breakfast blogger

Crepes. One of my all time favorite breakfast goodies. They have always held a soft spot in my heart. From before I can even remember, crepes have been a special weekend breakfast treat. I can recall a time from before I could even see over the counters, where I would stand on a chair beside my father and help him makes crepes. I don’t know that there has ever was a actual recipe written down on paper somewhere, only a strange built in knowledge of how to make the perfect batter no matter what size the batch. Even now I’m teaching my son the fine art of crepe making, and he just passed the 2 year mark.

Like I said, there is no recipe I use and I don’t use any special pans or tools. All I need is my batter, a large hot frying pan and a little melted butter.

I’ve even gotten so skilled over the years as to be able to turn my crepes without a flipper. And on those days where I feel like showing off, I can even flip them left handed. I’m so good it hurts some days.

The other morning I woke up and decided it was a crepe morning. There is just something in the air on those mornings, an almost inaudible voice calling out for them to be made and who am I to ignore the voices in my head.

In our home, serving crepes with just butter and sugar inside was the standard. It still remains my favorite way to eat them. Sometimes with a little maple syrup over them. This particular morning called for something a little different though. Bananas.

After cooking up a big stack of crepes, I cut up a couple of not quite ripe bananas, the kind where they are still a little green on the ends and have no sugar spots, and threw them in a frying pan with some brown sugar and butter. Once things got all bubbly and gooey, I threw in a good jigger of one of my favorite spirits, Captain Morgan’s Spiced Rum.

I would have flambed it, but I didn’t have the tools needed and it just seemed like more work than I was willing to put forth. I ended up serving them with the banana rum sauce over top, with a little fresh whipped cream and cinnamon.

For me, crepes are a sweet affair, but for my partner, the savoury side was more his style. He had his with some black forest ham, scrambled eggs and cheese inside.

I had a bite and had to admit that they are just as tasty with something savoury as they are with something sweet.

Burp.

This entry was posted on Monday, April 16th, 2007 at 5:27 pm and is filed under Breakfasts, Recipes, Azureus' Recipes, Azureus' Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.