Breakfast Crepes w/ Raspberry Wine Reduction

by Laura Swan
(Ankeny, IA)

Take a bottle of raspberry wine and bring it to a boil. Cook until it has reduced until it is nappé--enough to coat the back of a spoon and hold a line you draw through it with your finger. This will vary depending on the wine, but there will probably be about 1/2-3/4 cup left--enough for many crepes.

Meanwhile, make your favorite crepe recipe, but not with too much sugar so the raspberry reduction will shine. Fill with jam, peanut butter, fruit, or other simple but tasty breakfast foods. I like lemon pulp with a sprinkle of sugar as well.

Heat up your crepes if desired and drizzle on a bit of the reduction. Enjoy!

Note: Picture by permission of the author.