Sweet Crepe Filling: Maple Strawberries With Almond and Coconut Creams
A playlist for crepes, part two: the fillings
(continued from Cooking with music, a playlist for crepes)
A shiny aluminum wrapper holds the cooked gluten free quinoa and corn flour crepes inside a warm oven.
7. Body and Soul by Benny Goodman
Pick up two quarts of strawberries packed with juice and color to use for the maple strawberry filling. Sample a few to ensure ripeness and flavor.
Rinse the berries. Heat a skillet over medium heat. Hull and slice the strawberries and put them in the skillet along with maple syrup, coconut oil, and rum. Turn the heat down to a low simmer. Stir and taste as the ruby red plump berries soften in a light syrup.
8. If Dreams Come True by Chick Webb and his Orchestra
Grind raw almonds to a fine powder. Add extracts and soy milk. Process or blend. Add syrups and adjust sweetness to taste.
9. You Made Me Love You by Harry James and His Orchestra
While the strawberries continue to cook, heat the creamed coconut in a small saucepan with hot water and maple syrup. Whisk until thick and smooth. Taste and sweeten to desired consistency.
Hint: A small tasting spoon is useful. Distraction happens quickly when using a large soup spoon to sample the coconut and maple flavors that so easily takeover your palate and senses. Besides, no one wants a naked crepe...
Remove the maple strawberries from the heat and the crepes from the oven. Assemble.
10. Cocktails For Two by Carmen Cavallaro
Fill the bottom third of the crepes with a row of maple strawberries and sweet almond cream. Roll or fold the crepes over the fillings. Serve warm and top them off with a few spoonfuls of coconut cream. For extra flavor, sprinkle the plate with dark chocolate shavings.
Sit down and eat a crepe or two while you watch Stardust Memories again or Annie Hall to end a classic Woody Allen day.