Fruit-filled crepes are the berries

Kate Lawson
The Detroit News

My trip to Ohio last weekend to visit friends and family was a true treat. Visiting with my oldest daughter and seeing my grandson in his first track meet clearing the hurdles (almost) and reuniting with old friends made for a great couple of days. But what was almost as wonderful as seeing all their lovely faces was seeing bright green grass, brilliant yellow daffodils and magnolia trees in full glorious bloom.

My hometown is at least two weeks ahead of us here in terms of seasons. While we are the first to see the beautiful red and golden hues of autumn, we also have to wait a bit longer to enjoy that breath of spring. I loved reveling in seeing my friend’s garden and was reassured that, very soon, I would be hosting my own blooming primroses, tulips, daffodils, magnolia and and dogwood. My feeling was that I was getting a twofer — the best of both worlds — a second spring, if you will.

Likewise, fresh asparagus and early strawberries were abundant, while I’m still pinning my hopes on bright juicy berries from California and Florida and suffering disappointment.

So, while I anticipate the appearance of our own Michigan berries, that are so tender, sweet and juicy, I keep myself satisfied with the imports and use them in desserts.

I’ll save the first Michigan berries of the season for my favorite dessert: strawberry shortcake, meanwhile, these strawberry crepes make the waiting deliciously tolerable. If you’re not confident of your crepe-making abilities, there are pre-made crepes available, preferably Crepini, which I found at Johnny Pomedoro’s in Farmington Hills.

Strawberry Crepes

8 ounces strawberries, sliced

1 tablespoon brown sugar, packed

1 cup heavy cream, whipped

1/2 cup flour

1 egg

1/2 tablespoon oil

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/8 teaspoon cinnamon

3/4 cup skim milk

Chocolate drizzle or shavings for garnish (optional)

For the filling: Toss the strawberries and brown sugar in a bowl and set aside.

For the crepes: In a medium bowl, whisk flour, egg, oil, vanilla, baking powder, cinnamon and skim milk.

Heat frying pan over medium heat and spray with cooking spray. Pour 1/3 a cup of the batter in the pan and make sure it evenly covers the bottom.

Cook each side for 30-45 seconds on each side (should not be completely browned) And remove to a plate.

When all crepes are fully cooked, spread 1 or 2 spoonfuls of whipped cream into the middle, and cover with a spoonful of the berry mixture. Then wrap one side of the crepe over the mix and the other side over the first. Cover with whipped cream and more berry mix, drizzle with chocolate or sprinkle with chocolate shavings, if desired. Serves 4.

Per serving (without chocolate drizzle): 345 calories; 26 g fat (14 g saturated fat; 68 percent calories from fat); 24 g carbohydrates; 10 g sugar; 136 mg cholesterol; 114 mg sodium; 6 g protein; 2 g fiber.