Sunday, April 10, 2011

Weekend Breakfast


     Who doesn't love a lazy weekend breakfast?  After a long week sometimes I like to indulge in a decadent weekend breakfast.  This is also a great recipe to use if you have someone special to make breakfast in bed for.  Use this recipe for Mother's Day and mom will be thrilled.  I usually just make it as a nice way to start a relaxing weekend after a busy week at work.  Sometimes it is nice to to do the little indulgent things for yourself, treat yourself to this, and treat the ones you love as well.  You will love it, and so will the kids.


Love From Scratch Strawberry Crepes

Crepe Ingredients:

4 eggs
1 cup flour
1 tbsp sugar
1 tsp vanilla
2 tbsps melted butter
1 ½ cups milk
pinch of salt
½ cup vegetable oil
½ cup sugar

Preparation:

In a large mixing bowl, place eggs, flour, sugar, and vanilla. Using a wire whisk, whip until ingredients are silky smooth. Add butter and milk and continue to blend until batter reaches the consistency of heavy whipping cream. Make sure that all lumps are removed.

It is best to make batter a minimum of 6 hours prior to use and refrigerate.

Place 2 (6-inch) crêpe pans over medium-high heat. Add 2 tbsps of vegetable oil into one pan and swirl to coat the bottom of the pan. Once hot, pour excess oil into the second pan and heat. Place approximately 2 ounces of the batter into the first pan, tilting in a circular motion, until the batter spreads evenly. Cook crêpe until outer edge browns and loosens from the pan. Flip crêpe and cook 1 additional minute.Using a thin spatula, remove crêpe from the pan and sprinkle with sugar. Continue process, using both pans, until all crêpes are done.
Filling Ingredients:

4 pints strawberries, sliced
½ cup sugar
¼ cup orange juice
1 cup heavy whipping cream
½ cup sour cream
¼ cup confectioners’ sugar

Preparation:

Combine strawberries, sugar and orange juice in a large mixing bowl and refrigerate overnight. when ready to serve, place whipping cream and confectioners' sugar in a bowl and whip into firm peaks. Fold in sour cream and blend well. Drain 2 cups of the strawberries then fold into the whipped cream mixture. Spoon a generous serving into the center of each crêpe and roll cigar-style. Place two crêpes in the center of a plate and top with a 2-ounce ladle of the strawberries and juice.

2 comments:

Kim - Liv Life said...

MMM!! You have just posted my daughter's favorite weekend breakfast! We haven't made strawberry crepes in months, but with the local berries looking lovely I will have to surprise her. Love these!!

Chris's Gourmet Fashion said...

Crepes for breakfast is my favorite brunch ... love to add strawberries and cream too! Your crepes look just lovely - great job!