When thinking of what to have for breakfast people often think of the traditional bacon and eggs. Others can’t wait to sink their fork into a hot stack of pancakes covered in syrup. Eating out at a restaurant for breakfast can make any average day seem a little more exciting. If you’re really trying to make it special try having Crêpes for breakfast.
A Crepe is a type of very thin pancake usually made from flour and folded over the center. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, powdered sugar, syrup, whipped cream, custard, nuts and sliced soft fruits. Crepes are often associated with Brittany, a region in the northwest of France, and are considered a classy way to start your day. However, here in North Carolina, Crêpes are not just for breakfast.
If you ever find yourself in the Falls of Neuse region of North Raleigh, take a ride by the European inspired shopping center at Lafayette Village www.lafayettevillageraleigh.com. Among the specialty boutique and fashion shops you will find a wonderful restaurant called Simply Crepes. Breakfast, lunch and dinner are served daily with a wide variety of items to appease any palates. The meals are reasonably priced and the ambiance is perfect for any occasion. The meals are expertly prepared and beautifully presented and the wait staff is second to none. The food is light but filling and the portions are large enough to share or box up for later. This place is especially great if you believe in this balanced diet: Chocolate at the beginning and end!!
Take a look at the menu and prepare to be dazzled:
Here is one of our favorite recipes for quick crepes using Bisquick:
1 cup Original Bisquick® mix
¾ cup milk
1½ cups whipping cream
¼ cup sugar
2 to 3 bananas, sliced
1pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed
1/4cup chopped walnuts
1- In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
2– In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.
Use raspberries, blueberries, blackberries or a combination. All will be delicious in these sweet crepes.
Crepes can be frozen up to 3 months. Pack cool unfilled crepes with waxed paper between. Wrap in foil or place in an airtight plastic freezer bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours.