May we have Strawberries?
Strawberries and summer have gone together for as long as I can remember. Many an evening when I was younger, was spent lying on the grass and rummaging through my mothers flower garden trying to find any strawberries that had not already been consumed by the neighborhood kids. The distinct shape and color of this delicious berry has spread their roots in the hearts of the world and has become so popular that the entire month of May is Strawberry month! The strawberry is the 2nd most popular fruit behind apples and is also the co-star of some of the most amazing partnerships in food history; strawberry-kiwi, straw-banana, and I wouldn’t be surprised if the original pb&j was made with strawberry jelly.
Strawberries do more than just taste amazing, they are also a great source of nutrition and are always willing to give your body a high five of healthiness. Famous for their vitamin C punch, strawberries also have a few other health winning cards up their sleeves. The dimpled delight is also a source of fiber, manganese, potassium, and folate.
Now that we are all more in love with the strawberry, let’s use them to make something delicious.
Add ingredients to FourSide jar in order listed. Secure lid and press “Batter.” Allow batter to rest for up to 1 hour in refrigerator.
Heat skillet or crêpe pan over medium heat, and lightly coat with oil or cooking spray. For each crêpe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in thin layer. Cook for 1 minute or until top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds or until done.
Repeat with remaining batter. Stack completed crêpes on plate, placing wax paper between each crêpe to prevent sticking.
Fill your crêpes with strawberries, whipped cream, nutella, powdered sugar, or whatever else suits your fancy. They’re great for dessert or breakfast.
Add strawberries, yogurt, ⅔ cup milk, orange juice, and 4 tablespoons agave nectar to WildSide jar. Secure lid and select “Batter.” Pour 1 cup soup into each of 6 bowls.
Add ⅓ cup milk, 2 tablespoons agave nectar, lemon juice, and raspberries to jar. Secure lid and select “Batter.” Drizzle ¼ cup raspberry mixture over soup.