I was barely on the cusp of broadening my gastronomical experiences and almost always ordered a standard American breakfast anywhere we went. We went to that restaurant two mornings in a row and the first morning my hubby got breakfast crepes with yogurt and the second morning I got breakfast crepes with cream cheese. His were the best and every so often I recreate them for us for a special breakfast.
It's Sunday morning and he's home for a 4 day week-end at the coast so I decided, on the spur of the moment, to grab the strawberries and yogurt from the fridge and surprise him with some breakfast crepes.
STRAWBERRY BREAKFAST CREPES
Adapted from the 1979 Better Homes and Gardens All-Time Favorite Recipes
and that unknown restaurant in Silver City, New Mexico
(The original recipe is double this size - I halved it - and the half recipe is below)
1/2 cup unbleached all purpose flour
3/4 cup milk (I used 2%)
1 large egg
1 tablespoon white granulated sugar
1/2 tablespoon vegetable oil
pinch Kosher salt
Prepare this first so the batter can rest.
In mixing bowl, blend all of the ingredients until very smooth and you see all the lumps have disappeared.
Allow batter to rest while you prepare everything else. When ready to cook - you need your complete attention on the crepes - they go fast.
Heat a lightly greased omelet pan or small frying pan (or a crepe pan if you have it) over a medium high heat. Remove pan from heat and ladle in about 2 tablespoons of batter. Swirl pan until batter covers the bottom of the pan and just slightly up the side (really, just slightly). Return pan to fire and allow to lightly brown. You will see the batter dry up on top.
I use a heat proof rubber spatula to lightly release the edge and carefully pick it up with my finger tips and flip it to the other side....just takes a few seconds to get a bit of color on the other side.
Invert pan over paper toweling and continue making more.
This half recipe made about 7 crepes. I threw the first one away (I always throw the first one away - it's like a pancake - the first is never good).
1 cup unflavored natural yogurt
2 tablespoons honey
1/2 teaspoon ground cinnamon
Stir together and allow to sit while you prep the strawberries.
Slice about 3/4 pound of fresh strawberries that have been washed and dried and hulled. Hold out a couple of nice ones to fan across the top of the dish. If your strawberries are not very sweet, sprinkle with a teaspoon of granulated sugar and toss. Allow to sit while you prepare the crepes.
PUT IT ALL TOGETHER:
Set up a station with crepes, yogurt with a spoon, and strawberries and plates.
Place a crepe on the plate and spoon a good dollop of yogurt down the center.
Pile on some strawberries and spoon another dollop of yogurt on top of the strawberries.
Pull one side of the crepe up over the strawberries and then pull the other side up over the crepe - and roll it over so the seam is on the bottom. As you roll it - move it to the edge of the plate.
I generally plate 2 or 3 depending on who is eating them (I eat two - my husband eats 3 or 4!). After all are rolled and placed, drizzle more yogurt over the all the crepes, place a pretty fanned strawberry in the center and sprinkle the whole thing lightly with powdered sugar.
Viola! It's easy but it has a certain wow factor. I served with bacon cooked in the oven so it stayed nice and flat. A hot cup of good coffee - oo la la! We were both so happy - instant memories of a great vacation and a very happy husband.
Bon Appetit, Y'all!!!
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