Natural Grocers® Organic Month Recipes

STRAWBERRY FUN FACT Ah, that sweet aroma and delightful taste of strawberries. It’s all thanks to a compound called furaneol, giving them their signature scent, while a blend of sugars, acids, and aromatic compounds create their delectable flavor.

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INGREDIENTS 1⁄2 cup organic heavy whipping cream 1 cup Natural Grocers Brand Organic Frozen Whole Strawberries, thawed 1 (8-ounce) package organic cream cheese 1 teaspoon organic lemon zest 1 teaspoon organic lemon juice 2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup 1⁄2 teaspoon organic vanilla extract 1 cup Natural Grocers Brand Gluten Free Pancake and Waffle Mix, or your favorite gluten-free pancake mix 2 large Natural Grocers Brand Organic Pasture-Raised Eggs 2 tablespoons oil or melted organic unsalted butter 1 cup organic milk of choice Optional garnishes:

Gluten-Free Strawberries and Cream Crepes Treat yourself and your family with these Gluten-Free Strawberry and Cream Crepes. We use our Natural Grocers ® Gluten Free Pancake & Waffle Mix to create simple crepes, then fill them with decadent strawberries and cream. A dollop of filling on the top makes for a beautiful, colorful presentation that everyone will love.

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sliced fresh organic strawberries, Natural Grocers Brand Organic Grade A Dark Maple Syrup, organic powdered sugar, Natural Grocers Brand Bulk Organic Semisweet Chocolate Chips* INSTRUCTIONS 1. Heat the oven to 170°F and place a sheet pan on the top rack. 2. Whip the cream and set aside. 3. Combine the strawberries, cream cheese, lemon zest and juice, maple syrup, and vanilla in a large bowl and using a handheld beater, mix until well blended. If you have a stand mixer, use that. Once blended, fold in the whipped cream 1/3 at a time. 4. In a separate bowl, combine the pancake mix, eggs, oil, milk, and water to create the crepe batter (it will be thin). 5. Heat a lightly oiled 10-inch skillet over medium heat. Add 1/3 cup of crepe batter to the center of the pan then swirl the pan to allow the batter to spread evenly to the edges. Cook until the top is dry and the bottom is lightly browned, approximately 3 minutes, then flip to cook the other side for 1 minute more. Transfer the crepe to the sheet pan in the warm oven. Repeat the process to cook the remaining crepes. 6. To serve, fill each crepe with 2 tablespoons of strawberry cream filling. Roll or fold the crepe and plate (two per plate). Top each with a dollop of filling and if desired, garnish with your choice of fresh sliced strawberries, a drizzle of maple syrup, a sprinkle of powdered sugar, or chocolate chips.

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