Once again I find myself apologizing that it has been far too long since my last post. I miss not just the food thoughts and pictures, but the writing, the outlet of expression that is mine alone. Reading dear Jenna’s post today about needing to write made me remember how much I need it, too. (For Jenna as well, my heart goes out to you and my thoughts are prayers are with you and your family).  

It seems as though spring is finally, finally here, renewing me with excitement over fresh produce that does not include potatoes or turnips or winter squash, but asparagus, berries, and other vibrantly colorful vegetation. And I want it all!!!! The riches of the first Spring harvests make me wonder how you could want to eat anything but fresh fruits and vegetables. I suppose I did make an exception for breakfast, though I stuck with the trend of light, fresh-tasting  and heavenly. Did it satisfy? Just look at the picture below.

dsc014212 Blueberry Cheesecake Crepes
Based on  Spring 2009 Compliments magazine
serves 4 2

Crepe batter:
3/4 cup all-purpose flour
1 cup milk
1 egg
1/2 T sugar

 In a medium bowl, whisk flour and milk until smooth. Add egg and milk and whisk again until smooth. Let stand while preparing filling. (Can do this part the night before and let the batter rest in the fridge overnight).

For the filling:
1 cup blueberries
2 T pure maple syrup
Cream cheese and additional maple syrup

In a small saucepan over medium heat, warm the blueberries with the maple syrup. Bring to a boil and reduce until mixture is thick.

For the crepes:
Heat a 10-inch nonstick skillet over medium-low heat. Brush pan with a thin layer of melted buter or oil. Pour enough batter into pan to barely coat; swirl it around to evenly cover the bottom of the pan.

Cook until the edges start to curl up, about one minute. Use a spatula to gently flip crepe and cook on other side until lightly golden.

Turn out crepe onto a plate. Put a small pat of cream cheese in one quadrant, top with a small amount of maple syrup. Fold crepe in half and then in half again to get a small triangle. repeat with remaining batter. Top with the blueberry maple sauce and additional maple syrup or whipped cream, if desired. Strong coffee on the side optional, but highly recommended.


2 Responses to “Awakening”

  1. kat Says:

    oh my goodness – these look divine…i will have to make – yum!

  2. jaime Says:

    thanks so much for the comment 🙂 those crepes look incredible!! i definitely need to try one of your recipes! xoxo j

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: