Strawberries | Bunbury Farmers Market

Crepes with Strawberries & Cream Cheese

Batter:
4 eggs beaten
1 cup plain flour
1 tablespoon melted butter
Approx 250 mls cream
Enough water to make a thin batter
Pinch salt
Teaspoon of butter
Mix eggs, salt and the cream together, add to the flour with enough water to make a smooth thin batter. Add melted butter last and mix thoroughly. Heat a nonstick fry pan with the dob of butter. Ladle batter into the pan and tilt in a circular motion to form a large round thin crepe. The edges will turn up as it cooks, this takes approx 30 seconds to 1 minute Flip and this side will cook very quickly. Remove and repeat till the batter is used.

Cream Cheese Filling:
300 gms cream cheese
Rind and juice of one lemon
Soften the cream cheese and add the finely grated rind of the lemon and juice to your liking, mixing thoroughly

Strawberry Topping:
2 punnets of strawberries washed and quartered
Tiny splash of water
2 tablespoons sugar if needed
Bring the strawberries, sugar and water to the boil and simmer for 5 minutes. Remove and set aside.

Method:
Lay a crepe on the serving plate and spread the mixture of cream cheese in the centre. Roll up the crepe and drizzle with some of the strawberry mix. Garnish with a sprig of mint. Will serve up to 6 adults.

Serves: up to 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Crepes with Maple Cream & Fruit Salad

Batter
4 eggs beaten
1 cup plain flour
1 tablespoon melted butter
Approx 250ml cream
Enough water to make a thin batter
Pinch salt
Teaspoon of cooking oil
Mix eggs, salt and the cream together, add to the flour with enough water to make a smooth thin batter. Add melted butter last and mix thoroughly. Heat a nonstick fry pan with a dash of oil. Ladle batter into the pan and tilt in a circular motion to form a large round thin crepe. The edges will turn up as it cooks, this takes approx 30 seconds to 1 minute Flip and this side will cook very quickly. Remove and repeat till the batter is used.

Cream
600ml carton of whipping cream
2 tablespoons pure maple syrup
Whip the cream till thick and add the maple syrup

Fruit Salad
Fruits of your choice including: watermelon, pineapple, strawberries, cranberries, oranges, kiwi, bananas or any of your favourites. Chop all of these into bite sized pieces and toss together. Add a splash of maple syrup and refrigerate.

Method:
Lay a crepe on the serving plate and place a mixture of fruit salad and cream across the centre. Roll the crepe around this and drizzle with some maple syrup and garnish with a dollop of cream and a sprig of mint.

Serves: 6t

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below:

Strawberry Tart

Filling:
500gm fresh strawberries washed and hulled
1 cup white sugar
3 tablespoons cornflour or arrowroot
¾ cup water
600mls whipping cream

Pastry:
Either frozen sheet shortcrust pastry or your own shortcrust pastry. (2 cups plain flour, 150 g butter, pinch salt, table spoon caster sugar, enough cold water to make a firm dough. Rub softened butter into the flour and salt till it resembles bread crumbs. Add sugar and then cold water, quickly mixing into a ball of smooth dough. Place in fridge to chill. Roll out on a lightly floured surface and use as required.)Grease a deep pie dish and lay in the pastry, trimming around the edge with a sharp knife. Bake the base blind in a moderate oven (bake with a layer of rice laid over a sheet of baking paper on top of the pastry base) This lets the pastry pre cook and gives a crisper base. Remove after approx 10 minutes and discard the rice and paper, and return the shell to the oven for a further 5 minutes.

Tart:
Arrange half strawberries in baked pie shell. Mash remaining berries combine with sugar in a medium saucepan. Place over medium heat and bring to boil gently stirring. In a small bowl whisk together cornflour and water. Gradually stir into boiling mixture. Reduce heat and simmer mixture stirring constantly until thickened and reduced slightly. Approximately 10 minutes. Pour mixture over berries in pastry case. Chill for several hours before serving. Enjoy with fresh cream.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: