Morning rituals and fig crepes

fig crepe 1

I really like to believe that I am an extrovert, someone who draws their energy from being around others.  But the more introspective I become the more I realize that I can only sincerely recharge when alone.  Unlike most of the world,  Monday is my day off of work.  It is the day I could sleep in, run errands, and unwind.  However, on Mondays I choose to get up early, lay out my medium (usually food), and create.  

There is something about morning light that both energizes and inspires me.  What ever memory of a failed cake recipe the day prior has faded and has reinvented itself in my dreams.  The euphoria of the day's first cup of coffee accompanied by a spinning Dvorak vinyl creates in me a fury of new ideas and I am roused to try again.

Everyone's inspiration looks different; the way we create, what we read, our method, but for me this is what it looks like.  It is wrinkly, imperfect, and honestly, messy.  It is unplanned, dreamy, and moved by wise words. And it is always paired with breakfast.

Where have you found your inspiration lately?

Almond Flour Crepes (gluten-free)

  • Four eggs
  • 1 cup almond flour
  • 1 Tablespoon honey
  • 1 teaspoon vanilla
  • 1 Tablespoon coconut oil for pan

In a medium-sized bowl, whisk the four eggs.  Add to the eggs the almond flour, honey and vanilla.  Set aside.  On stovetop, add coconut oil to a medium-sized fry pan and heat on medium high.  Once coconut oil is melted reduce heat to medium.  Add 1/3 cup of crepe batter to pan. Lift pan off of stove and rotate in a circular motion so that batter evenly coats surface of pan.  Cook for 2-3 minutes, flip, and cook for same amount of time.  Remove from pan and repeat until all batter is used. 

Fig Spread

  • 22 individual (or 1 heaping cup) black mission figs
  • 1 cup water
  • Juice of one naval orange
  • Zest of one orange
  • 1 Tablespoon honey
  • A pinch of salt
  • 1 teaspoon vanilla

In a saucepan on medium high heat add figs, water, juice, zest, honey, and salt. Bring pan to boil and reduce to medium heat. Simmer for 5 minutes stirring occasionally.  Remove pan from heat and add vanilla. 

Separate figs from liquid.  Place figs only in food processor and pulse for 30 seconds.  Add liquid a little at a time and continue to process until jam-like consistency is acquired.  I used about 1 cup of liquids. 

Place spread in a mason jar and allow to cool to room temperature before refrigerating.  Use atop soft cheese. pair with prosciutto, or spread on almond crepes!