Strawberry crepes

Certain mornings, I can only tempt myself from beneath the quilt by cooking breakfast in my head. I think through the contents of the refrigerator, past the strawberries and the jug of milk, into the yogurt and out through the honey. I pass through the pantry, tipping over the powdered sugar and finally dipping into the flour, until a recipe worth getting up for is sizzling against my skull.

This morning it was crepes. Every breakfast this week has involved the four quarts of strawberries I picked up at the farmers' market. We'd had plain berries, berries with cream, berries with granola, and berries with yogurt—all good, but none anything beyond the ordinary. The thought of a sweet, thin round slathered with melting yogurt, bursting with berries, and sprinkled with powdered sugar was enough to get me into my slippers.

Downstairs in the kitchen, I pulled out the food processor and started mixing. In went the flour, the milk, the eggs, and the butter, along with a dab of strawberry jam. With a bit of good luck, all four of the crepes managed to slip from the pan without sticking, and we sat down to a magnificent morning feast.

Happily, there's enough batter to get me up tomorrow morning, too.

STRAWBERRY CREPES

Makes 4-8 crepes, depending on pan size

Mix in a food processor or blender: 1/2 cup whole wheat flour, 1/2 cup milk, 1/4 cup warm water, 1 and 1/2 tablespoons strawberry jam, 2 eggs, and 2 tablespoons melted butter. When batter is smooth, ladle several tablespoons into hot, lightly buttered pan. Tilt pan to coat bottom; let cook for 2 to 3 minutes or until cooked almost through, then flip carefully using fingers and a spatula. Let second side cook for 30 seconds to a minute, slide out of pan. Spread with a spoonful of full fat Greek yogurt and top with sliced strawberries.