Sunday, March 23, 2014

Happy Sunday

It's Sunday.
Eat breakfast in bed. On today's menu:

Image via Naturally Ella

  • Filling: 1 cup diced rhubarb, 1 cup blueberries, 2 tablespoons,
  • honey, ½ teaspoon cinnamon | Crepes: ¼ cup whole wheat pastry
  • flour, ⅛ teaspoon salt, 1 egg, ¼ cup + 2 tablespoons milk, 
  • 1 tablespoon butter, melted | Topping: honey, butter, greek
  • yogurt, whipping cream, ice cream

"Preheat oven to 400˚. In a bowl, toss together blueberries,
rhubarb, honey, and cinnamon. Place on parchment and roast until
soft, 15-20 minutes. Remove from oven and lightly mash. Whisk
together flour, salt, eggs, milk, and melted butter until smooth.
Heat 8″ skillet and lightly grease with butter. Place a scant ¼
cup of batter in pan. Tilt the pan so that the batter covers the
entire pan and cook for about 30 seconds. Flip and cook for
another 15 seconds. Place done crepes on a piece of parchment
paper (be sure not to fully stack crepes.) To serve, smear
roasted fruit mixture in crepes and serve with favorite toppings
(these had honey and butter on top!)"

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