Welcome to the last Sunday before the Lenten Season begins. As a child, I so dreaded Lent. It meant giving up something that was a luxury like Chocolate. On the bright side, doing so make those Chocolate Easter Bunnies all the more special.
Now Lenten Season is one of my favorite seasons. To reflect, to make positive changes in my life, to grow spiritually closer to God is beautiful. Lent isn’t a sacrifice when you approach the season with love and reverance.
When I was a child I thought strands of golden sunlight breaking through clouds or piercing the darkness of night with the with the birth of a new day were God’s smiles on His children. It a way, I was right. After all, He is the engineer behind all we see. He gave us the rain, and the sun. He placed the moon and the stars. You can give me all the scientific explanations you like, and you might be right from a scientific prespective. But since God is the creator of all; He also the Father of science.
As a Day of the Lord, it’s important to make Sundays special. And not just Sundays. Every day is a gift. Every day is an opportunity to love, to be kind, to know joy. And most of all to give thanks.
Sweet Crêpes with Blackberry Jam
1 large Egg
Pinch Salt
1/2 cup Flour
1/2 cup Milk or as needed
1 teaspoon Vanilla Extract
1 tablespoon Sugar
1 tablespoon Vegetable Oil
10 tablespoons Blackberry Jam or as needed
5 tablespoons Powdered Sugar for dusting
1 cup fresh Blackberries for garnish
Orange Juice for serving
Note: This recipe with make about 5 Crêpes. It’s perfect for a light and sweet breakfast.
Whisk the egg with salt. Sprinkle the flour on top of the egg, then about half of the milk, vanilla extract, sugar and oil. Whisk, slowly adding in the remaining milk. Continue to whisk until the batter is well blended and smooth.
Note: The batter should be pourable but not too liquidly. If it is too thick, add about 2 tablespoons milk, one tablespoon at a time.
Once batter consistency is achieved, let batter rest for an hour.
Heat a small non-stick skillet or Crêpe Pan to medium heat. Pour enough Crêpe mixture into the pan to just thinly cover the bottom once the pan has been swirled. Cook Crêpe for about 90 seconds. When the underside of the Crêpe has turned a golden color and the edges are dry, gently flip with a spatula and cook for about 30 seconds longer.
Spread 2 tablespoons of preserves down the center, roll and dust with powdered sugar. Garish the plates with fresh blackberries.
Serve with orange juice or better yet a Mimosa and enjoy.
Shine like lights in the world
As you hold on to the word of life
Welcome to Rosemarie's Kitchen 