Monday, October 15, 2012

make it: conference crepes and farmers breakfast

Two of my all time favorite foods on the planet, and I only really have them twice a year.

SUPER easy Crepes (recipe from Sarah)
3 eggs
1/2 tsp salt
1 cup milk (we use skim)
2/3 c flour
----whisk all together and pour into "skinny pancakes" as my mom calls them, on a well greased or buttered (the fruit and yogurt can balance it out right?) pan using just under 1/4 cup----
 also to remember: loads of fresh fruit (or nutella I suppose if you are into that sort of thing)
 if you start to notice the fruit disappearing as you make the crepes, it is probably because you placed it within arms reach of one of these little stinkers:
 add a little yogurt (or whipped cream, no one's going to judge you here)
and viola! breakfast. repeat at least 4x.
 all the necessary ingredients
 and the pouring of the crepes, for those of you (like me) who had never actually done this until a few months ago, crepes can be hard! I usually double my batch so I can get away with a couple burnt/too thick throwaways.
 my 1/4 measuring cup and about how much batter I put into it. so maybe 2/3 of a 1/4 cup?
 (post-buttering), you throw it on the pan as fast as you can, spreading it around so it gets that circular look.
 move the pan around till the batter stops moving, this will keep it most even.
 aaand then wait for it to brown!
 Pouring it in the pan, it should make a nice thin layer. It may bubble a little but probably not, you just sort of watch the edges and when they look like you can stick a spatula underneath them to flip the crepe over, do it!
post-flip. I usually like a little more brown, but it is always better to undercook than overcook a crepe... you can always re-flip it over to add a little more color if you desire.
if you do have leftovers (the recipe makes about 11 crepes), put plastic in between each one so that they don't stick together in the freezer or refrigerator. 
They last a few days in the fridge and a few weeks in the freezer.

 Farmer's Breakfast (recipe adapted from 

I used regular sharp cheddar cheese, and instead of bacon, these amazing Aidell mini sausages.
 throw it all together and put in the fridge for a few hours. then remove, cook at 350 for 45 minutes or until fully cooked.



1 comment:

Sarah Elizabeth Kron said...

<3 skinny pancakes <3 we should trademark that. (: ps it's my roommate katherine's recipe but since she doesn't have a blog (and i am the one that wrote the recipe that i am shocked you still have the sloppy post-it note original of) i will take credit (: the key to not burning them, i've found, is to make sure you reeeeeeally butter up for your 1st crepe and every 2-3 crepes after that (i usually put a little bit of butter/non-stick spray) in between each one, and that works pretty well. and cooking them on mega-low heat. like 3-4. makes me want to eat them nowwwwwww om nom nom!

ps that farmer's bkfst looks amazing!! def need to try that sometime just replacing sausage with baconnnnn (:

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