Classic crepes for two stuffed full of whipped cream, strawberries, and blueberries and topped with strawberry syrup make a perfect patriotic breakfast.
Hey, are you a crepe person? I really wasn’t until I started making them myself (full disclosure, that was about a month ago) and now I’m like all crepes all the time.
It’s been fun trying different sweet ways of eating them–until recently, I had only eaten crepes in savory dishes, but my favorite is still the way I made them the very first time I cooked them myself, stuffed with strawberries, blueberries, and cream cheese whipped cream.
Crepes are a fantastic base for so many flavors, but they really shine when topped with the tart fresh taste of strawberries and cream. Oh man, my mouth is watering just writing about them.
These red, white, and blue crepes for two are super easy, make the perfect amount and would be one heck of a patriotic breakfast any national holidays we might have coming up here in the States…
More Small-batch Breakfast Recipes
- Pancakes for One
- Fluffy Buttermilk Pancakes for Two
- Banana Pancakes for Two
- Small-batch Cinnamon Rolls
Ingredients
Crepes
- ▢ ½ cup ( 60 g) all-purpose flour
- ▢ 1 large egg
- ▢ ⅓ cup milk any percentage
- ▢ ¼ cup water
- ▢ 1 tablespoon unsalted butter melted, plus more for greasing
- ▢ 1 tablespoon sugar
- ▢ ¼ teaspoon vanilla
- ▢ ⅙ teaspoon salt
Toppings
- ▢ ½ cup strawberries thinly sliced
- ▢ ¼ cup blueberries
- ▢ 1 cup cream cheese whipped cream (optional) or
- ▢ 1 cup whipped cream (optional)
- ▢ Strawberry syrup store bought or homemade
Instructions
- Combine all crepe ingredients in your blender and blend until mixed, about 10 seconds. Let the batter rest in the refrigerator for 1 hour.
- Heat an 8-inch skillet over medium heat and grease surface by running a stick of butter over it.
- Using a 1/4 cup measuring cup, pour batter into hot pan while gently rotating it so that the batter coats the surface evenly.
- Cook until the edges start to curl and the crepe loosens from the pan. Use a thin spatula to flip and cook on the other side for about 10 seconds until just done.
- Place on a parchment paper-lined baking pan and repeat with the rest of the batter (you don’t need to re-grease the pan between), stacking the crepes gently as you go.
- Take a warm crepe from the pile and spread whipped cream (or cream cheese whipped cream) over half of it. Add sliced strawberries and blueberries and fold in half and then quarters. Drizzle with strawberry syrup. Serve 2 stuffed crepes per person.
Notes
Basil and garlic mixed with olive oil, lemon juice, and Worcestershire sauce make the perfect steak marinade for summer (and winter) grilling.
It’s week three of Barbecue Month here on Baking Mischief. After Strawberry Limeades to get us started and a side dish of Loaded Baked Potato Salad With Yogurt , we have reached the main course! Obviously, it had to be steak.
What says summer barbecue like a perfectly grilled steak? Nothing. Nothing at all.
If I could eat any steak from anywhere in the world, prepared any way I wanted, I would choose today’s recipe nine times out of ten (the tenth time I would eat a steak that cost as much as my car just for giggles).
It’s delicious. It’s life-changing. It’s my favorite. Okay, basically it’s just a good steak in really good marinade.
Yup, that’s right. Today’s recipe is for grilled steaks made with my favorite marinade. Whip up this quick marinade, pour it over your favorite grilling steaks, and grill up some of the best damn steaks you’ve ever tasted.
The marinated steak is slightly tangy, garlicky, with the deep flavor of basil throughout. You don’t need to add anything to it. No salt, no steak sauce. It’s seriously a steak game-changer.
And unlike many a marinade I’ve made in my lifetime, this one is super quick to throw together. There isn’t a mile-long list of spices here, just basil and pepper. If you have dried parsley, great, throw it in. If not, you don’t have to buy any–your steaks will still taste spectacular.
Mix that with equal parts lemon juice, Worcestershire sauce, and soy sauce. Drizzle in a bit of olive oil, crush a couple cloves of garlic and done! I make mine in a big two-cup liquid measuring cup * so you don’t even have to get a bowl and multiple cups dirty.
My preferred steak is a big, beautiful rib-eye, but they can be perilous to grill on a charcoal grill as the fat can drip down and cause flair ups. So use whatever steak you like best/feel most comfortable cooking! And if you don’t grill, I’ve also used this marinade on steaks I cook in a pan and it’s still delish!
Next week we finish up our Barbecue Month Menu with dessert and it’s such a good one. Stay tuned!
Ingredients
Steaks
- ▢ 4 of your favorite grilling steaks
Marinade
- ▢ 1/3 cup soy sauce
- ▢ 1/3 cup fresh lemon juice
- ▢ 1/3 cup Worcestershire sauce
- ▢ 1/2 cup olive oil
- ▢ 3 tablespoons dried basil
- ▢ 3 large garlic cloves minced or pressed
- ▢ 1 tablespoon dried parsley flakes*
- ▢ 1 teaspoon pepper
Instructions
- Combine marinade ingredients in a liquid measuring cup and pour into a large plastic bag. Give it a little shake.
- Add steaks and marinate for at least two hours, preferably overnight, up to 24 hours, flipping once halfway through so that the steak is evenly flavored.
- On your grill or using a griddle, cook steaks until they reach your preferred level of doneness.
- Allow steaks to rest for at least 5 minutes before serving.
Notes
Adapted From AllRecipes
Light and fluffy marshmallow frosting. Delicious to eat and easy to make!
Growing up, my mother used to wax poetic about the amazing marshmallow frosting she liked to make as a girl. And now ages and ages later, I’m finally giving it a try.
Okay, this isn’t my mom’s recipe–part of the mystique of her frosting is that the recipe was lost to time–but according to her, this one turned out very similar, so win!
This frosting is so much fun. Watching egg whites and sugar go from clear, eggy liquid to light and billowy clouds of marshmallow deliciousness is like watching a magic trick.
I’ll be using this frosting next in a recipe next week and since cooked frosting always intimidated me when I first started baking, I thought I’d give this one its own post before then and walk through it step-by-step.
You will Need: Heat-proof glass bowl * or stand mixer bowl Stand mixer * or handheld electric mixer * Whisk Medium to large saucepan for boiling water
First, you’re going to whisk eggs, sugar, cream of tartar, and salt in a large heat-proof bowl or the bowl of your stand mixer. Heat an inch of water (fill the pot up to your first knuckle) in a large pot until simmering and place bowl of egg whites over the water. Make sure the bottom of the bowl is not touching the boiling water.
Stir eggs over simmering water until they reach 120°F. This will take about 3 to 5 minutes. If you don’t have an instant-read thermometer, one, you should get one *, it will change your life. Two, at 120°F, your mixture will feel hot to the touch, just past the point of comfortable.
Remove bowl from heat and use your stand mixer or hand-held electric mixer to beat the egg whites on high for another 3 to 6 minutes. They should become bright white and fluffy. They won’t be able to form stiff peaks because they are so sticky, but when you lift the beaters out of the mixture, the peaks should stand pretty tall before flopping over.
Transfer to a piping bag or use a large plastic bag with the tip cut off to pipe onto some delicious cupcakes, like maybe my Gooey Chocolate S’mores Cupcakes …
Then very carefully brown under your broiler for a couple of minutes or toast with a kitchen torch. And done!
More Favorite Frosting Recipes
- Small-batch Vanilla Frosting
- Small-batch Chocolate Frosting
- Small-batch Cookie Dough Frosting
- Small-batch Cream Cheese Frosting
Ingredients
- ▢ 4 large egg whites room temperature
- ▢ 1 cup ( 200 g) granulated sugar
- ▢ 1/4 teaspoon cream of tartar
- ▢ Pinch of salt
- ▢ 1/2 teaspoon vanilla extract optional
Instructions
- Fill a medium to large pot with 1 inch of water and bring to a simmer.
- In a large heat-proof bowl (or the bowl of your stand mixer), whisk together egg whites, sugar, cream of tartar, and salt.
- Place bowl over the simmering water on the stove, making sure the bottom of the bowl is not touching the water. Heat, whisking constantly until eggs reach 120°F.
- Remove bowl from heat and use your hand mixer or electric mixer to beat the egg whites on high for 5 minutes or until light and fluffy with peaks that mostly hold their shape.
- If desired, add vanilla extract and beat for another 30 seconds until well-mixed.
- Transfer immediately to a piping bag or use a large plastic bag with the tip cut off to pipe onto cupcakes.
- Very carefully brown under your broiler or toast with a kitchen torch. This step is optional, but the frosting is quite sticky until toasted.
Notes
Nutritional Information Adapted From ChowHound
Classic Crepes for Two With Red White and Blue Fixings
Ingredients
Crepes
- ½ cup ( 60 g) all-purpose flour
- 1 large egg
- ⅓ cup milk any percentage
- ¼ cup water
- 1 tablespoon unsalted butter melted, plus more for greasing
- 1 tablespoon sugar
- ¼ teaspoon vanilla
- ⅙ teaspoon salt
Toppings
- ½ cup strawberries thinly sliced
- ¼ cup blueberries
- 1 cup cream cheese whipped cream (optional) or
- 1 cup whipped cream (optional)
- Strawberry syrup store bought or homemade
Instructions
- Combine all crepe ingredients in your blender and blend until mixed, about 10 seconds. Let the batter rest in the refrigerator for 1 hour.
- Heat an 8-inch skillet over medium heat and grease surface by running a stick of butter over it.
- Using a 1/4 cup measuring cup, pour batter into hot pan while gently rotating it so that the batter coats the surface evenly.
- Cook until the edges start to curl and the crepe loosens from the pan. Use a thin spatula to flip and cook on the other side for about 10 seconds until just done.
- Place on a parchment paper-lined baking pan and repeat with the rest of the batter (you don’t need to re-grease the pan between), stacking the crepes gently as you go.
- Take a warm crepe from the pile and spread whipped cream (or cream cheese whipped cream) over half of it. Add sliced strawberries and blueberries and fold in half and then quarters. Drizzle with strawberry syrup. Serve 2 stuffed crepes per person.
