Dessert for breakfast any day!

The first time I had Crepe Strawberry Romanoff was at La Madeleines and I absolutely loved it! I was determined to figure out how to make them myself so that I could eat them whenever I wanted.

I had never made crepes before and didn't do a lot of baking at the time, so I looked for a recipe online that looked simple. It turned out to be a fantastic recipe so I ended the search there. I found the Romanoff sauce recipe on a website that copies restaurant entrees. So it really does taste just like La Madeleines !

I used to make do with a regular non-stick skillet until Rachel bought me a crepe pan and super thin spatula. They work great! Dom bought me another crepe pan of the same brand so I can make them in twice the time. The crepe pan browns them better and faster. I highly recommend them. The brand I have is Berndes. I think Bed, Bath and Beyond carries them.
Here are the crepes ready for eating!

Top 'em off with all the good stuff... and enjoy!
Crepes:

• 2 1/2 cups whole milk
• 5 large eggs
• 1 cup all purpose flour
• 6 T. unsalted butter, melted
• 2 T. sugar (more if you want)
• 3/4 tsp salt
• 1 tsp vanilla (optional)

Blend all ingredients well in a blender. Heat pan over medium-low heat with a little butter. Pour 1/4 cup batter into pan and swirl until it covers the bottom of the pan. Wait until the edges brown and then flip, and let the crepe brown lightly on the other side. Turn over onto a cooling rack with a paper towel. Repeat with the rest of the batter.
Sauce:

• 1 cup light sour cream
• 6 T. brown sugar
• 2 T. brandy

Mix until well combined.
Cheese blintzes are another option:
Equal parts cream cheese and cottage cheese, warmed over the stove. Put filling in crepes, top with sugary strawberries and whipped cream. Mmmmmmmmmmm!