I remember the first time I ate crepes. I was at Cape May, New Jersey, and they were lemon sugar crepes. My family spent Summer’s in Cape May, all through my childhood. There is something to this day about crepes, that summons my inner child and makes me feel youthfully carefree, happy, and warm inside.
I left New Jersey in 2001, and sadly have only been back one time since. I have not been back to Cape May, in over twenty years, and I am shocked by pictures I see in the news of the Jersey shore. My memory of my second home was a quaint, beautiful, happy, safe Victorian town. The destruction, and devastation, the loss of lives, family homes, businesses, memories, traditions, fill me with a deep, soulful grief. My heart goes out to the millions of people, up and down the East Coast, who have, and are feeling, and living in the wake of Hurricane Sandy.
This was Georgia’s Birthday weekend breakfast. It was an overcast day, but I did my best to take some pictures, of the crepe making process.
The first crepe is always the crepe to learn with. You learn how to adjust your temperature. You learn when to carefully flip the crepe over. You learn how much berry sauce to add and how to fold the crepe. Most importantly, you will learn that you will need to double the recipe next time you make them.
I usually add enough berry sauce to generously cover the center of the crepe.
I make one fold, and tuck in the berries.
I make the second fold over the first.
I then carefully flip the crepe over.
The finishing touch is the generous spoonful of berry sauce. You can also dust the top with powdered sugar, but my family and I think they are sweet enough. In fact, Marjie and Georgia had three crepes each. Of course, we never remember to double the recipe, so with that said, Dominic and I sneak mouthfuls of crepes, in between making them for our hungry girls.
These crepes are just the basic crepe batter Dominic has been using since the CIA. It is also all over the internet as well as Fanny Farmer Cookbook. Feel free to experiment and make it sweet or savory. I dream about these crepes filled with freshly foraged mushrooms sauteed in butter. I would then stuff them full of Gruyere cheese, and a fresh grating of nutmeg, and bake them until the cheese is melted and becomes one with the mushrooms. Please also try these crepes filled with a sprinkle of sugar and a fresh squeeze of lemon, they are delightful this way.
|Crepes with Berry Sauce|
Tags: blueberries, bourbon vanilla extract, crepes with berry sauce, foraged, fresh squeezed lemon juice, Gruyere cheese, Heavenly Honey Farm, large cage free egg, local honey, organic cane sugar, Organic milk, organic unsalted butter, Raspberries, sea salt, unbleached all purpose flour, wild mushrooms
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