It was the beginning of our Saturday morning tradition. It all started when my charming boyfriend offered to make “pancakes” for me one morning. He is an amazing chef and perhaps the only person other than my mother I allow to cook for me. I didn’t want to refuse his offer, but part of me cringed.
I cringed because I love to eat healthy and the pancakes I grew up on most definitely were not healthy. They were thick, buttery and smothered with Aunt Jemima. That was not necessarily how I wanted to start my morning. However, I did not want to rain on his parade, so I smiled and prepared for a heavy meal and figured I’d work out later.
Now, I am not going to claim that this meal is healthy, but it is a HUGE upgrade from the typical american breakfast. I now consider it my cheat weekend meal. Once the meal was ready, I realized that what I pictured in my mind was not what I have been presented with. My boyfriend is from New Zealand and I realized what he knew as a pancake was what I recognized as a crepe.
The crepes were light and delicious!! Paired with a strong cup of coffee and 1 slice of savory bacon and I was in food heaven. Did I mention we were listening to Frank Sinatra on Pandora? It was a magical breakfast and I can’t wait for many more Saturdays to come!
- 1 Cup Flour
- 3 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
- I Teaspoon Cinnamon
- Add Milk until thin ingredients thin (almond, coconut or regular)
- Unsalted Butter or Coconut Oil
- Fresh Fruit (we used blackberries, lemon and banana)
- 1 Lemon
- Chocolate Chips (fill coffee cup 1/4 full with chips and 1/4 full with milk) Microwave or heat on stove until creamy.
- Agave Nectar Syrup or High Quality Maple Syrup
- Freshly chopped basil (ours is from our garden)
- Fruit Greek Yogurt (we like passionfruit or coconut)
- Delicious thick sliced bacon
- Whisk dry and wet ingredients until smooth.
- Butter or oil a medium to large saucepan just enough so that ingredients do not stick.
- Pour a heaping spoonful of mixture onto pan and twirl in a circular motion to stretch thin into a crepe.
- Cook on medium heat for approximately 3 minutes on each side until crepes are golden.
- For Blackberry-Lemon Crepes-squeeze a lemon wedge on entire crepe. Next, smooth a dollop of greek yogurt onto crepe. Then, sprinkle a little sugar on top (optional) and place sliced blackberries on the edge of your crepe. Top with fresh chopped basil and roll it up like a tortilla! Lastly drizzle the top with syrup and enjoy. 🙂
- For Chocolate-Banana Crepes- place sliced bananas along the edge of your crepe you want to roll. Top with the decadent chocolate sauce. Roll up like a tortilla and drizzle with syrup and enjoy. 🙂