Better Body By Dom: DESSERT: The Light Amidst the Darkness. Cook, Share, Eat Up and Smile!

FRENCH CREPES SUNDAE

There are so many unthinkable tragedies happening in the world right now that I wanted to create a page the focused on positive vibes and the power that food has to bring people together. Who doesn't love a delicious dessert when their spirits need a lift? That is why they call it "comfort food". Who doesn't love a beautiful breakfast to start their day on a positive note? Well, how about a 2-for-1? Let's be kids again with this recipe and have this decadent breakfast dessert! This is my recipe for my French Crepes Sundae. This recipe turned out so well that my fiance wanted them two days in a row! Yes, he knows how spoiled he is. This can be prepared for breakfast, for a "just because" snack or if you really want to impress your dinner guests with a beautiful dessert these are a sure winner. Whatever your occasion, I truly hope you enjoy. Please post pictures when you prepare it and leave comments. I would love to know what you and your friends & family thought of this recipe and how we are sharing positive moments with those we love. Bon appetit!

INGREDIENTS

Crepes batter:

1 cup All-purpose flour
1 tablespoon white granulated sugar
3 large eggs
1-1/4 cups milk (I prefer 2% organic milk)
2 teaspoons vanilla extract
2 tablespoons unsalted butter (melted)
1/4 teaspoon of salt (a couple dashes)
1 teaspoon ground cinnamon or cardamom

Toppings:

Reddi-Whip Extra Creamy (sweetened - real cream)
Fresh Strawberries (or any fruit you prefer)
Chocolate syrup topping
Powdered sugar and cacao powder (for finishing sprinkles)

Crepes Preparation:

Use blender or hand mixer to combine all of crepes batter ingredients together and let rest for about 30 minutes to an hour. This allows the bubble to release and helps prevent ripping of the crepes during cooking. Any unused batter can be saved in an airtight container for no more than a couple days. Place a medium to small non stick skillet over medium-low to medium heat. Use PAM cooking spray or brush melted butter into skillet. Pour 1/8 cup of batter in the center of the skillet using a measuring cup or a ladle while turning the skillet in a soft circular motion to spread evenly. Cook on this side for approximately 1 minute and 45 second or until the edges are lightly browned. Flip and cook for another 45 seconds. Stack each finished crepe onto one another and cover with a clean kitchen towel to keep moist and warm. Any unused finished crepes can be kept in a plastic storage bag or an airtight storage container for several days. Simply, warm in microwave for 15 seconds to reheat.

Fillings/Toppings:

Fill crepes with a generous amount of whipped cream, sliced strawberries or whatever fruit you have chosen and pour chocolate sauce over the top. Finish by sifting powdered sugar and cacao powder over the top for visual and flavor effect. THAT'S IT! Serve immediately and enjoy!

Side Notes:

I made the chocolate sauce in this recipe from scratch by melting semi sweet chocolate chips, 60% cacao bittersweet chocolate chips, ground cinnamon, steamed milk and a couple other of my favorite spices together and then spooning or piping them over the crepes. I will post this recipe if requested enough. If you want to keep it simple just use your favorite sundae topping sauce.

If you want paper thin crepes use 1-1/2 to 2 cups of milk instead of this recipe's 1-1/4. I just prefer my crepes a little more sturdy and substantial.

If you experience crispy edges try using a tiny bit more butter/cooking spray in the pan and pouring from the outside toward the center. I discovered that stacking them onto one another and covering with a clean, damp kitchen towel softens any edges no matter how I pour.

PRACTICE MAKES PERFECT SO HAVE FUN! No matter how the look if this is your first time...they will still taste amazing!

The next day encore breakfast my fiance asked me to make with blueberries, too!