Sunday, February 1, 2009
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.