Sometime mid-morning on Monday, after several days of Easter feasting at Grandma's I asked Emily if she still intended to cook supper, and if she did to choose her recipe so I could make sure we had meat thawed and other necessary ingredients on hand. It didn't take long before she announced she wanted to make crepes. I admit I hesitated. We don't have a crepe pan, which my "expert" (if she's had them once, at school, in French class) assured me we didn't need. And, I was informed, she already knew how to make them. Colour me surprised. We've never made crepes. Soon though she presented me with a recipe using tortilla shells which looked easy enough, and tortillas we almost always have around. Still a trip to the store for strawberries (and raspberries, please) was in order.
We spent the rest of the day busy catching up from being away for a few days. I don't know why a weekend away creates so much extra laundry, and Emily had brought home half her wardrobe, stashed in her locker piecemeal since Christmas.
Before she started cooking I arranged breakfast sausages in a baking dish and put them in the oven to bake, so much easier than doing them in a frying pan, and no spattered fat. 325F for about 30 minutes usually does the trick, with a tablespoon or so of water to steam them for the first several minutes. Toward the end uncover them to brown. Incidentally the oven is also the best way to do bacon. Cover a jelly roll, or broiler pan, with parchment (easier clean up) and lay the bacon on the pan. I rarely turn the bacon while it cooks, but you can. By the time your pancakes are done so is the bacon. And the extra pieces can be reheated for other breakfasts or for a lunchtime sandwich.
Anyway, back to the crepes. We hulled and sliced a carton of strawberries, tossing them with 3 or 4 teaspoons of sugar. The raspberries were rinsed and tossed with a little sugar as well. I had also purchased kiwi fruit, but we didn't use these. After indulging I have to add that peach slices would also work very well. I suppose whatever strikes your fancy could be added. More fruit equals less guilt? Works for me.
Emily spread flour tortillas with cream cheese then added berries, folding the tortilla in half, then dipping it in a mixture of beaten egg and milk. The crepes were then placed in a pan with a little bit of hot oil to brown. Emily got distracted cooking the first one, scorching it pretty well, but the others were lovely and golden. We topped them with more berries and maple syrup, and a spoonful of the leftover frozen whipped topping from last weekend's birthday cake. (I knew there was a reason I bought too much!)
These were light and delicious and would be perfect for a leisurely weekend brunch. Emily learned once more the value of paying attention in the kitchen. Unless you have a refined and practised sense of timing you can not read or play games on your tablet while you are cooking. Especially something that only needs a minute or so per side.
Tortilla Crepes
2 tablespoons sugar, divided 1 egg
1 1/2 cups sliced fresh strawberries 2 tablespoons milk
4 large flour tortillas 1 tablespoon oil
1/2 cup softened cream cheese maple syrup
Reserve 2 teaspoons of sugar, toss strawberries with the remainder, set aside.
Spread tortillas with cream cheese, spoon 1/4 cup strawberries onto each and fold in half.
Whisk egg and milk together with reserved sugar in a shallow pan (ie a pie plate)
Heat oil in a large skillet on medium high heat. One at a time dip filled tortillas in egg mixture; cook until lightly browned, about 1 minute a side.
Serve topped with remaining berries and maple syrup.
This made more than the two of us could eat, but Emily said they were still good reheated this morning. I think I might try a bowl of mixed berries, peaches and/or kiwi fruit next time. Why be limited?
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