Raspberry Crepes for Breakfast

Some very kind friends recently gave us some raspberry bushes. We thought it was a single bush, but turns out they gave us several. We mistakenly planted them all in one little space, but miraculously the bushes nevertheless keep producing berries. They produced an earlier crop during regular raspberry season, and now they've produced another bunch of unexpected and so therefore doubly appreciated berries.

I picked the bunch you see just above and put them in a crepe for breakfast. I still had some whipped cream left from the banana nutella crepes, so I put that in too, making it delicious and probably too sweet for breakfast. But somehow I soldiered on and ate them anyway.

Banana Nutella Crepes

Dessert expert Gale Gand's new cookbook, "Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal" is so good that I should return it to the library as soon as possible, before I'm tempted to cook again.

Now I don't want to mislead you. In spite of Chef Gand's expertise with sugar, this is a brunch book, and many of the recipes are not sweet. However, the recipe I chose to make this weekend, the banana nutella crepes, are so full of sugary, chocolaty goodness that I served them as an after-dinner dessert. I also made the nutella, a blend of roasted hazelnuts and chocolate, from scratch, using another recipe in the book.

You can see the consequences below. You'll want to put a less nutella and more bananas and whipped cream on your crepe, and certainly make them thinner. In fact, that's the way I made the rest of the batch, but this particular crepe looked best in the picture, probably because the eye always wants more nutella than the stomach can reasonably be expected to digest.