There aren't too many experiences more romantic or thoughful than being served breakfast in bed. To make this AM surprise everything it can be, be sure to invest in a sturdy bed serving tray, and some fresh-cut flowers for picture perfect presentation. As far as the food, it's best to keep it simple and elegant. Whopping big brunches with enough selections to fill a buffet bar are best kept to the dining room. With that in mind, here are some mouth-watering, up-to-the-minute recipes bound to have them inviting you back to the boudoir on a regular basis!
Raspberry Buckwheat Crepes
This recipe serves six, so adjust accordingly, or layer extra crepes between wax paper, roll up, and freeze in plastic for up to one month.
3/4 cup buckwheat flour
1/4 cup all-purpose flour
1 teaspoon sugar
Pinch of salt
1 cup milk, plus more as needed
2 tablespoons melted butter, plus more for pan
1 cup Greek yogurt
2 tablespoons confectioners' sugar, plus more for dusting
Dash of vanilla extract
3/4 cup raspberry jam
1 pint raspberries
To make crepes: In a large bowl, whisk together both flours, sugar and salt. Make a well in the center; add eggs, milk and melted butter. Whisk until batter is smooth (it should have the consistency of heavy cream). Chill at least 1 hour or overnight.
Remove batter from refrigerator; it will have thickened. Stir in additional milk by tablespoons as needed until batter again has the consistency of heavy cream. Heat a 10-inch nonstick pan over medium-high heat. Melt 1/2 Tbsp. butter in pan, tilting to coat bottom of pan; pour off any excess. Pour in a scant 1/4 cup batter; tilt to spread as thinly and evenly as possible. Cook until underside is golden brown, about 1 minute. Loosen edge with a spatula, flip and cook 30 seconds more. Transfer to a plate (the first crepe or two never work). Repeat with remaining batter.
To make filling: Preheat oven to 300F. Combine yogurt, confectioners' sugar and vanilla; set aside. Line a rimmed baking sheet with foil. Spread crepes with 2 Tbsp. jam each; fold in half, then fold in half again. Place on baking sheet, arranging in a single layer. Bake about 7 minutes or until heated through. Transfer to dessert plates. Top each with a dollop of yogurt mixture. Garnish with raspberries. Dust with confectioners' sugar before serving.
Spinach, Feta, and Tomato Omelet
A Mediterranean twist on the classic breakfast omelet.
1 medium plum tomato
1 oz feta cheese
1 cup (loosely packed) baby spinach leaves
4 large eggs
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon margarine or butter
Toasted country-style bread (optional)
Chop tomatoes, crumble feta cheese, and thinly slice spinach leaves.
1. In medium bowl, place eggs, water, salt, and black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.) In 8-inch nonstick skillet, melt 1 1/2 teaspoons margarine on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet.
2. After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes. Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and layer one-half of crumbled feta, spinach leaves, and chopped tomatoes over half of the omelet. 3. With spatula, fold unfilled half over filling.
4. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Repeat process for second omelet. Serve with toast if desired.
If you want to do breakfast in bed for someone who is health-conscious, or who just doesn't have a big appetite upon rising, consider these two variations on fruit salad! Note that fruit salad looks best served in clear bowls.
Delicious Fruit Salad
(Serves 6, adjust for desired number of servings)
2 cups diced apples
1 cup sliced banana
1 cup sliced fresh strawberries
1 cup chopped walnuts
1 cup vanilla yogurt
3/4 teaspoon ground cinnamon
In a bowl, mix the apples, banana, strawberries, and walnuts. Fold in the yogurt. Sprinkle with cinnamon. Gently stir just before serving.
Mango Madness Fruit Salad
(Serves 12, adjust for desired number of servings)
5 mango, peeled and diced
6 fresh strawberries, sliced
1/2 cup blackberries
1/4 cup chopped cilantro
1/2 lime, juiced
Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.
Grand Marnier French Toast
(Makes 4 servings)
Imagine hot, delicious, French toast, sprinkled with powdered sugar and served with warm maple syrup. Could you spoil your love more? We think not. Add a glass of passion fruit juice, and brew fresh coffee for later. Here's a variation we love on the basic recipe:
4 large eggs
3/4 cup half and half
1/4 cup Grand Marnier, other orange-flavored liqueur or frozen orange juice concentrate, thawed
2 tablespoons sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
8 3/4-inch-thick French bread slices
4 tablespoons (1/2 stick) butter
Warm maple syrup
Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2 inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place baking sheet in oven and preheat to 350 F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and sauté until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.
Recipe courtesy epicurious.com