays flat on the parchment paper.
Assemble the strawberries in a single layer, leaving a 1 inch border around the edges. Then, fold in the edges, pinching it in to keep the folds together. Beat the egg with an equal amount of water, then brush it over the edges of the galette. Bake for 30-35 minutes, until the edges are brown.
Enjoy! xx, Nanette