Springtime Crêpes
Crêpes make a great breakfast for a special occasion, and double as a wonderful dessert. For these, I folded lightly sweetened whipped cream into soft chèvre as the filling. I roasted strawberries in balsamic vinegar and quickly cooked the rhubarb in sugar and vanilla.
Chèvre Whipped Cream
- 2 oz chèvre
- 1/2 cup heavy cream
- 2 tbsp sugar