Something different for breakfast.

I always thought that crepes would be the hardest thing to make. That is why I have never tried making it before...until I saw this recipe on Emerile Lagasse's show. we had some great crepes a few weeks ago at a French breakfast place in Hawthorne and they were simply delicious! Tiff liked it so much that I thought I would try and please my child by making it in my kitchen.

To my surprise, it was hardly difficult. One just needed the patience and the ingredients on hand, not to forget the right tools. A very wise 12-year old girl, Natasha Ng, once told me that a cast-iron skillet is the way to cook and I have not looked back since! I cooked everything on the Sunday morning so it took me two hours to put breakfast on the table. you can make the berry sauce a few days ahead and the batter the night before as the latter needs to be chilled before placing out on the counter to reach room temperature to cook.


Sweet Crepes:

1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups whole milk ( I used 2 % which works fine )
Pinch of salt
1/2 teaspoon sugar
1/2 teaspoon vanilla extract
4 tablespoons melted unsalted butter

Whisk together the flour, eggs, milk, salt, sugar, vanilla and 3 tablespoons of the butter to form a smooth thin batter. Refrigerate for at least 1 hour before processing.


Heat a heavy 6-inch skillet or crepe-pan over high heat. When hot, briush with a light coating of the remaining butter ( I brushed the skillet once and only once and it needed no further brushing ).
Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1-2 minutes. Using two spatulas, carefully turn the crepe and cook on the second side just until the bottom colours slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed or parchment paper to keep warm. Repeat with remaining batter.


Fruit Sauce:
1/4 cup your favourite sweet fruit liquer ( I used Cointreau )
2 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
1/2 cup sugar
4-5 cups assorted summer fruits ( I used frozen Blackberries and raspberries which I thawed first )
1 tablespoon plus 1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup creme fraiche
some powdered sugar ( I placed my powdered sugar in a flour sifter over a small plate so that the sugar will stay in the plate in between use).

In a bowl ,combine 2 tablespoons of fruit liquer , cornstarch and water and stir until well-blended. In a 4-quart sauce pan, add the butter, sugar and cornstarch mixture and heat over medium-high until hot, about 1 minute.
Add 3 cups of the summer fruits and bring mixture to a simmer. Cook for another 3-5 minutes, or until thickened.
Remove from heat, add 1 teaspoon of vanilla extract and the almond extract. Stir to combine and set aside.

Putting it altogether:
You can eat your crepes every which way you like.
I spread creme fraiche on my crepe and then rolled it up, topped it with the summer fruit medley and finished off with the sifted powdered sugar.
Or you can spread the creme fraiche on the crepe, laden the summer fruit over it then the sugar and eat it like that,too. Goes down well with a good cuppa joe!