Breakfast Crepes

Sometimes you need something crazy and a little scary to remind you what is really important in life. A reality check. So you can assess priorities with a little more perspective. All of that is my way of saying that a big Sunday breakfast is one of our re-discovered priorities. With potatoes sliced thin and pan-fried with scallions. And uncured bacon. And good eggs.

So to make things a little more special to herald the return of our big Sunday breakfast, I made crepes. We filled ours with those good eggs, scallions, and uncured bacon mentioned above. And to mine I added Jarlsberg cheese. But you could fill yours with anything you like. Anything that would make Sunday special. Like swiss, egg, and spinach. Or cheddar, bacon, & cherry tomatoes.


Oh, and if it seems like our breakfast couldn't get any better ... maybe the best thing about crepes for breakfast, is the extra batter that becomes crepes filled with butter and sugar for dessert. Because why should dessert be reserved for after dinner? Happy Sunday!


Simple Crepe Recipe
Be sure to cook your filling ingredients ahead of time. For dessert crepes (see above), on step three coat with a little butter and a palm-full of sugar.

1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp melted butter

1. Whisk together flour and eggs. Slowly whisk in milk and water. Add salt. Slowly add butter. Whisk until fully incorporated.

2. Heat a pan over a medium-high flame. Butter the pan. Pour in 1/3 cup of batter and move the pan in a circular motion to coat the entire bottom with a thin layer of batter. Cook for 2 minutes.

3. Flip with a spatula. Cover with fillings of your choice. Cook for 2 minutes and fold over.