Our Independence Brunch!

Wow!  Time flys when you travel like a mad woman!  Many fun adventures occurred since my last post so I have a lot to share.  First and foremost, Happy Independence Day!  For this year's celebration, I am sharing our splendid crepe brunch:

My crepe recipe consists of:

3 Eggs

1 cup Horchata Milk (yes, I am still on that kick)

1 tsp Ground Cinnamon

1 tsp Ground Nutmeg

3/4 Flour

Steps:

1.  Beat eggs until frothy

2.  Add remaining ingredients and blend well

3.  Let batter rest for 30 minutes

4.  Heat 10" nonstick skillet or crepe pan over medium heat

5.  Pour 1/4 cup of batter into pan and swirl to coat bottom

6.  Cook until golden around edges. Flip over and cook briefly. Plate

My crepe filling:

2 tbsp Unsalted Butter

1/4 cup Brown Sugar

1 cup Strawberries, sliced

Steps:

1.  Add  butter to another skillet over medium-high heat.

2.  Add sugar and cook until bubbly (about 1 minute)

3.  Add Strawberries and stir

4.  Cook through for another 2 to 4 minutes

5.  Remove from heat

6.  Add mixture to crepes.  Fold in half

Topping:

1 cup Strawberries, sliced

1 tbsp Balsamic Vinegar (our favorite is Leonardo e Roberto's Traditional Balsamic Vinegar)

1 tbsp Confectioners' Sugar

Steps:

1.  Toss strawberries and vinegar together

2.  Coat mixture with sugar

3.  Chill for 1 hr in refrigerator.  Toss again

4.  Garnish crepes with mixture and powdered sugar

Along with the crepes, I served an pre-made eggs, potatoes, sausage and cheese skillet along with our favorite yogurt (Le Creme Vanilla Yougurt) coated with the balsamic marinated strawberries.

Indulge and Enjoy everyone!