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Breakfast for your Valentine


I remember the first year freshdirect.com was operating they offered a somewhat genius valentine's day package.  It was something along the lines of ready-to-cook surf and turf, fixings for chocolate fondue, a bottle of bubbly, and then parbaked croissants and orange juice for breakfast the next morning.  One click, and you look like an exceedingly prepared and thoughtful superstar of a valentine.  Whether you are cooking breakfast for your valentine on February 14th, or February 15th, or indulging in a weekly leisurely sunday brunch with the New York Times spread out around you, this recipe is perfect.

I had many, many sleepovers at my grandparents' house when I was a child.  Most mornings Nana (an amazing and adventurous cook, who ended up being my Maid of Honor) would make one of these magical puffy, eggy, warm breakfast crepes just for me.  I felt so very special.  I've seen them called dutch babies, German pancakes, and Bismarks, but on Nana's recipe card it says Breakfast Crepes, and so Breakfast Crepes it shall remain.



We always have the four ingredients in our house, and often find them in the pantry if we are visiting friends and want to pitch in for a meal.  In addition, the recipe couldn't be simpler to remember:  two-two-half-half.

Each crepe contains two whole eggs, so you are getting a substantial meal, and not all carb fluff.  They are beautiful served with fresh berries and powdered sugar, but also smeared lightly with homemade jam, or my favorite, lightly dusted with granulated sugar and a generous squeeze of lemon juice.

An impressive, delicious, and practically effortless way to start a romantic day.


BREAKFAST CREPE
as told to me by Nana

for one crepe

2 large eggs
2 tablespoons butter, melted
1/2 cup flour
1/2 cup milk

Heat oven to 425 degrees.

Place ingredients in a blender, or whisk by hand, to combine fully. Lightly grease or butter a pie plate. Pour batter into prepared dish and bake for about twenty minutes, until edges are puffed and golden brown. Serve immediately.

Variation:
- For a savory crepe: add 1/4 cup grated gruyere cheese and a small pinch of salt to batter.

- For an apple crepe: Gently saute slices of half of a peeled apple in some butter, sugar and cinnamon, until just soft. Place apples in prepared dish, and pour batter over apples. Bake as described above.



One Response to “Breakfast for your Valentine”

  1. ghduk says:

    Thanks for interesting blog post. You guys are always provide information that it makes it impossible not to want to buy your next product ;I can

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{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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