Sunday, February 1, 2009

Crepe Plater

Tropical Fruit Crepes with Peanut Lime Coconut Sauce

When I am preparing them for or with a guest my breakfasts get much more interesting. Actually, for a while I've had a waking dream in which I become independently wealthy, buy a big brownstone in NYC, and turn it into a bed and breakfast that accepts reservations for about half the weeks of the year (staggered however I feel like it; the idea is that I'm so wealthy I don't need the business and can take time off whenever I want). As much as I love baking, making breakfast is my favorite thing to do for guests.

For Eva, I dragged out and seasoned (inefficiently, but eventually) my new crepe pan. I know it's often best to make the crepe batter the night before (so that it can rest in the refrigerator), but I hadn't thought ahead this time. I found a recipe for a batter that only needed to rest 20 minutes in the Moosewood desserts cookbook.

And that's how we ended up with Tropical Fruit Crepes (kiwi, mango, and banana) and a Peanut Lime Coconut Sauce. Not too shabby. People should stay for breakfast more often.

I'm not sure what to do with the leftover sauce. It's delicious. I think perhaps I should just buy some more fruit and drizzle it over the top. Or get busy with some waffles. Mmmm....waffles.

Peanut Lime Coconut Sauce


houstonmacbro said...

That sauce sounds incredible on waffles. I like the brownstone idea too. Go for it.

mechanic said...

just out of curiosity, why didn't you attempt the shopsin "crepes"

Jennette said...

I'm still not sure that tortillas could possibly taste as good. Plus, I had the stuff for crepe batter and sauce in the house, but I didn't have any tortillas. ;)

Jennette said...

Houstonmacbro - thanks for the encouragement. Now I just need the big sack of money.

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