As the weather begins to turn cold and the leaves fall off the trees, something even more insidious kicks into high gear for me. That's right, finals studying for law school begins. Every day essentially ends with me feeling the same way - ike I had been choked at the bottom of a pool.
However, as a reprieve to the seeminly neverending grind of school, was tonight's dinner, which Michelle prepared. If you have read through previous posts, you would know that I love eating breakfast for dinner, so as a dash of summer and the accompanying happy feelings, she made crepes with strawberries and bananas with a side of bacon.
She had never made it before, but it turned out gloriously.
I have discussed the recipe for crepes before here http://lawschoolfoodguy.blogspot.com/2009/10/breakfast-for-dinner.html, and I assume you know how to cook bacon, so I'll focus on the filling.
For the banana portion, she simply sliced up a few bananas and set them to the side.
1 pint strawberries, hulled and sliced
2 tbsp unsalted butter
2 tbsp brown sugar
pinch of kosher salt
1. Melt butter over medium heat.
2. Once melted, put in brown sugar and stir til bubbly
3. Add strawberries and lower heat to medium low
4. Stir slowly until strawberries render their liquid. Cook for about 10 more minutes to reduce juice a bit
5. Stir in pinch of salt