“Bonjour, y’all!” is a popular slogan belonging to Croissants Bistro & Bakery in Myrtle Beach, South Carolina. Croissants pairs two culinary cooking styles: French and Southern. This amalgamation was created through the vision of owner Heidi Vukov who fuses these two traditions seamlessly via her crab beignets, gazpacho with shrimp and fruit-filled crepes.
Her book, Bonjour, Y’all! Heidi’s Fusion Cooking on the South Carolina Coast is a celebration of diversity. The recipes reflect her passion and talent for bringing together her childhood roots and southern hospitality.
She recalls her grandmother making pancakes, and that she had always thought it was strange that they were so thin. It was, in fact, a French crepe. Crepes can be either sweet or savoury. More than the crepe itself, is what’s inside that counts.
Here, you’ll find Heidi Vukov’s recipe for sweet Strawberry Crepes.
Ingredients for the crepes:
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon melted butter
- Pinch of nutmeg
- Pinch kosher salt
- 1 teaspoon vegetable oil
Ingredients for the strawberry filling:
- 3 cups fresh strawberries, divided
- 1 teaspoon granulated sugar
- 8 tablespoons plain yogurt
- Powdered sugar
Directions for the crepes:
Add all ingredients, except vegetable oil, into a blender and blend until smooth
Heat a 9-inch skillet over medium heat. Pour vegetable oil in a nonstick pan. Continue to heat until bubbling.
Pour 2oz of crepe batter into pan. Tilt the pan to cover the bottom
Cook until golden. Turn crepe over in the pan and cook the other side until golden.
Directions for strawberry filling:
Cut 1 ½ cups of strawberries into small pieces. Place them in a bowl and top them with granulated sugar to macerate. Set aside until the sugar becomes like a syrup.
Spread 1 tablespoon of yogurt on each crepe. Cut the remaining strawberries and lay them all over the crepe. Roll up like a cigar.
Top with macerated strawberries and powdered sugar.