|Breakfast Crepes Platter
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.
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.
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.
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.