Celebrating One Year with Berry, Berry Espresso Crepes!

Savoring Every Bite has turned one year old!  From its birth one year ago, it’s been a year of sharing stories and recipes, discovering new friends and constant learning; like how to take a good photo!  SEB was created as a way to share my family recipes with my daughter and to my surprise has found its way to others as well.  I feel so blessed and thankful for all those who follow along with me and leave sweet comments.  There’s a special bond of friendship that has developed with my blogging friends.

Just like Greg from Rufus’ Food Guide and Spirits mentioned in a comment to me about Katherine referring to my style of adding  liquor to a dessert she was preparing, I think and relate back to my close bloggers as if I know their style, what they like and how they take a similar recipe and put their own spin to it.  So many times I read a post about a recipe I either just made or was thinking about making!  When you’re really reading the posts and not just the recipes, you really learn a lot about their life and family.

My daughter Gina is home this week before starting back at her classes and busy life.  When I mentioned to her my blog’s anniversary, she immediately asked how I was going to celebrate.  “Hmm….hadn‘t thought about it…”  “Well, you have to post something….”  “Really, so will YOU read it??”

Here’s the truth about Gina and my blog.  I ask her, “Did you read my post about….?”  “No, if I read it, I’ll cry”  Cry???  Yes, my daughter is SUPER sentimental.  When I write about myself, family or memories, the tears flow.  So, she views my blog, checks out the recipes and exits quickly.  She’s my baby doll.

So without further delay or further reading, my anniversary recipe; Berry, Berry Espresso Crepes.  Crepes are one of my easy summer desserts.  No turning on the oven or heating up the kitchen.  In fact, I make crepes ahead of time keeping them in the freezer for whenever guests drop in or my own indulgence.   I also love crepes for Sunday brunch.  I simply added ground espresso beans to a basic crepe recipe, along with a splash of liquor….just because.

I use a crepe pan but for many years a nice nonstick skillet did the trick.  Crepe making does take a bit of practice at first, but honestly after a few practice flips, it’s a breeze!  I use my fingers to flip the crepe but they do have special tongs or spatulas to avoid burning your fingers.

Berry, Berry Espresso Crepes

adapted from Crepes

For the crepes:

2 large eggs

1 cup milk

1/3 cup water

1 cup all purpose flour

2 tablespoons sugar

1 teaspoon vanilla extract

1 tablespoon  Kahlua

2 tablespoons coffee beans ground to a fine powder

2 tablespoons butter, melted, plus additional for coating the pan

For the Berries:

2 cups mixed berries; strawberries, blueberries, raspberries – fresh or frozen

1 tablespoon Chambord liquor

Agave or sugar to taste

For the crepes:

Combine all ingredients in a blender and blend for 5-10 seconds or until smooth.  Stir and blend again for 5 seconds.  Cover and refrigerate for at least 2 hours or up to 24 hours.

Using either  a 6-7 inch for small crepes or a 9-10 inch for larger crepes, heat a seasoned crepe pan or nonstick pan over medium heat.  Wipe the pan with butter, lift the pan from the heat and pour in 2-3 tablespoons of batter for a smaller pan or 1/4 cup for a larger pan.  Tilt and rotate the pan to coat the surface.  Cook until almost dry on top and lightly browned around the edges, about 1 minute.  Loosen the edges with a spatula and flip the crepe over using your fingers or a spatula.  Cook the other side for about 15 seconds or until lightly browned.  Turn the crepe out onto a clean tea tower to cool.  Repeat with remaining batter, wiping with butter as needed and stacking the crepes as they are cooked.

For the Berry Sauce:

In a medium saucepan, gently warm the berries until soft and heated.  Remove from heat and stir in Chambord.  Adjust to taste with 1 – 2 teaspoons of agave or sugar.

To plate, place a small amount of berries on half of crepe, fold over and fold again to quarter.  Top with more berry sauce and whipped cream or ice cream if desired.  Serve at once.

For serving the crepes immediately, cover the crepes with foil and keep warm in a preheated 200 degree oven.  For serving later, wrap in plastic wrap with wax paper between each crepe and slip into a plastic bag.  Refrigerate for up to 3 days or freeze up to 2 months.  Crepes will defrost in the refrigerator or at room temperature in about 15 minutes.  Warm in aluminum foil in a preheated 325 degree oven for 10 – 15 minutes.

42 thoughts on “Celebrating One Year with Berry, Berry Espresso Crepes!

  1. I’ve never attempted to make crepes but, I have to admit, if there ever was a recipe to tempt me to do so, it’s this one here. If it tastes half as good a it looks, you’ve got a winning dessert there. Thanks for sharing the recipe and happy anniversary!!!

  2. Happy anniversary – and what a lovely post. Bet Gina will be sobbing over this one 😉 Fantastic recipe, I make crepes and freeze them too…and I´m a “finger flipper” like you. The blisters are really toughened now after so many years in the kitchen 🙂

  3. But what fun is flipping a crepe without burning your fingers. LOL. 😉 It’s actually the way I prefer to flip them too. I can be more gentle that way. Congratulations on your one-year anniversary! I love your blog and your recipes. I also love that you started this for your daughter. She’ll always have these recipes and memories to treasure. Looking forward to many more years of your delicious recipes! You’ve made my meal planning and dinners much easier and tastier. 🙂

  4. Congrats on your first year! Great milestone, definitely pumps up the energy to blog, ~don´t you think?

    I look forward to your second and third, and fourth… and so on! 😉

  5. Happy Blogaversary! Wonderful post! 🙂 Your close relationship with your daughter warms my heart. I have a 12 year old daughter. I hope I’m able to maintain the same closeness with her.

    1. Thank you! The teen years with a daughter are difficult, at least with mine, but as she got older, now 21, she is truly my best friend and calls me daily for advice and help!!

  6. That’s just wonderful on the year anniversary. I like the new header too. I also love a cook that adds a splash of Kahlua “just because.” (Ha, thanks for noting that about us too!) It’s always fun to come here and so nice you’re doing this for your daughter. I think we when we think of some of our best food memories we laugh, or at least I do.

  7. That’s too sweet about your daughter. It clearly means a lot to her what you’re doing here on your blog for her. Happy one year bloggiversary!!! That’s so exciting!!

  8. Lovely! I’d love to see something like this in the creperie restaurant near my apartment here in France. Although their savoury crepes are wonderful, their dessert crepes are decidedly uninspired. This looks absolutely delicious, and I’m loving the addition of Kahlua! Great job!

  9. Well this post is sure to make your baby doll weep…. Happy 1st year blog anniversary! – you’ve made some very nice changes to your site and what a delicious way to celebrate with these dessert crepes. Kahlua and coffee – how fantastic is that?!! I bet Gina loved them 🙂

  10. What a wonderful way to celebrate your one year anniversary. Your daughter must be so proud of you and rightfully so. I like the new header by the way.

  11. Congratulations on one year of blogging 🙂
    I really love your blog and enjoy reading the posts and the recipes 🙂
    Love the new header too
    here is to many many more years 🙂

  12. Congratulations Linda! Your blog is truly one of my favorites. Your food always looks incredible and your fun and sweet personality comes through…and it turns out you are a dog person as well. We were meant to be friends.

  13. Congratulations Linda! I’m so glad that I found your blog, you are very creative with your recipes. You always find a way to add Chambord to your desserts and I love that. Sounds like you and your daughter have an amazing relationship.
    I don’t make crepes often because I always burn my fingers flipping them over or I tear them in the middle, I must be doing something wrong. lol
    BTW, I like your new blog header, very cool.

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