- 1 1⁄2 cup Wild Strawberries (fresh, foraged*)
- 1⁄4 cup Maple Syrup (foraged)
- 1 tablespoon Lemon juice
Cinnamon & Maple Whipped Cream
- 1 cup Heavy Whipping Cream**
- 1 tablespoon Cinnamon
- 2 – 3 tablespoons Maple Syrup (foraged, to taste)
- 1⁄2 cup Milk (1% Shelf-Stable UHT†)
- 3⁄4 cups Water
- 1⁄4 cup Butter, Salted or Oil, Vegetable (plus more for pan)
- 1 cup Flour, All Purpose, Enriched, Bleached
- 1⁄4 teaspoon Salt
- 1 tablespoon Sugar
- Wash and dry strawberries. Slice into quarters or halves depending on preference and the size of the strawberries.
- Add 1 cup of sliced strawberries to a medium saucepan and heat over medium heat. Cook until the strawberries begin to reduce, stirring occasionally.
- Add lemon juice and 1⁄4 cup maple syrup to the saucepan and stir continuously to prevent burning.
- Bring mixture just to a boil, using a spoon or spatula to mash the berries to desired consistency as they heat. Cook for 3-4 minutes, stirring constantly until mixture thickens.
- Remove from heat and cool to room temperature before serving. If making in advance, store in the refrigerator in an airtight container and bring to room temperature before serving.
Cinnamon maple whipped cream
- Place a mixing bowl and whisk in the freezer for 10-20 minutes.
- Remove the mixing bowl and whisk from the freezer and pour the heavy cream into the chilled bowl. Beat the heavy whipping cream with the chilled whisk until the cream starts to thicken and soft peaks begin to form (6-8 minutes). An electric stand or hand-held mixer may also be used.
- Add cinnamon and maple syrup and continue to beat whipped cream for about one more minute until stiff peaks form.
- Keep refrigerated until serving.
- Prep the crêpe batter by combining the milk, water, vegetable oil, flour, salt, and sugar in a bowl and whisk vigorously until the mixture is smooth and bubbles begin to form on the surface of the batter. (A blender or electric hand mixer may also be used for this step, blending for about 30 seconds.)
- Allow batter to rest at room temperature for 30 minutes to 1 hour (or store refrigerated in an airtight container overnight, allowing time to bring to room temperature and whisk before using).
- After the batter has rested, heat a large non-stick frying pan over medium heat. Lightly oil or butter pan before adding 1⁄4 cup of batter at the center of the pan. Immediately tilt/twirl the pan in a circular motion so the batter covers the entire bottom of the pan.
- Cook each crêpe until the underside is golden brown, about 1-2 minutes, then flip. Cook until the other side is golden brown, about 1 minute.
- Set aside cooked crêpe and repeat the process until all the batter has been cooked. Keep warm until serving.
- Place dessert of choice*** on a plate and top with remaining fresh sliced strawberries (if using crêpes, roll or fold around the sliced berries). Drizzle 1-2 tbsp of strawberry coulis onto dessert.
- Serve with a healthy dollop of cinnamon maple whipped cream
* Use Blueberries, Native, Frozen if wild
strawberries are unavailable
**If heavy whipping cream is unavailable, add 1⁄4 cup Milk, Instant, Non-Fat Dry to 1 cup water, then add 2 Tbsp Corn Starch. Heat mixture over medium heat for 2-3 minutes to activate starch, then whip mixture with a whisk or electric beater until stiff peaks form.
***Use any dessert of choice such as pieces of cake (recipe, mix, or store-bought) or brownies
†Any type of milk or milk alternative may be substituted. If using Milk, Instant, Non-Fat Dry, use 2 Tbsp mixed with 1⁄2 cup water