Try a New Recipe: Crepes

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Bonjour!!!
As this recipe posts, my family and I will be flying over the ocean, on our way to….
PARIS!!!
We’ll arrive today just before noon, Paris time, which means only one thing: It will be Time To Eat!!! I’m very excited. But I just want you to know, I’m not kRaZyenough to post recipes while I’m actually in France, so these next few weeks I’ve done my best to come up with some recipes for French-ish food we love.
When I return, I’ll fill you in on all our luscious culinary adventures. (and it’s possible I’ll sneak in a comment or two while I’m abroad, but don’t count on it!)
So let’s start with crepes. I am looking forward to eating some of these for sure. We love crepes! They are easy to make, and so delicious. This recipe makes quite a lot of them.

We serve ours with several different toppings, depending on what we’ve got: sliced strawberries, peaches, cottage cheese, Mexican crema (table cream), maple syrup, and bananas sauteed in butter, brown sugar and a splash of rum.


Crepes
1 cup milk
6 eggs
1 stick butter, melted
1 cup flour

In blender, mix milk and eggs, mix in flour, then blend in melted butter. Cook on greased medium hot crepe pan. Pour about 1/3 cup batter quickly onto hot crepe pan, quickly tilting pan to cover the entire surface. Cook on one side until beginning to brown, then quickly flip and cook for a few more seconds. This is a fast process that you will need to practice to get the hang of, and the first few crepes never, ever turn out quite right. Just keep after it, and they’ll start to turn out. Serve right away, or you can refrigerate or freeze them for another time.
Peanut Butter Strawberry Pancakes aka Peanut Butter & Jelly Pancakes
The following recipes were inspired by a recent impulse purchase by hubby of Strawberry Peanut Butter M&M’s which were actually pretty good. I figured with Strawberry season is on the way, it would be a good time to try these out.
 
Peanut Butter Feather Pancakes
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder (this is what makes them feathery)
1/2 teaspoon salt
1 large egg
1/3 cup JIF Peanut Butter
1 cup milk
1 tablespoon butter, melted
  • In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
  • In a small bowl, beat egg with Jif until blended. Stir in milk and melted butter.
  • Add all at once to the dry ingredients, beating until blended. Add more milk to thin batter if necessary.
  • Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

 

 

 

 

 

 

 

 

Maple Syrup
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract

  • Combine all ingredients in a medium saucepan.
  • Bring to a slow boil.
  • Simmer gently 5 minutes.
  • Remove from heat and cool 5 minutes.
  • Store in refrigerator.

Peanut Butter Pancakes
1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 egg
¼ cup peanut butter
3 tablespoons butter, melted

  • Combine flour, sugar, baking powder and salt.
  • Beat milk with egg.
  • Add peanut butter and butter until smooth.
  • Add to dry ingredients and beat just until well moistened. Add more milk to thin batter if necessary.
  • Lightly butter hot griddle.
  • Spoon by ¼ cupfuls onto griddle.
  • Cook until golden brown on both sides.

Peanut Butter Strawberry Pancakes
aka Peanut Butter & Jelly Pancakes



1¼ cups Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup JIF Creamy Peanut Butter
2 tablespoon sugar
2 large eggs
1¼ cups milk
1 teaspoon vanilla
1/4 cup Strawberry Jam

  • Combine flour, baking powder and salt in large bowl.
  • In separate bowl, whisk together peanut butter, sugar, eggs, milk, and vanilla.
  • Stir wet mixture into dry ingredients, stirring until just combined.
  • Heat non-stick skillet over medium heat; brush with oil. Swirl half of jam into pancake batter.
  • Pour about ¼ cup of batter for each pancake into skillet.
  • Cook for 1½ to 2½ minutes or until underside is golden and bubbles break out on top. Turn and cook for 1 to 2 minutes or until underside is golden.
  • Repeat with remaining batter, spooning remaining jam into batter, and brushing skillet with more oil as necessary.
Shirred Eggs ~ Simply Delicious Sunday


SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.
*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.
Chocolate Oatmeal ~Simple Saturday with girlichef
Happy Saturday, all!! I’ve decided to do something a little different this week…and maybe more weeks in the future, because I really had fun with it…I made a recipe that was submitted to Mr. Linky on a previous Simple Saturday post! I always think everything looks so delicious…and I always want to try everything…and what better way than to actually do it and post about it! Something about MonsterMama’s Chocolate Oatmeal was just begging me to make it! Because, although I like chocolate chips in my granola bars…I’ve never actually mixed any chocolate into my actual hot bowl of oatmeal. It was kind of reminiscent of CoCo Wheats. It was rich (of course, that could be because I used Special-Dark Cocoa). It was decadent. It was a wonderful treat. But if you’re a weirdo not a chocolate lover…then this is just for looking…non-chocoholics need not apply!

Chocolate Oatmeal
my slightly adapted from MonsterMama’s recipe (& halved) version

1 1/2 c. Oats (I just used regular old rolled oats)
1/4 c. Vanilla Sugar
1/4 c. Cocoa Powder (I used Hershey’s Special Dark)
1 3/4 c. water
couple pinches of Espresso Brava Sea Salt
~1/2 c. milk

Bring water to a boil. Add cocoa and vanilla sugar, stir. Add oats and sea salt; bring to a boil, then reduce to a gentle simmer. Allow to cook for ~5 minutes or until done. Remove from heat and stir in milk.

Serve with more milk & a few granules of Espresso Brava Sea Salt to finish!

Thanks for the inspiration MonsterMama! I can’t wait to see what Simple dish you’ll all share with us this Saturday…hmmmm….now, what to make for next week….

Baked Omelet with Paprika Cheese Hash Browns ~ Simply Delicious Sunday

BAKED OMELET with PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I them assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.



BAKED OMELET
4 large eggs
1/4 cup milk
1 small tomato, diced
1 small bunch green onions, sliced thin
4 ounces chopped ham (or meat of your choice)
1/2 cup finely shredded white cheddar
salt and pepper to taste
PURE

  • Preheat oven to 375 degrees.
  • Whisk eggs and milk until well blended.
  • Generously spray a 9 inch square baking dish with PURE.
  • Sprinkle onions, tomatoes and meat over the bottom of the baking dish.
  • Sprinkle 1/3 of the cheese over this layer.
  • Pour eggs over the cheese.
  • Top with 1/3 more of the cheese.
  • Bake 20 minutes or until just set.
  • Top with remaining cheese and leave in oven just until melted.

PAPRIKA CHEESE HASH BROWNS
4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

  • Melt butter in a large skillet* over medium high heat.
  • Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
  • Brown well.
  • Sprinkle cheese over top and fold in.

*Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

Healthy Helpings – Breakfast in a Cup
These little “muffins” are great for breakfast on the go.

4 oz reduced fat loose breakfast sausage

1/4 cup chopped green peppers
1/4 cup chopped onion
1 c liquid egg substitute or 4 eggs
1 large egg
1 can (4 oz) sliced mushrooms (drained)
1/2 c (2 oz) shredded reduced fat cheddar cheese
  • Coat a 6-cup muffin pan with nonstick spray. Preheat the oven to 350F
  • In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion for 5 minutes, or until sausage is browned.
  • Spoon mixture into a bowl and cool slightly.
  • Stir in egg substitute and eggs, and the additional egg and mushrooms.
  • Spoon mixture evenly into prepared muffin pan.
  • Sprinkle with cheese.
  • Bake 20 minutes, or until egg is set.
2 pts – ww (using egg substitute)
107 calories, 12 g protei, 4 g carbs, 5 g fat, 1 g fiber.