Friday, June 8, 2012

Lemon Crepes with Blackberry Syrup



Would you believe me if I told you that you could prepare a beautiful, elegant, and delicious breakfast in five minutes?  Okay, maybe not five minutes, I think this actually took me about three.  No kidding.  It’s that fast.  It’s also incredibly delicious.  Having the right products on hand makes all of the difference, which is why I keep lemon curd at all times (there are so many uses for this stuff, it’s worth a blog post alone), as well as a variety of fruit syrups (many of which I make myself -- it is so easy as you will see below), and now will stock Melissa’s crepes.  When I have the time, I do enjoy making my own, but when the work has been done for me and I’m in a hurry, why bother?  This morning I spread about 2 teaspoons of lemon curd onto a crepe. I folded it in half, and then in half again, and placed it onto a plate.  A drizzle of blackberry syrup, a spritz of whipped cream and a few shakes of powdered sugar and breakfast was on the table.

As I sat there marveling at the speed at which I was able to prepare breakfast and ruminating about the various combinations, I started to make a list.

Fillings and toppings -

Lemon curd and ginger syrup
Lemon curd and blueberry syrup
Lime curd and blackberry syrup
Peanut butter and honey
Jelly and melted peanut butter
Sliced bananas and chocolate syrup
Sliced bananas and melted peanut butter
Peanut butter and melted marshmallow fluff
Sautéed apples and maple syrup
Sliced strawberries and maple syrup
Peach jam and raspberry syrup

Let me know the combinations that you come up with. I'm sure your children or grandchildren will have plenty of ideas of their own, and isn't making breakfast fun the way to start healthy habits?

Making fruit (berry) syrup:

1 pint fresh blackberries, blueberries, or raspberries
1/2 cup sugar
2 Tablespoons water

Place the berries, sugar, and water into a medium saucepan. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes. For thicker syrup, boil a bit longer.  If syrup becomes too thick, stir in a teaspoon of water at a time until desired consistency.


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5 comments:

Pat said...

Hi! Patti,
This looks delicious. Thank you for sharing.
Pat

Lori E said...

I think there is nothing like making crepes to make you feel like a fabulous chef!

Mary said...

Pattie~ Your crepes look delicious! I agree, I love lemon curd! I'm hoping my grocery store sells Melissa's crepes, I'll be on the look out!

Angie Ouellette-Tower said...

Fruit Syrup seems to be a theme lately on many blogs - your recipe looks delicious & easy. I'm your newest follower from Stone Gable blog hop. If you get a chance - please checkout my blog:
godsgrowinggarden.blogspot.com
Thanks
Angie

Angie Ouellette-Tower said...

(this is my second time trying to leave this comment - sorry if it is a repeat): Fruit Syrup seems to be a theme lately on many blogs - your recipe looks delicious & easy. I'm your newest follower from Stone Gable blog hop. If you get a chance - please checkout my blog:
godsgrowinggarden.blogspot.com
Thanks
Angie