There are few people who would disagree that one of life's simplest, most beautiful pleasures is a slow, lazy Sunday morning. One spent with a rich, dark coffee and the Sunday Times, preferably outside on the patio in the warm spring sun...

This morning I made a favorite sweet treat, my highly simplified version of sopapillas. I know they're probably not technically "true" sopapillas, but I started making these a few years ago as a last minute dessert and  have found them to be a great alternative to crepes, pancakes or waffles for breakfast. I love the fact that they're quick and effortless to prepare, so the decadently easy pace of the morning isn't interrupted with the assembling and juggling of myriad ingredients. In fact, you need only four items: flour tortillas (I love using spelt tortillas), canola oil (or some other vegetable oil - olive oil works too but changes the flavor), honey and ground cinnamon. That's it!

Just take a frying pan or saute pan and pour about 1/8 of an inch of oil into it (you need enough to "float" the tortilla on top, but not enough to drown it). Heat the oil until it just begins to bubble and spit, then drop one tortilla into it and fry it for a few seconds until it puffs up. Flip it over quickly and continue frying a few more seconds - the puffs will sink when you flip it then rise again. When the tortilla is mostly golden and it seems to be staying puffed, remove it from the pan with a spatula and place it on a plate. (I usually take a paper towel and blot up any extraneous oil at this point).

Pour as much honey as you want on top along with a light sprinkling of powdered cinnamon, then serve almost immediately, while the warmed honey winds and pools deliciously between the tortillas golden puffs and crenellations. To be truly decadent, follow Frontera Grill's example and add brown sugar, cinnamon and orange peel to your coffee...or make the most of the sweet and savory contrast with a deep black espresso, straight up.