Happy Fourth of July everyone! I've decided this month to celebrate one of my favorite aspects of summer - the berry. I'm especially interested in this because we have so many fresh berries in the house right now. Next week I'll regale you with a different berry, but as you may or may not recall, last month we went blueberry picking and we are now on blueberry overload.
Not that too many blueberries are ever a bad thing. My kids would eat a pint at a time if they could. And they are a staple for the picnics we've been having.
Every Fourth of July they also make an appearance in the breakfast I make for the kids. Because when you're making something red, white, and blue, blueberries are a natural choice for the blue portion.
The red part of the breakfast is also usually berry-related, but it changes, because there are a lot of red berries. This year, with some leftover cherry sauce, it made sense to use that for our breakfast treat.
Red cherries, blue blueberries, and a little white whipped cream and we have a very patriotic berry filled, summer breakfast treat!
Cherry Berry Crepes
Blueberries
Coco Whip (or your favorite whipped cream)
- Fill each crepe with brandied cherry sauce.
- Place coco whip over the cherries.
- Sprinkle the blueberries on top and roll up the crepe.
- Top with more whipped cream, berries, or just powdered sugar
Now this is a breakfast (or dessert) Remy would love. She's berry obsessed!
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