A Sunday Kind of Breakfast

I love having a fancier breakfast on the weekends.  But, sometimes I can do without the spatter of bacon, and cooked on eggs.  Especially when we have an Open House later in the day.  This morning I made some crepes, so easy and so delicious.  Also, they make little to no mess!

Crepes with Blueberry Compote and Fresh Whipped Cream


Crepes
4 eggs
1 cup milk
1 tsp sugar
1 tsp salt
1 cup flour

Whisk together the eggs and milk, add sugar and salt and flour.  Whisk until smooth.  Set batter aside for 30 minutes.  Using a non-stick skillet on med-high heat, pour a few tablespoons of batter in the middle.  Pick up the pan and rock it around to spread the batter very thin.  Once the edges get golden, flip your crepe over and cook for another minute.  Transfer to a warm pie plate as you do this over and over until all of your batter has been used.

Blueberry Compote
1 shell of fresh blueberries
1 tbsp unsalted butter
1 1/2 tsp brown sugar
1/2 tsp cinnamon

In a skilled on medium heat, melt the butter until it gets a little frothy, stir in the brown sugar, add in the whole shell of blueberries.  Simmer them while you are cooking your crepes so that the blueberries release their juices, get squishy, and smell good.  Sprinkle on the cinnamon and mix in.

Whipped Cream
1 small carton whipping cream
1 tbsp vanilla syrup (the kind you put in a latte)

Pour the whipping cream into a mixing bowl (or you can use a stand mixer if you have one).  Whisk until cream thickens up, add the vanilla syrup and continue whisking until it has the desired consistency. A good trick is to cool your bowl and whisk in the fridge before you begin.  If everything is really cold it makes it easier.

I like to lay out the crepes, scoop some compote into the middle, roll them up and put a little bit more blueberry compote on top and dollop of whipped cream.

If you get too full, Alabama can help.

Happy Sunday!