I felt the blackberries being ripe was worthy of a celebratory breakfast. Most people think of crepes as dessert. My family has always enjoyed them for breakfast. (We’re like that)
You have to really love your kids (and yourself) to make crepes for breakfast. It’s a lot of work. (of course, it’s entirely worth it, and why I’m doing this post – to inspire you!)
If you’re smart, you do your prep work the night before – soak your batter, mix the ricotta filling, and prepare your fruit topping. I pulled strawberry topping out of the freezer to thaw and should have picked the blackberries. Instead, we had to pause in the middle of breakfast to pick a fresh bowl…
In the morning, all you have to do is heat your pan, melt a bit of coconut oil, and start frying.
The batter should be very thin. You pour till the pan bottom is half covered, then you tilt the pan to spread the batter all the way to the edges. This is what makes the crepe so nice and thin.
Turn it when it is golden brown, cook on other side, then flip onto a plate to receive its toppings.
In this case, lemony ricotta filling, strawberry sauce, and fresh whipped cream.
It’s fun when you have a couple different fillings…
Just so long as there is plenty of it so it oozes out both ends when you try to fork a bite.
I never reveal how many crepes I eat at a sitting. If you try this recipe, you will know why…
Peeled, diced apples sauted in butter with cinnamon and sucanat
Any type of fresh berry
Any kind of jam or jelly, or preserves
Whipped cream (made fresh with a little vanilla, dash of salt, and a Tbsp. or two of maple syrup)
I absolutely love crepes. I make them whenever I find ricotta cheese on sale. The best crepes I ever had where when I made them with my homemade ricotta. Of course, that adds several more steps to the process, so I haven’t done that in a while.
I have only had crepes at a restaurant once. If you’d like to read of my experience in a 5 star restaurant, enjoy this post from the archives…“If you ever have the opportunity, order the Crepes Suzette”…
This post is part of Pennywise Platter over at The Nourishing Gourmet – check it out!