I have an interesting relationship with breakfast. As a kid, I always tried to avoid it, mainly because it involved milk. You can imagine my surprise when I found out later in life that I was lactose-intolerant! As we got older, my parents stopped forcing me and my sister to drink milk and we got to drink tea instead. We always had Greek mountain tea, rather than coffee, which is why I'm always transported to my childhood whenever I open my tin of Sparoza Aurora Loose Leaf Tea. When I wanted to put together a Greek Breakfast Meal Kit for Zelos, I knew this handcrafted herbal mountain tea with its aromatic orange zest would be at the heart of it.
Of course, like any child, I did love the homemade jams that were always part of our breakfast, so Zelos' Greek Breakfast Meal Kit also has two sweet treats...but I'd like to think with a more adult twist. There's Elli & Manos Raisins & Cinnamon Gourmet Spread, with a splash of balsamic vinegar that cuts the usually excessive sweetness of this classic breakfast flavor combination. If you have time to make a warm oven treat, perhaps for a special brunch, put a spoonful in a couple of cored apples for easy baked apples with raisins and cinnamon, or spread some on puff pastry and top with crumbled goat cheese for a fast and easy sophisticated treat. Try my tasty spiced apple bread with raisins and cinnamon, too - your kitchen will smell divine!
Our Greek Breakfast Meal Kit also has a full-size jar of Citrus Chian Tangerine Marmalade. Its especially bold aroma and flavor are more pronounced than the typical clementine tangerines we know in the States and will certainly wake up your usual oatmeal, yogurt or morning toast....even your PB&J! These treats are wonderful for an afternoon tea, too, and make a lovely appreciation gift for anyone special.
My own family's favorite breakfast is my homemade crepes. The inspiration came from my grandmother, who used to make blini, because she was born and raised in what is now the area between Russia & Georgia. She would only make them for really special occasions and she'd always serve them with a spoon sweet, usually her homemade sour cherry, or sometimes her peach marmalade. When I went to live in Belgium, crepes were so common and I remembered my grandmother, so they became our favorite Sunday morning breakfast.
Once we came to the States, we discovered brunch, and I just loved the mix of sweet and savory, the extra time around the table with friends and family instead of that rushed weekday breakfast at the kitchen counter. Crepes became a brunch staple and my sons Panos and George still make them for themselves and their friends, so I thought I'd share my recipe below. Enjoy with a cup of tea and a topping of your choice!
From my family to yours, enjoy our favorite Sunday morning breakfast. A fun recipe to make on your own or with kids!
1 cup milk
2/3 cup flour
a pinch of salt
1 tbs vanilla extract
Butter for the pan
Mix well in a bowl all of the ingredients, except the butter, creating a smooth, thin batter. Put the batter in the refrigerator for 15-30 minutes to rest.
When you’re ready to eat, warm a small amount of butter in a medium pan over medium heat. When the butter foams, pour about half of a soup ladle of batter into the pan, making sure it distributes evenly across the bottom. Cook for 1-2 minutes max and, with the help of a spatula, turn and cook for another minute. Place onto a plate and repeat with the rest of the batter for a nice stack of crepes.
You’ll need to experiment with the temperature of your burner for best results, as the cooking time can vary from stove to stove. You don’t want your crepes to be overcooked or burnt and since they are thin, they can easily burn. Over the years, I found it best to keep my stove-top temperature at medium or medium-low and be patient rather than risking burning them...and having a grumpy family!
Crepes are delicious with sweet and savory fillings. For breakfast, we love them with all of Citrus’ spoon sweets and marmalades just because they truly are a refreshing burst of flavor that reminds us of our summers on the island of Chios. Enjoy!
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