Top o' the Morning Part 2

Here's the perfect weekend breakfast or brunch - bright, beautiful, and perfect for summer.

CREPE BOWLS WITH FRESH FRUIT, YOGURT AND MAPLE SYRUP

For 4-5 crepe bowls: 1 1/2 cups flour; pinch salt; 2 egg whites; 3/4 cup milk; 2/3 cup orange juice; plain yogurt (at least 8%... or crème frais if you're feeling naughty); pure maple syrup; fresh seasonal berries (your favourite) (about 1/2 cup per bowl); Ramikins or small oven-safe bowls

As you probably know, a crepe is nothing more than a thin, non-rising pancake used as a base for something sweet or savoury. They're easy to wrap but they're so much more fun this way.

To make the crepes, sift together the flour and salt and then pour in the milk, juice and egg whites. Whisk until smooth and bubbly. Using a measuring cup, on a small-medium lighly-oiled pan pour just enough batter to cover most of the bottom and then swirl to cover the pan evenly. Cook for a minute or two and then flip. Set aside and repeat until you've made all the crepes you want.

Preheat 400. Using a large baking sheet, invert ramikins or small oven-safe bowls and drape the crepes over them, tucking them to the edges as much as possible. Bake off for about 10 minutes.

Meanwhile, pour a small splash of orange juice in a sauce pan on medium and blanch the fresh berries for 2-3 minutes (unless you prefer just to use the fresh berries as they are, then don't bother).

Once the crepe bowls have cooled, peel them off and lay them right-side up. Scoop about 1/2 cup of berries in each (straining off juice if you've blanched them). Dollop with big spoonfulls of the yogurt and top with maple syrup (sliced or slivered almonds add a nice touch too).

Really fantastic along side breakfast sausages.