Sometimes, a rainy spring weekend is the best kind of weekend. I spent the last couple of days – aside from a few trips to the dog park – basically just lounging around and recharging my batteries.
When we weren’t outside walking Parker (getting caught in a hail storm, which was… actually kind of fun) we were inside in our jammies. Watching movies. Drinking tea. Indulging in a bottle of wine while making dinner. Cozying up with weekend breakfasts.
One of my favourite things about weekends is being able to leisurely wake up and make a nice breakfast that I wouldn’t be able to make mid-week. Pancakes, eggs benedict, fried eggs, crepes… things that require a bit of time to create. Mid-week my go-to breakfast is either a bowl of cereal or granola, inhaled at 6am before running out the door to walk to work.
Needless to say, weekend breakfasts are my favourite breakfasts.
I’m sure I’ve expressed my love of crepes before, but it warrants repeating. I love them. Thinner than pancakes (which means we can eat more of them), they’re deceptively easy to make and can be filled with anything, really. I’m working on a few savoury crepe recipes (dinner, anyone?), but for now, the thought of these sweet breakfast crepes are what will tide me over until next weekend.
The Kahlua cream cheese in these crepes is basically just cream cheese whipped with a bit of Kahlua, icing sugar, and milk until thinned, but still spreadable enough to be creamy and perfect when paired with fresh, juicy strawberries.
| Strawberry & Kahlua Cream Cheese Crepes | Print |
- For the crepes:
- 2 eggs
- 1½ cups skim milk
- 1 cup flour
- ½ tsp salt
- ½ tsp vanilla
- .
- For the Kahlua Cream Cheese:
- 1 (250 g) package cream cheese, room temp
- 4 Tbsp Kahlua
- 3 Tbsp icing sugar
- 1-4 Tbsp milk (to thin)
- Strawberries, to serve
- To make the crepes, mix eggs, milk, flour, salt, and vanilla until smooth. Cover and refrigerate mixture for 30 minutes, or overnight*. When ready to use, let mixture sit at room temperature for 30 minutes.
- Heat an oiled skillet over medium high heat. Pour about ¼ cup of batter into pan, swirling pan around to spread out the batter. Cook until the edges of the crepe rise slightly and small bubbles appear, then flip and cook for another few minutes. Transfer crepe to a plate covered in aluminum foil to keep warm. Repeat with the remaining batter.
- Once crepes are made, make the cream cheese whip. Beat the cream cheese until smooth, then add Kahlua and 1 Tbspmilk, mixing until smooth. Beat in icing sugar and. Keep beating, slowly adding more milk until the desired consistency is reached: it should be creamy and light but not too runny.
- Serve warm crepes with sliced strawberries and Kahlua cream cheese.
These look so tasty – thanks for reminding me of the crepe factor!