Here's something nice for a weekend breakfast. Crêpes is also a great accompaniment with seasonal fresh fruits. Aha! I could whip up a sauce with bananas and blueberries to serve with it.Yummy!
Ingredients: (makes about 10)
4 eggs, beaten
2 cups milk
1 cup flour
1 oz. sugar (optional)
1 oz. melted unsalted butter
½ cup blueberries
2 bananas, sliced
1 tsp. chopped fresh mint
3 Tbsp. brown sugar
4 Tbsp. water
1 tsp. cornstarch, mixed with a little water
1. In a large bowl mix eggs, milk, butter, and flour together. Blend to a smooth consistency and without lumps. Cover and set aside in the refrigerator for at least an hour. This will allow the flour to absorb the liquid and air bubbles to collapse, which will give you a nice and smooth crêpe. If the mixture is too thick, add a little more milk if neccessary.
2. In a small saucepan, melt sugar and water over medium heat. Add in fruits and mint and simmer for 5 minutes. Stir in the cornstarch to slightly thicken the sauce. Add more honey if needed.
3. Heat a crepe pan or a non-stick shallow pan with a little butter. Using a small soup ladle, pour batter on to pan to form a thin layer. Cook over medium heat till one side is slightly crisp and turn over to cook the other side. Remove and fold into a triangular shape and keep warm. Repeat the method until all the batter is finished.
4. Serve with blueberries and bananas sauce on top.