Finally we have days full of sunshine. Days you want to spend outside and enjoy.

For that reason I'm writing this newsletter on my balcony, thanks to laptops and modern technology.

Because we're still in strawberry season, another recipe with fresh strawberries and how to prolong the season.

Ingredients:

Filling
- powdered sugar
- 1 cup orange juice
- 1/2 vanilla (piece)
- ginger
- 2-3 small pieces cinnamon
- small piece orange zest
- 1/2 cup butter
- 2 cups strawberries
- 1 cup sliced oranges

Dough
- 1 cup flour
- 1/2teaspoon salt
- 3 eggs
- 2 cups milk
- 1/3 cup butter

Directions:

Blend flour, salt, eggs, milk and melted butter in a blender til smooth. Rest for 30 minutes. Then bake 4 crepes in a buttered pan. Keep warm in the oven.

Meanwhile prepare the filling. Caramelize the powdered sugar in a pot til light brown. Pour in the orange juice, vanilla, ginger, cinnamon and orange zest and keep simmering about 10 minutes. Take out the spices, melt in a small piece of cold butter. Afterwards put in quartered strawberries and the orange slices to warm up.

Take the crepes from the oven and serve them with the filling on warm plates.

Serves 4

Ingredients:

- 3 cups strawberries
- lemon juice
- sugar

Directions:

Mash strawberries with a little bit of sugar (according to your taste) and a few drops of lemon juice. Squeeze through a fine colander. This way the stones will be kept away, which keeps the pulp fresher.

The strawberry pulp can be used as dessert sauce i.e. for ice cream.

Strawberry pulp can be easily frozen, and will thus prolong the strawberry season in your household.

For a fruity appetizer pour 2 inches of strawberry pulp into a champagne glass and fill up with prosecco (sparkling wine). It's perfect to start a summer party.

You'll find even more recipes at: http://www.strawberry-recipes.com/

Marion Kummerow
www.strawberry-recipes.com

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