After spending a week and a half with family at the lake and visiting as many friends in Roanoke as we could, Davis and Mary Fowler were excited to come home and invite two of their neighborhood friends over for a Kid's Choice Dinner.
While on vacation, we watched an episode of my favorite, Giada at Home, so Mary Fowler chose Giada's crepes and Davis chose the Strawberry Peach Soda.
We made the crepes savory with cheese and pepperoni and I highly recommend her recipe! I had heard that crepes can be finicky but these were beautiful and so easy!
Strawberry Peach Soda
- 2 cups water
- 1 cup sugar
- 1 cup (6 ounces) frozen and thawed peaches (preferably with no sugar added) or 2 fresh peaches, peeled and pitted
- 1 cup (6 ounces) frozen (preferably with no sugar added) and thawed or fresh strawberries
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 teaspoon lemon zest (from1/2 large lemon)
- 1 cup sparkling water
In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, 2 to 3 minutes. Set aside to cool for 20 minutes.
In a blender, combine the cooled syrup, peaches, strawberries, lemon juice, and lemon zest. Blend until smooth. Add the sparkling water and pour into an ice-filled pitcher.
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 10 cubes
- 1/2 cup creamy peanut butter, at room temperature
- 1/3 cup strawberry or raspberry jam
- 1/2 cup (2 ounces) fresh blueberries
- Confectioners' sugar, for dusting
In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter.
Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total.
Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients.
Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.