Strawberries & Crepes

This year fresh strawberries are positively delicious. If you haven't eaten any yet, what are you waiting for? Go get some now!

Strawberries are one of the fruits you should defintely buy organic. According to some reports, strawberries in California are treated with more than 300 pounds of pesticides an acre. As a comparison, conventional farming currently uses about 25 pounds of pesticides an acre. Strawberries have been found to have the highest level of hormone-affecting pesticides, including benomyl, vinclozolin, and endosulfan. Not surprisingly there tends to be more chemical residue in strawberries than in most fruits and vegetables. Chemicals are even used to enhance the color of strawberries as well as to preserve them. One day "conventionally grown" will be organic, but until then, make sure you are choosing wisely.

My favorite thing to do with strawberries is to slice them, sprinkle them with sugar and to serve them with crepes and plain yogurt. It makes a terrific breakfast.

Here's my recipe for crepes:

Basic Crepes

2 large eggs (or 1/2 cup of egg replacement product)
1 teaspoon sugar
1/2 cup flour
1 pinch salt
1 cup milk (any kind is fine including nonfat)
1 teaspoon oil

Throw all the ingredients into the blender and blend away! The batter only needs to rest 15 minutes or so (to reduce bubbles) then heat a non-stick crepe pan over medium heat and spray lightly with cooking oil. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done.