There’s a reason why we like to keep things light in the summer, including our breakfast items–the beautiful summer ingredients often stand out on their own. Fresh fruit in the morning and crisp summer vegetables makes planning out what’s for breakfast a breeze. And this summer, we’ve been all about crêpes. Paper thin pancakes with a hint of sweetness, topped with strawberries, blueberries, chocolate sauce or just about anything else you can think of–sounds like heaven to us. Like a pancake, crepes are made by pouring a thin, evenly spread layer of batter onto a hot pan. If you lack the equipment necessary or are intimidated by the homemade method on making crepes, you can simply use ready-made crepes. Our crepes are fresh, ready to use and can be topped or filled with your choice of produce, meat or sauces. Here are a few simple ways to use them.
One of the great things about preparing ready-made crepes is how quick and easy it can be. This recipe calls for a simple homemade sauce made by simmering organic blueberries and organic blue agave syrup together. While fruit sauces are traditionally made with granulated sugar, the agave syrup makes a healthier alternative that’s just as sweet and delicious. The homemade sauce is drizzled generously over the crepes and sprinkled with a heavy dusting of powdered sugar. And if you happen to have extra organic blueberry sauce, you can use it for topping other items such as toast, pancakes or muffins.
To macerate means to soften by soaking in a liquid. Blueberries, raspberries and blackberries are gently soaked in port wine and agave syrup and chilled in the refrigerator. The results? Phenomenal. The berries have had the chance to absorb the flavor of the wine and the sweetness of the syrup. Simply top crepes with berries and add a dollop of whipped cream to finish it off. This is definitely a sophisticated recipe for those who are craving a little elegance at the table. Plus, it’s a great excuse to break out some wine in the morning.
When it comes to crepes, bananas are best enjoyed with warm, sweet and comforting flavors. Cinnamon, nutmeg and butter complements the bananas scrumptiously and are folded together to create a warm, caramelized banana filling. These Hawaiian bananas can be substituted for baby bananas, depending on your preference. For these crepes, we suggest using a caramel dessert sauce, which can also be found as part of our Dessert Sauces.
Closer to dessert than to breakfast, these crepes get the special treatment with cream cheese, lemon juice and a homemade blood orange sauce. If you can get your hands on some blood oranges, try making them into a simple sauce to serve alongside these classic strawberry crepes.
Are you a fan of crepes? What are your favorite fillings and toppings? Which one of these crepes is your favorite?