Every fruit stand around town has Johannisbeeren available. These bright red beautiful fruits seem to grab my attention at every fruit stand or outdoor market we pass. I have been meaning to look them up online to see what they are and what I would do with them, but kept forgetting. (For you information hounds: they are currants. Which I don’t recall ever seeing fresh anywhere in the U.S. just in jelly.) This morning we had breakfast at Milchmanns and they served us a small cluster of them. We immediately knew what we would use them for, so on our way home we grabbed a container of them.
A family favorite around here is Omeletta, which is basically a heavy crêpe. We rarely have to wonder what the kids will want to eat because they never say no to omeletta. Because it is just a few staple ingredients we can whip them up quick and rarely have to stop at a store, just add peanut butter, Nutella, and syrup and we are good to go. Sadly, maple syrup is hard to come by in Berlin. I did find a small bottle at the local grocery store but at €6 it’s just too much for this gal so we’ve gone without our family favorite….. until tonight.
We made a Johannisbeeren syrup! Denny whipped up a batch of omeletta for dinner, spread some Nutella on them, spooned on some homemade fruit syrup and dinner! It was so good to have a home favorite a new way. We do have a little syrup leftover so we might need to sneak out for some vanilla ice cream in the next couple days to use up the rest.