There is little that is more romantic that an intimate breakfast for two. Food is frequently a precursor to romance and strawberries are among the most sensual, romantic, and even erotic foods out there.
With Valentine’s Day coming, and because we are romance writers, we thought to offer a quick recipe for a romantic breakfast treat. It’s gluten free, low carb and very high flavor. When you bite into this lovely strawberry crepe, you’ll think you’re eating air. It’s light and very tasty. It may look complex but it really isn’t. You are going to make several component pieces and then assemble them in the final stage.
You will need:
- 3 eggs
- 1 cup of whipping cream
- Alternative sweetener of your choice (we used Splenda and a bit of Stevia but, suit yourself.)
- 1 pint of fresh strawberries
- ½ cup slivered almonds
- Butter for cooking
Wash and stem the berries. Slice them from top to bottom. (this makes them roughly heart shaped and thereby Valentine’s Day appropriate. Sprinkle with powdered alternative sweetener and allow to macerate while you prepare the rest of the dish.
Toast the almond slivers in a bit of butter. You can add a pinch of kosher salt to this which really sets off the sweetness of the crepe. Be sure to stir constantly and watch the almonds. I say this because, in the time it took me to turn around to pick up the hot pad and lift the almonds off the heat, I burned the first batch. Remove them to a bowl.
Lightly sweeten the cream and whip to a soft consistency. Be sure to stop before it gets to the stiff peaks stage. You want it soft but not runny.
Remove the whipped cream to a bowl leaving about 3 tablespoons of the whipped cream in the bottom. Into that, crack the eggs. Sweeten the egg and cream mixture to taste. Remember to not overdo it because your berries are going to be sweet as well. I used 3 drops of liquid Stevia at this point.
Whisk the egg and cream mixture until very smooth and pale yellow.
From this point on, things move fairly quickly so gather all your components near the stove.
Heat a griddle or large frying pan over medium low heat. As you know from earlier posts, I prefer cast iron but this is one recipe where a shallow nonstick frying pan could come in very handy. Melt a bit of butter in the pan and swirl it until it evenly coats the bottom. Don’t use too much, we’re not frying the crepe per se.
Add the crepe ‘batter’ and level it. You are looking for a layer about ⅛ inch thick. Reduce the heat to low and cover the pan or griddle with a large lid or tented foil. Check it frequently, you will notice that the crepe ‘batter’ sets up fairly quickly. When it does, carefully spoon your strawberry hearts into the middle. Be sure to reserve a few of the nicer shapes for top garnish. Sprinkle with a few of the toasted almond slivers and cover again.
When the egg looks firm and yields well to a spatula, carefully fold the sides over the middle where the strawberry mixture is located. Cover and let the stuffed, rolled crepe firm up. This should take about 3 – 5 more minutes.
Carefully slide the crepe out onto a serving dish. Cover the top with the whipped cream. Garnish with your reserved strawberry hearts and sprinkle with slivered almonds.
A quick aside note here. Strawberries and the herb rosemary go very well together. For that matter, almonds and rosemary are a lovely combination. Consider sprinkling the strawberry mixture with about ½ teaspoon of chopped fresh rosemary before folding your crepe.
Garnish the top with a sprig of fresh herb before serving. Remember, the first thing people tend to say about food is, “Oh! That looks good.”