This Sunday morning for breakfast, I asked my boyfriend what he wanted to eat. He always leaves it up to me to decide what I want to fix for breakfast or brunch. Well, today I had a different approach. I asked, “if you were in IHOP, what would you order?” I didn’t finish asking when he answered crepes. I thought, crap! I’ve never made that before. But, I said “good, crepes it is”.

I immediately went to foodnetwork.com to research how to make crepes. I found a great basic recipe from Alton Brown (love his show!, he must have a solid background in chemistry). I prepared the batter and got everything ready. Be aware that once you make the batter, you have to let it rest for an hour. To make the crepes, you just pour a little of the batter and swirl it around the pan. The idea is to get like a pancake but as thin as you possibly can. Then as I always do, I like to personalize everything, by adding, subtracting, replacing some kind of ingredient (sometimes I just have no choice because I’m missing an ingredient). Before cooking the crepes, I cooked some prosciutto and turkey ham until crisp and set it aside. I then sliced some Brie cheese. When the crepes were ready, I put them in a plate and placed a slice of Brie in one corner, topped the cheese with the prosciutto and ham and rolled the crepe as nicely as I could. Once I did this with all the crepes, I buttered a baking dish and baked them in the oven until the cheese melted.

I also prepared a blueberry sauce with frozen blueberries, water, sugar and some maple syrup. You can make the sauce with mixed berries, which I intended to do originally, but lost some strawberries to the ethylene gas. By now you may have gathered I love blueberries. Anyway, the sweetness of this sauce went really well with the crepes. It is a little work, but worth the while.