Ingredients
Eggs Milk Melted butter Vanilla All-purpose flour Salt Meyer lemon Greek yogurt Fresh berries Butter Honey Loose leaf chamomile tea Meyer lemon juice
Kitchen Supplies
crêpe pan or 11 or 12-inch non-stick pan Blender Glass airtight container Medium mixing bowl Small sauce pan 11 or 12-inch Nonstick pan Serving plate
Greek yogurt, fresh mangoes, and winter citrus—because I am a little obsessed. Okay, and I like a lot of color in my life during these cold and snowy winter months. So, it’s about that time of year when I start craving all things brunch/breakfast related. Though, this recipe tastes like a refreshing dessert. I’ve suddenly been hit with what feels like a billion and one breakfast recipes ideas. I don’t even know how I will share them all with you. Not enough time. The same thing happened last year. It must be something about these cold and slow mornings and the idea of having a fun, sweet breakfast topped with all the colorful fruits I can get my hands on. Plus, coffee…and kombucha, which if I am being honest, I’ll take over coffee any day. I love kombucha to the core and only drink coffee once the kombucha is gone. Sorry, not sorry. These days, it seems I am always in the mood for a little brunch, and crepes are one of my favorite things to make. Nothing beats crepes 1) they are light at airy, yet pancakey at the same time. 2) you get to stuff them with delicious ingredients like whipped cream, Nutella, or even ice cream…for today, I went the healthier route, though, and used Greek yogurt. 3) because you can pile them high with fresh fruits and then drizzle everything in a yummy syrup…yes, these crepes have an extra special syrup, because I am me, and I like to do my crepes up.
Plus it’s Friday, meaning weekend brunching time is upon us, and all weekend things need to be extra delicious, I mean right? Speaking of the weekend, what are you guys up to? It’s a long weekend with President’s Day on Monday, I’m wondering if any of you are taking off for a little three-day vacay? I’m staying home…surprise, surprise…but I have some fun things planned for my nights. Including some chilling, at least one night of pizza-making fun, and one morning full of crepes. Other than that, I have no major plans, which I’m happy about since it’s been a hectic week full of work, life, and a lot of cookbook edits. Plus, I’m traveling for work next weekend, so a down weekend is certainly sounding kind of perfect right about now. But I am a rather boring person. What are you guys up to? OK ok, random weekend/life talk over. Back to crepes and all the sweet things!
These crepes are the perfect winter/spring crepe. Citrus season is in full swing and I am loving every minute of it. When I saw the Meyer lemons hit the grocery store shelves last week I pretty much knew right away that I wanted to make some kind of crepe with them. The combo sounded just too good to pass up so I went with it. Only I added a little more than just Meyer lemons. I know, I know, typical. So yes, the crepes themselves are infused with a little Meyer lemon zest, which gives them an incredible feeling of fresh and light…if that makes sense, which it probably doesn’t, but uhh, going with it anyway. But the real secret to this recipe is the Suzette-inspired syrup. Suzette-style crepes are traditional crepes soaked in orange liquor syrup. I took that idea and created a syrup made of honey, chamomile tea and Meyer lemons. So a little healthier and light, but oh my gosh so freaking good. It’s so good. The honey is sweet, the lemon tart, and the chamomile just pulls it all together with its floral hints. Plus, chamomile always makes me think of spring, so it’s kind of a nice balance for this time of year. I stuffed the crepes with some plain Greek yogurt, fresh mango slices, and fresh blood orange slices, then dusted them generously with powdered sugar. Honestly…weekend brunch perfection! You can really stuff these with anything you like. Whip cream or even better, whipped ricotta would be great. I’m probably going to do this tomorrow. And then top with your favorite fruits. Berries, bananas, and citrus are my favorites, but whatever you love will be perfect.
Hip, hip hooray for the weekend, and not one, not two, but three days of brunching, yes, please! PS. anyone in LA going to the Air n Style event? Probably not, since it’s a snowboard event, and my guess is that not a lot of you follow snowboarding. But if you’re looking for something new and different to try out, you should really give Air n Style a shot; it’s a music festival too! Air n Style is owned by Shaun White, who does them all over the world. Each year, he tries to make them bigger and better. My brother Kai is going (Red is not participating; he is out in the backcountry filming for his movie part for next year) and always has a blast at them. You’ll get to watch crazy snowboarders fly off a giant big air jump and then listen to cool music afterward. Apparently, it’s really fun, but I mean, it is another snowboard comp, so yeah, I dunno… Lastly, if you make these Crepes Suzette with Meyer Lemon Chamomile, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
