Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Breakfast Crepes Platter Print Email

These can be made in advance, or share the fun prepare them al fresco on a butane stove outdoors – serve with whipped cream, strawberry coulis, Glacéed Blueberries and grated chocolate.

2 eggs
1 1/2 cups milk
1 TBS canola oil
1-2 tsp. sugar
1/4 tsp. salt
1 cup flour

In a large mixing bowl, beat eggs well with a whisk. Whisk in milk remaining ingredients briskly to make a smooth, thin batter.

Spoon just enough of the batter onto a hot, tipped, crepe or omelet pan, swirling around the pan quickly to coat. (Adjust batter with more milk or flour if too thin or thick.) Cook 20-30 seconds on the first side to brown lightly. Lift the edge of a crepe with a fork and flip over, cooking an additional 15-20 seconds on the second side.

Arrange a serving platter with crepes, whipped cream, grated chocolate, Glacéed Blueberries and Strawberry Coulis – recipes follow.

Strawberry Coulis

3 pints strawberries
squeeze of lemon
maple syrup or honey to taste
1 TBS butter, melted

Clean strawberries and puree in blender or food processor. Transfer to a sauce pan to warm. Add lemon juice and maple syrup judiciously, tasting for a balance of acidity and sweetness. Stir in melted butter and serve.

Glaceed Blueberries

1/2 cup red-currant jelly
1 1/2 TBS creme de cassis
2 cups fresh blueberries, washed and drained

Heat jelly in a small saucepan over medium-low heat until liquefied. Stir in creme de cassis. Gently toss with berries in a large bowl. Refrigerate until ready to use. Makes 2 cups.
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