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.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sweets for a Saturday

Sunday's Best Party