I present you with an EASY crepe recipe!
My great grandma Betty gets all the credit for this crepe. This recipe means so much to me; the fact that it’s an old family recipe and that every birthday breakfast-in-bed had these on my platter as a child. These were one of my first recipes trying on my own when I first started baking at 10 years old. They are so simple to make, but turn out so fancy and with endless filling possibilities. You can go savory with chive cream cheese and smoked salmon, or sweet with fresh peaches and whipped cream. My family’s special filling is a bunch of butter that melts as you spread it across the crepe, with cinnamon and sugar (a bunch of that too). It tastes like a cinnamon roll- and also like my childhood. And now, my husband REALLY enjoys them, and I get to pass the recipe down to my daughters!
When you serve these at Saturday breakfast, your family will think you hired a Parisian chef.
Grandma Betty’s Crepes
Makes: 12 large crepes
1 can evaporated milk
1 can water
3 Tbsp sugar
1 ½ tsp vanilla extract
1 ½ cups flour
3 tsp baking powder
½ tsp salt
- Beat together milk, water, eggs, vanilla, and sugar.
- Add flour, baking powder, and salt and mix thoroughly
- Heat small amount of oil in large skillet over medium heat.
- Add ½ cup of crepe mixture to pan, tilting pan in all directions to cover completely.
- Cook until bubbles form on top of crepe. Flip and cook an additional minute.
- Generously butter crepe then sprinkle with cinnamon and sugar and fold or roll up. Or use filling of your choice.
We have turned into a society that brunches. And I love it! A fried egg on top of anything and everything? Bloody Marys and mimosas? YES please!
This recipe was put together from my love of sweet potatoes, my husband’s and daughters’ love for grits, and all of our love for anything breakfast. I decided to create something simple, but different from what I’ve seen. And let me tell you; Rosemary and cinnamon work together like peanut butter and jelly! The chili flakes add some nice heat as well but not too much spiciness for my girls. This dish is so beautiful, with lots of colors and freshness. The grits become rich and creamy with the cream cheese and parmesan, and the sweet potatoes add some crunch and sweetness. The ground turkey really “beefs” up the dish. The tomatoes bring some acidity and the spinach is a healthy, fresh addition. A fried egg tops this bowl of goodness, which is like the cherry on top of a sundae. This meal is hearty, filling, and just the right dish for your next brunch.
Sweet potato Hash
1 Tbsp oil
4 cups sweet potatoes, diced
1 lb ground turkey
½ tsp salt
¼ tsp black pepper
1 clove garlic, minced
¼ cup onion, diced
½ cup diced tomatoes
2 cups fresh spinach
½ tsp rosemary
¼ tsp cinnamon
¼ tsp red pepper flakes
1 ½ cups quick cooking grits
1/4 cup cream cheese
1/4 cup parmesan cheese
- In a medium sauté pan, heat oil over medium heat. Add onions and ground turkey. Brown the meat, stirring occasionally.
- Add in garlic, sweet potatoes, tomatoes, salt, pepper, rosemary, cinnamon, red pepper flakes. Stir and cook for 3 minutes.
- Add ¼ cup water and spinach. Stir and cover. Cook for about 10 minutes until sweet potatoes are tender but not soft (you can stick a fork in). Stir occasionally so nothing sticks to pan.
- Cook grits according to directions on package. Add in cream cheese and parmesan.
- Using a large sauté pan, cook 8 eggs over easy. My trick is to melt butter or oil in pan add eggs, then 1/8 cup water over eggs, then cover. Take off heat once the yolks get a slight opaqueness.
- Assemble bowls by placing grits on bottom, then hash mixture, then fried egg on top.