Apricot and Lemon Verbena Recipe for Farm BoxSF

Recently we met the great people Farm BoxSF and got a chance to participate in their weekly Farm Box. We were excited to get cooking with great produce from many different local farms such as Frog Hallow, and Heirloom Organics Gardens. The biggest challenge was figuring out how to capture the powerful lemon, and earthy flavors of the lemon verbena from Eatwell Farms. We decided it would pair best with the sweet and tartness of the apricots and combined them in a new crepe recipe below. 

Sweet Crepes with Apricot and Lemon Verbena Sauce 

This is a kid-friendly recipe that the whole family can prepare together. It features a variety of skill levels, including use of a knife and the stove. Please work together to make sure everyone is safe and having fun. We suggest reviewing the recipe with your children prior to cooking, and smelling and tasting each ingredient (especially the lemon verbena) as you use it.

Prep Time: 1 hour
Cook Time: 20 minutes
Serves: 4 to 6
By: Amy Nghe and Elianna Friedman

Ingredients: 

For Crepes:
1 cup whole wheat flour
2 large eggs
1 cup whole milk
½ cup water
1 teaspoon salt
3 tablespoons butter, melted
Plus additional butter for pan

For Sauce:
4 apricots, rough chopped, pits removed (or other stone fruit)
15 lemon verbena leaves, chopped
2 tablespoons sugar
½ cup almond butter (optional)

Directions:
In a blender, combine flour, eggs, milk, water, salt, and butter and mix for 10-20 seconds until smooth. Pour mixture into a measuring cup, cover with plastic wrap and let rest in the refrigerator for at least 1 hour.

Put chopped apricots, lemon verbena and the sugar in a small sauce pan over low heat. Cook for 20-30 minutes, stirring occasionally to prevent burning.

Heat a small, non-stick pan. Add butter to coat. Pour 3 tablespoons of the crepe batter into the center of the pan and swirl quickly to spread evenly. Cook for 30 seconds, then flip and cook for 10 seconds on the other side. Transfer to a plate or cutting board to cool. Continue until all batter is used. 

To plate, place crepe on plate and fill with some apricot filling. Add almond butter if desired. Enjoy as dessert or afternoon snack!

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TEST:

After spending 4 long days in Los Angeles, eating constantly of course, I am so happy to be back in beautiful Northern California. One forgets how lush, green and alive the Bay Area can seem and I am so proud to live in a city that boasts so many parks, gardens and green spaces. I can't wait to get my hands back into the dirt!

bayleafkitchen #bayleafhome