I woke up Sunday morning gazing out at the backyard. The grass was high enough to create waves  in the wind. I took a large gulp of my remaining lukewarm tea and headed straight for the kitchen. I would need to amply fuel up in order to mow the lawn.

My usual breakfast consists of scrambled egg whites loaded with veggies (a version of them can be found here) and a slice of toast. Eating eggs day in and day out can become hard on a foodie’s psyche. 

For the faithful reader, you will recall that last year my family and I took a trip to London and spent a day in Paris. We took the very first train leaving from London to Paris and arrived at around 8:30 local time which for us meant it was time for a second breakfast. In our culture-shocked, hungry daze we wandered off Champs-Elysees and found a cafe to have breakfast. Two entire pages of the menu listed crepes, sweet and savory. So of course we each ordered what looked good and halfway through the meal started eating off each others’ plates. Oh, man those crepes were de-lish! 

The recipe here is a good basic recipe for crepes. It can be used for sweet or savory crepes since they have a mild sweet flavor. If anything, they taste more buttery than sweet. The creative part comes from what you fill them with. So let’s get started!

For the Crepes…

Ingredients

• 2 cups A.P. Flour
• 1 cup Milk (I used 2%)
• 4 large Eggs
• 1 cup Water
• 4 tbsp Butter (melted)
• 1/2 tsp Salt
• 4 tsp Sugar

Method

In a large mixing bowl, whisk the Flour and Eggs. Slowly add Milk and Water and continue to mix. Next add Salt, Butter, and Sugar. Beat until smooth.

Now this is going to go really fast and will probably not look pretty if it’s your first time. (My first attempts looked ridiculous, but by the fifth/sixth crepe I was getting the hang of things.) Heat a nonstick skillet on med high. When hot, pour 1/4 cup of batter into the pan (trust me, use a ladle). Quickly swirl so that the batter spreads all over and forms a thin circle. (This is, by far, the hardest part.) Cook for 1-2 min. or until the bottom is slightly brown. Using a very flat spatula, flip. Cook for another minute, then done.

For the Berry Compote…

Ingredients

• 3 cups of your choice of Berries (I used Strawberries, Raspberries, and Blackberries)
• Juice of one Orange
• 1 tbsp Sugar
• 1 Cinnamon Stick

Method

Note: If you buy those ginormous strawberries, cut them down to the size of blackberries. They won’t be as soft as the other berries, but at least you’ll have some uniformity.

Put all the ingredients into a medium sized pot and heat to medium. Once it starts to bubble, reduce to med low. Muddle and mash with a wooden spoon and allow to cook for 10-12 min. Remove from heat and let cool before serving.

Putting it all together…

Take a crepe, smear a generous layer of compote over it. Take one edge and fold/roll it into thirds. Spoon some more compote on top. Then dust with powdered sugar.

Enjoy!