Sunday Breakfast

Whole Wheat Buttermilk Crepes

1 1/2 c              buttermilk

3                       egg yolks

1 Tbs                 vanilla extract

3/4 c              all-purpose flour

3/4 c              whole wheat flour

3 Tbs                 sugar

1/2 tsp              salt

4 Tbs                 melted butter

1. Whisk together buttermilk, egg yolks and vanilla.   Add the flour, sugar, salt and melted butter and mix together.  You might need to add some more liquid (buttermilk or milk) to make the batter thin enough for crepes.

2. Pour a spoonful or a ladlefull of batter into a large nonstick pan and tip the pan around to spread the batter to the thinness that crepes require. Let cook until bubbles form and the underside is golden.  Flip over and let the other side cook until lightly browned.

3.  Put the crepes in a cookie sheet in a 200 degree oven to warm while you cook the rest of the batter.

Lemon Curd

3 large eggs

juice from 3 lemons

1 T lemon zest

3/4 c sugar

4 T butter

Create your own double boiler by placing a stainless steel mixing bowl over a saucepan of simmering water.  Whisk together the eggs, sugar, and lemon juice in the bowl.  Keep stirring constantly for about 10 minutes until the mixture thickens.  Remove from heat and pour through a strainer to remove clumps (You should do this if you want perfect lemon curd, but I have never done it).  Cut the butter into pieces and add to the hot lemon curd, mixing until it melts.  Finally, add the lemon zest.  Let the curd cool.

(This stuff is amazing.  I’ve loved having it around the house, especially knowing that it usually costs about 6 dollars in the store.  In addition to the Sunday morning crepes, I’ve especially enjoyed adding a small spoonful to a morning smoothie.)

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2 thoughts on “Sunday Breakfast

  1. How about ginger muffins with this? Marty and Harry loved the snaps with lemon curd (with the added sugar). Will serve straight from now on. Love the tangy, potent zing!
    Your friend, Maree

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