Just in case you’ve been living in a cave or on Mars or under the sea for the past twentyleven days, this Sunday is Valentine’s Day, time for all things red and sweet and chocolate. And since everyone agrees that breakfast is the most important meal of every day, how about starting the morning with a bit of all three?
I found these sweet recipes in the Tennessee Cook Book, a collection of recipes from across the state, including many from private family collections. Alongside the unique dishes and interesting ingredients featured in the book, you’ll find interesting Tennessee highlights covering the state from east to west.
From Judy & Robert Hotchkiss, the proprietors of Prospect Hill Bed & Breakfast in Mountain City, comes a recipe for Strawberry Crepes with strawberry filling and sauce. I’m going to suggest that you go daring and pair this with Sharon Spears’ Chocolate Biscuit Gravy for a special treat!
4 t sugar
1 t salt
2 C flour, sifted
2 C milk
1-1/2 C chopped fresh strawberries
Mint or parsley sprigs for garnish
3 10-oz cartons frozen strawberries in juice
1/4 to 1/3 C sour cream
Beat together eggs, sugar, and salt. Add flour and milk alternately, beating til thoroughly incorporated. Heat skillet over medium to high heat (remember the old electric skillet?? Perfect for crêpes!) and pour 1/4 cup batter into center. Cook until lightly browned, turn and brown the other side. Remove the crêpes to a flat work surface. Place 1/8 cup strawberry filling along one edge of each crêpe. Add a layer of chopped strawberries, then roll crêpes and place on serving plates. Garnish with strawberry sauce, Chocolate Gravy, and mint or parsley.
For strawberry filling, defrost strawberries overnight. Warm thoroughly in microwave and then mash and drain through a sieve, reserving the juice separately. Stir sour cream to taste into mashed berries.
For strawberry sauce, place reserved strawberry juice into a microwaveable container; add 3 tablespoons cornstarch and whisk together. Microwave in short intervals until sauce thickens, stirring often.
Chocolate Biscuit Gravy
1 C sugar
1 T (heaping) cocoa
4 t flour
2 C milk
1 t vanilla
2 T butter
In a skillet, mix sugar, cocoa, and flour; add enough water to make a paste. Cook over medium heat, adding milk and stirring until mixture thickens. Remove from heat and stir in vanilla and butter. Serve over strawberry crêpes.
Is this too decadent?? To me, it sounds delicious ~ and I don’t often like chocolate for breakfast. I may have to set the clock a little early on Sunday and give this a try. I’ll add a dish of savory eggs & cheese on the side.
It’s snowing in Pigeon Forge again, looking quite beautiful as the flakes drift onto the garden pine trees and garland and bows on balconies over at The Inn at Christmas Place (we really do have a great view across the street from our store!). Not much accumulation is expected, so enjoy the icing while it’s hanging around today.
~Janet @ The Christmas Place
C = Cup; T = Tablespoon; t = Teaspoon
P.S. I tried taking a picture through the glass – too bad the city hasn’t put the electrical lines underground yet!