What mom wouldn't love to eat cake for breakfast on Mother's Day?
I love crepes and created a recipe that had all the wonderful classic ingredients along with some of my favorite flavors. Brown sugar, cinnamon and vanilla are three flavors that just make me melt. The best part about this is that the crepes aren't overpowered by these flavors. They all complement each other very well. Brown sugar adds a nice earthy-but-sweet molasses flavor, cinnamon adds warmth and the vanilla adds a rich gourmet sweetness. These flavors, paired with the classic French crepe that is paper thin but still eggy and creamy, piled high with strawberry jam and cream... there is literally nothing bad that can happen in your day if you eat this.
Crepes are tricky little things. A word of caution... don't freak out when the first one... or 4... don't turn out well. The trick is that you don't need much else besides a hot non-stick pan. If you add too much oil the batter won't stick to create that paper-thin crepe. Start with good ingredients and mix them up in the blender. This creates a really light batter. Then let it sit for at least 15 minutes. You can do this ahead of time and let it sit in the fridge.
Once you are ready, heat your pan to a medium-high heat and pour in a small amount of batter (about 1/4 cup depending on the size of your pan) and swirl the pan around to create a round shape. If you have a crepe maker... then by all means use it, but don't worry if you don't. These can be made and eaten with a number of items from eggs to Nutella or you can take the time to cook them all up, let them cool and create the cutest cake ever. I will say that this can take a good amount of time, but it's totally worth it. I layered mine with strawberry jam and homemade whipped cream. You can use any combinations you like! If you feel ambitious you can make a pastry cream or chocolate mousse. Just look how beautiful this is!
Slice like a cake and serve!
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