“Just stop [stop}, ’cause I really love you
Stop [stop], I’ll be thinking of you
Look in my heart and let love keep us together, whatever.”
– Captain & Tennille
O: Do you want to get up first or shall I?
Me: If I shower first, should I expect a fabulous breakfast?
O: No because I don’t know how to make fabulous…but I’m pretty sure I married her…
Me: (rolling my eyes, grumbling) Ugh!
And that’s how he cons me to making him breakfast. All these years, I should know better by now. Darn!
In the spirit of Valentine’s, here’s a great crêpe recipe from my cousin, Lani. Ricotta cheese replaces flour and milk so it’s gluten-free. I started using this recipe as it is light and delicate both in texture and flavor. Be prepared to lose one or two as this is the case with most crêpe batters. Kinda like ‘battles in love’, eh? Did I really just say that???
This recipe works great for both sweet and savory dishes and I just couldn’t decide what to fill mine with: bananas, Nutella and toasted almonds? peaches and cream? or brie, pears and honey? So many options. Because I like things mini, I cut out two circles from one crêpe and alternated layers with cream cheese and strawberry jam instead. If you’re stuck, Brit + Co has some great filling ideas too.Gluten-Free Crêpes
Makes 6 – 8 crêpes
1/2 cup ricotta cheese
1 – 2 tablespoons sugar (decrease the amount for savory crepes)
2 tablespoons butter, melted
In a blender or food processor, blend all ingredients. Pour into a bowl. Use a ladle to pour some batter into a hot pan and swirl so that the batter is very thin and covers the base of the pan. If you’re lucky, you may own a crêpe pan, but I just use my 8” non-stick pan. Allow to cook 1 – 2 minutes, until the edges begin to curl.
Flip and cook another 1 -2 minutes. Remove from heat and continue until all batter is used. The trick I learned from my father-in-law is to fold each crêpe into quarters and keep them covered until ready to serve. He makes fantastic crêpes too which I always like to fill with blueberry jam and roll.
Trying to keep breakfast interesting is a task on its own…but I enjoy the challenge.
But if being in the kitchen is not your thing, then ordering ‘Za or ‘Sta works too. That’s me trying to make pizza or pasta sound “cool”. I can see eyes rolling already. Okay, at least have chocolate – heart shaped or not. As my Aunt Zuzu says, “No one’s judging”.
xoxo Happy Valentine’s (in advance)! xoxo