I could say that this past week I've been busy, or tired... but I've just been in a slump when it comes to writing. I get like this sometimes, just as many other bloggers do. I feel guilty for not posting, and then I don't want to post even more. Maybe it's because I've never been much of a writer, so this portion of the blog I have more of a problem with.
I've always been more of the hands on artistic type and not so great with words (I have a tendency to say things like "that thingy mabober" and such). Photography, drawing, painting, working with clay and cooking, are usually my creative outlets, so the writing part tends to take the brunt of it when I'm feeling less than creative!
I'm trying to rid myself of that, but it's definitely difficult. On the bright side, when I'm not writing I usually am photographing food/dishes that I've been busy cooking so I can share!
Cherries are one of my favorite fruits, sweet yet sour and oh so messy! I remember going into the back yard to our one cherry tree when I was a kid, and plucking the two or three cherries and eating them as soon as they would show up... unfortunately that tree never seemed to produce more than that each year!
Now, I'm able to usually find decent cherries (especially during the cherry season of late spring/early summer) at the grocery store. I like to try to find different ways to incorporate them into recipes, but usually just stop short of grabbing a heaping handful, washing and eating them as they are.
Recently however, I decided to do something different. I decided to make crepes and use the cherries in them. Looking in the refrigerator, I found some light cream cheese and some fresh mint, and decided that would be a perfect breakfast dish (or even dessert)!
Whole Wheat Crepe Batter
- 1 1/2 cups 1% Milk
- 1 cup whole wheat flour
- pinch of salt
- 1 egg, beaten
- 1 tablespoon butter, melted
Over a medium heat, ladle in some batter. Tilt the pan (a nonstick pan seems to be best), rolling the batter around in a circle to cover the bottom of the pan and it's spread evenly.
When the edges curl up and inward, flip the crepe over and cook the other side. Repeat with the rest of the crepes.
Mint Cream Cheese with Fresh Cherries Filling
(The measurements below are approximates as I do no measure when cooking)
- 1 cup cherries, cleaned and stems removed
- 2 teaspoons sugar
- 1/4 cup light cream cheese, softened
- 3 mint leaves, finely chopped
- 2 tablespoons sugar, more or less to taste
- 1 tablespoon 1% milk
Lay out a crepe, using a small spoon, add a dollop of the cheese mixture to the crepe and spread around so that it will cover a good portion of the crepe. Don't do this very thick, as it's a bit rich! Add about 5 or 6 cherry halves ontop of the cream cheese, with the cherries more to one side than the other.
Starting from one edge, roll the crepe over to cover the cherries and continue to roll it up. Place on a plate with the seem to the bottom. Repeat with the rest of the crepes. Top off with cherries and cream cheese mixture.