Breakfast Crepes w/ Raspberry Wine Reduction

by Laura Swan
(Ankeny, IA)

Crepes with Raspberry Wine Reduction

Crepes with Raspberry Wine Reduction

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.

Comments for Breakfast Crepes w/ Raspberry Wine Reduction

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Mar 10, 2010
by: Beth Davidson

This sounds wonderful for Brunch. Wine and Crepes, what could be better!

Mar 10, 2010
Wine for Breakfast?
by: Kroocrew

This is probably the most interesting processing of a foodstuff/drinkstuff that I have come across. It certainly has me intrigued and I have sort of imagined the taste of the reduced wine.

I think the fruity tang would be ideal as a breakfast heart starter and I'm thinking down on the banks of a city river somewhere waiting for a Derby type day to begin. Some chicken sandwiches, a glass of champagne and delicious Raspberry Wine sauce drizzled over a perfect crepe. I would enjoy that. All in appropriate dress of Morning Suits, the ladies with their spring hats, big wide napkins to prevent the stain of the dripping luscious wine on the glad rags.

Pick me up at say 6 am I'll bring the champagne and ice, flutes.

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