Red and White – the colours of this Canada day week-end and another stroll to the Farmer’s Market to pick up more deliciously sweet berries…… ripe and red. The morning is calm, sunny and still; just perfect for a celebration breakfast.
I have been making crêpes for so many years now that I can throw all the ingredients into a bowl without following any recipe or even measuring – it’s easy and worth an attempt – so here’s the list of ingredients, just add them to a bowl, one at a time, and eyeball the quantity of wet and dry ingredients in order to make a thin but not too runny batter :
3 organic eggs ( beaten) , milk , melted butter (1 tbsp.), sugar (1 tsp.), splash of Madagascar vanilla essence, pinch of salt and organic flour (added by the spoonful). Use a whisk to blend all the ingredients and let the batter sit in the fridge for an hour. Next, heat up a non-stick frying pan and add a tsp. of butter – pour the batter to cover the bottom of the fry pan, cook crêpe until edges are light brown, flip and cook for a few more seconds.
Fold the crêpes into triangles, spoon on fresh strawberries, pour on real maple syrup (please leave Aunt Jemima at the store) and add a dollop of whipped cream.
© 2012 Ann Ivy Male