Strawberry Crepes

By Jimmie Sexton, Kernersville, NC
First Prize Winner

2 cups fresh North Carolina strawberries, sliced
1-1/2 cups ricotta cheese
1/4 cup granulated sugar
1 tsp. vanilla extract

1 cup flower
1 cup milk
3 eggs
1/4 tsp. salt
2 Tbsp. sugar

Sugared Almonds:
1 cup slivered almonds
1/4 cup maple syrup
2 Tbsp. butter

Whipped cream or CoolWhip
Sliced strawberries

Sugared almonds: place all ingredients in a non-stick frying pan and cook on medium heat until the syrup becomes thick and the bubbles get larger. Place the almond mixture on parchment paper on a cookie sheet and bake in a 200-degree oven for about 45 minutes. Let cool and break into pieces.
Filling: Combine all ingredients and set aside while you make the crepe batter and the crepes.

Crepes: put all ingredients in blender and blend until smooth. Heat an 8-inch, non-stick skillet on medium-high heat. Pour a scant 1/4
cup batter in the pan and rotate the pan to evenly coat bottom.

When you start to see brown around edges, turn over to finish cooking. Stack on a plate, placing a piece
of waxed paper between each completed crepe. Makes about 12 crepes.

To combine: Place a crepe on plate, place about 1/3 cup of strawberry mixture on it, and roll up, leaving ends open. Repeat until you have filled all crepes. Place a spoonful of whipped cream or CoolWhip on top of each crepe and sprinkle with sugared almond slivers. Place a slice of strawberry on top.

Chai Strawberry Bread with Strawberry Mascarpone Spread

Type of Recipe: Breads and Muffins

Difficulty: Easy

List of Ingredients:
2 c. fresh strawberries (rinsed and hulled)
1 T. lemon juice
1 bag spiced chai decaffeinated tea, opened
4 eggs, beaten
1 ½ c. sugar
1 tsp. vanilla extract
1/8 c. plain flour
2 c. chopped fresh strawberries (rinsed & hulled)
1 tsp. lemon zest
3 c. plain flour
1 tsp. baking soda
1 tsp. salt

For the spread:
8 oz. mascarpone, softened
½ c. fresh strawberries, rinsed & hulled ¼ c. sugar
1 T. lemon juice
1 tsp. lemon zest
1/8 t. vanilla


Preheat oven to 350 degrees.
Grease and flour pans. (Can use either 2  8 x 4 or 1  9×5 and 1  8×4 loaf pans)
Puree 2. c fresh strawberries, lemon juice and tea.
Stir together in a large bowl, eggs, sugar, and vanilla extract.
Sprinkle flower over 2. c. chopped fresh strawberries and lemon zest. Set aside.
Pour the pureed strawberry and tea mixture into the large bowl of wet ingredients.
Stir together 3 c. flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the chopped/floured strawberry mixture.
Divide batter between 2 greased and floured loaf pans or bundt pan.
Bake at 350 degrees for 45-60 minutes until toothpick comes out clean. (Will slice easier the next day. Keep on counter overnight.)

To make the spread:
Mix all ingredients in a food processor until well-combined. Store in refrigerator.

Deborah Whitmire, Cary, NC. First place in State Farmers Market Strawberry Recipe Contest, Raleigh NC