Sweets for the Sweet Crepe Recipe

This Recipe Works Well for Dessert Crepes too!

Leftover crepes may be stacked on layers of waxed paper between each crepe and frozen in a zip-locked plastic bag. To reuse, thaw to room temperature and warm with a scant This brushing recipe of butter yields in a 8 non-stick skillet. crepes

Ingredients: 4 1-1/2 1 1/2 1 1/4 1 Extra 1 c. butter Tablespoon canola tsp sugar c. all-purpose for or (omit tsp vanilla cup (omit for tsp for savory melted unbleached cooking sunflower seed dinner 2% savory dinner eggs milk crepes) salt crepes) butter flour crepes oil

Preparation: 1. Using a wire whisk, whisk the eggs, milk, vanilla and melted butter together. Slowly mix in the flour, sugar and salt. Whisk until well-blended, you want to avoid lumps.

2. Covering, and allowing the batter to rest for an hour in the refrigerator, is usually recommended, but I have made crepes with only a 1/2 hour rest and they have been fine. I have also refrigerated the batter overnight and it was also fine. I don't think it matters on way or the other.

3. Just before cooking, stir the batter and add a little more milk if batter is too thick. The batter should have the consistency of thin cream. 4. Heat your non-stick pan to medium heat and melt about a teaspoon of butter and a teaspoon of oil in the crepe pan. The oil prevents the batter from sticking and the butter from burning, while the butter gives the crepe it's flavor. Brush the butter and oil around the pan with a pastry brush, or swirl the pan around so the entire surface is coated.

5. Pour a scant 1/4 cup of batter into the center of the heated pan. I use a small ladle for this purpose for an exact measurement every time and less of a mess to clean up.

The batter should be thin enough to spread quickly. You can help it spread evenly over the entire pan bottom by immediately tilting the pan gently and swirling it. If the batter still appears to be too thick, thin the batter for the next crepe with a little more milk. Remember, this first crepe is the "test" crepe that usually gets thrown out.

6. Right away, as the edges of the crepe begin to dry and loosen away from the pan, and the bottom is lightly browned, using a wide spatula, or your fingers, gently loosen the crepe from the pan and flip the crepe over, being careful not to tear it. Cook for about 30 seconds and remove to a plate or piece of parchment paper.

7. Spoon the Lemon Curd filling into the center of the crepe; roll and fold the filled crepe like you would a burrito, or just gentley fold over in half, then fold in half again into a quarter fold.

8. If berries are available they may be used to top the crepes. Garnish with a dollop of sweetened yogurt or sweetened whipped cream

Variations for Breakfast: Drizzled with honey; spread with chocolate-hazelnut butter; filled with fruit preserves, or marmalade; filled with fresh fruit and topped with sweetened yogurt or whipped cream.

Variations for Dessert: You can add flavorings to the crepe batter with any natural flavorings such as almond, orange, or rum; any liquors such as brandy, amaretto, or grand marnier, instead of, or in addition to the vanilla.

Note: Frozen berries can always be substituted for fresh when berries are out of season. When this impressive breakfast dish first comes out of the oven, it will be poofed up high and then settles down leaving a beautiful eggy shell, so don't be alarmed. The shell can be served plain with a dusting of nutmeg and powdered sugar or it can be filled with your

favorite fruit topping. THE DUTCH BABY Makes 3 to 6 servings. Some people use a paella pan, but I use a big well seasoned cast iron skillet. Whatever pan you have to use it must not be more than 3 inches deep. Once you decide on a pan, measure its total volume by pouring in quarts of water. When you determine the pan's volume, select the recipe portions you need from the chart below. Pan Size -- Butter -- Eggs -- Milk & Flour 2-3 qt. ----- 1/4 cup---- 3 -----3/4 cup each 3-4 qt. ----- 1/3 cup---- 4 ----- 1 cup each 4-4-qt.--- 1/2 cup --- 5 -----1-1/4 cup each 4-5 qt --- 1/2 cup --- 6 ----- 1- cup each You will also need a nutmeg and a nutmeg grater for a fresh grating (so much better than buying already ground and so much more economical) and powdered sugar. Directions: 1. Place butter in pan and set in a 425 degree oven. While the heat is building in the oven and melting the butter, mix batter quickly. 2. Put eggs in a blender or food processor and whirl on high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds. Alternatively, in a bowl, beat eggs until blended; gradually beat in milk, then flour. 3. Remove the hot pan with the melted butter from the oven and pour in batter. 4. Return pan into the oven and bake 20-25 minutes, depending on pan size, until pancake is puffy and well browned, 5. Dust the pancake with a fresh grating of nutmeg. 6. Cut into wedges and serve at once with any of the following options. Options: Powdered Sugar Classic: Have a shaker or bowl of powdered sugar and thick wedges of lemon at the table. Sprinkle on hot pancake, then squeeze on lemon juice. Fresh Fruit: Use sliced strawberries or peaches, sweetened to taste; or any fruits in season, cut and sweetened. Hot Fruit: Sauted apples, pears, or bananas make a good fruit topping.

Offer with sweetened or plain yogurt; or sweetened or plain sour cream. with any of the fruit toppings. Syrups: Pour warm or cold honey, maple syrup, fruit syrup or liqueur syrups over hot pancake.

Heart Shaped Cinnamon-Raisin Whole-Wheat Waffles

This waffle recipe makes about six, 6-in heart shaped waffles. This can vary depending on the size of the heart-shaped waffle iron. Mine is rather small. Any left over waffles may be frozen between waxed paper and sealed in a zip-lock plastic bag. To reheat, just pop them in the toaster.

Ingredients: 1/4 4 1 2/3 c. c. Tablespoons unbleached c. plump, (1/2 white stick) all whole-wheat moist unsalted purpose raisins butter flour flour

One of my favorite Valentine's Day traditions is breakfast in bed. Admittedly, it hasn't be a regular tradition since my daughter was born, but we still try to do it when I can. We've become somewhat accustomed to bedtime breakfasts and developed a few favorite things. Here are the dishes I swear are PERFECT for breakfast in bed. Make them in the morning, load up a tray with tons of food and a flower and head upstairs for a wonderfully romantic breakfast! 1. Nutella Stuffed Strawberry French Toast There is nothing better than adding Nutella to an already gorgeous french toast

breakfast. Who wouldn't love to wake up to this?! Ingredients: sliced bread Nutella 2 eggs 1/2 cup milk, half and half or cream 1/4 teaspoon vanilla 1 tablespoon agave or honey olive oil or butter for cooking fresh strawberries for garnish For syrup: 1 cup fresh or frozen strawberries 1/4 cup maple syrup, I used grade B Related: 10 pink treats to enjoy this Valentine's Day Directions: 1. Preheat a large skillet over medium heat. Combine eggs, milk, vanilla and agave or honey in a large bowl. Whisk well. Spread Nutella on bread and make a sandwich. Dip in egg mixture and coat completely on both sides. 2. Drizzle olive oil or melt butter in skillet. Brown French toast on each side. 3. Combine strawberries and maple syrup in a microwave safe bowl for cooking in the microwave or in a small saucepan to cook on the stove. Heat through until strawberries are mushy. 4. Serve warm strawberry maple syrup over French toast with a few fresh strawberries.

Nutella Stuffed Muffins

2. Nutella Stuffed Muffins These gorgeous stuffed Nutella muffins are totally fabulous and fun for a romantic breakfast in bed. Make Nutella stuffed muffins

Strawberry Mint French Toast

3. Strawberry Mint French Toast A gorgeous mint-strawberry sauce is the perfect sweet topping for crunchy, chewy Valentine's French toast. Make strawberry mint French toast Related: 12 adorable cookies to bake on February 14th

Baked Heart Donuts

4. Baked Heart Donuts These adorable donuts are baked, not fried, meaning it is easier to eat two without feeling guilty. Be careful not to get too many crumbs in the sheets! Make baked heart donuts

Strawberry Shortcake Heart Waffles

5. Strawberry Shortcake Heart Waffles How about layering waffles with fresh strawberries and whipped cream to make a delicious breakfast treat modeled after the popular dessert?! Make strawberry shortcake heart waffles Related: 13 healthy, heart-shaped Valentine's Day surprises for kids

Homemade Strawberry Pop Tarts

6. Homemade Strawberry Pop Tarts These adorable breakfast treats are fun to make with kids, and the adults will love them too! Make strawberry Pop Tarts