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.