So we are here: Its Valentine's Weekend...
Now when you research great ideas for a Valentine's Breakfast, more times than not you will see crepes included...And from a girl's perspective crepes are a perfect idea - romantic, delicate, French...
Its definite chick food...
But when you want to make a special Valentine's breakfast for your husband, this may not be appreciated the same way...SO when I was reminded of crepes as an idea I decided to make them two ways:
Crepes with ricotta filling and raspberry sauce
Crepes filled with eggs and bacon and topped with mozzarella
When my husband started eating it he inevitably asked - "Why haven't you made this before?"
Basic Crepe recipe: (adapted from Martha Stewart)
3/4 cup plus 2 tbsp all purpose flour
1/2 cup sugar
1/2 tsp salt
1 1/2 cup whole milk
1/2 tsp vanilla extract
3 Large eggs
6 tbsp butter melted
1 cup fresh ricotta
1 pint size jar raspberry preserves
Juice of 1/2 lemon
1 tbsp Cointreau
1 slice thick cut applewood smoked bacon
1/4 cup shredded mozzarella
Whisk together flour, sugar and salt. Whisk together milk, vanilla and eggs. Gradually add milk mixtrue to flour mixtrue, whisking until smooth. Whisk in melted butter. Strain through a fine sieve, discard lumps. Refrigerate batter for at least 2 hours or overnight.
Put 1 tsp oil in a small fry pan or crepe pan on med heat until just before it starts to smoke. Remove from heat and pour 2 tbsp batter and swirl pan in a circular motion to coat. Cook until edges are golden and flip.
For her crepes: combine Raspberry preserves, lemon juice and Cointreau in a sauce pan and cook until combined into a sauce. Fill crepes with ricotta, fold over and drizzle with glaze
For his crepes: chop and fry up thick applewood smoked bacon. Once crispy add 4 beaten eggs and scramble together. Fill crepes and roll up and sprinkle mozzerella on top.
Happy Valentine's weekend everyone