(vegetarian, partially raw)
I love crêpes and their sweet and savory versatility. This dish is simple, healthy, and of course, delicious, and can be served as a luxurious breakfast or dessert. I like to make my own traditionally prepared crêpes, although there are some natural and decent packaged varieties made without artificial or undesirable ingredients. I have yet to attempt any of the several raw crêpe recipes I have, most of which use young coconut meat.
Produce-wise, one good thing about being in Central Florida is the accessibility to strawberries. They are grown all year round, particularly in nearby Plant City. I found some perfectly ripened, sweet, organic jewels just down the street at Fresh Market along with some handsome, plump, organic blueberries.
I made a thick cream, infused with vanilla bean, from almonds and cashews. I like the balanced, lightly sweet, creamy flavor I get from combining the two. I macerated the berries in a modest amount of good port wine, a squeeze of lemon juice, the scraped vanilla bean, and a small bit of agave for 24 hours.
Before serving, I gently warmed the berries in a saucepan as well as each crêpe in a warm skillet. Then I stuffed them with some cream before folding into triangles, and then spooned over the macerated berries. One more dollop of cream and mint chiffonade garnish and voila! Très magnifique!