If there is something I can eat anytime of the day, it has be to crepes. Crepe is such a versatile dish. You can eat it as a breakfast, lunch, dinner or just as a snack. Today’s recipe is inspired by Christinas’ of Sun Valley cookbook. I got this cookbook as a gift when I lived in Sun Valley and it is one of my favorite cookbooks. This recipe makes 10-16 crepes depending on whether you make them wafer thin or not! Enjoy the first day of the year with sweet crepes!!
1 1/2 cup flour
2 tablespoon melted butter
1 1/2 cups milk
1/2 cup water
1 teaspoon vanilla
1. Heat butter or oil in a skillet. In a large mixing bowl, whisk together melted butter, eggs, flour, milk, water, and other ingredients until well mixed.
2. Oil a non-stick pan and pour 1/8 cup of the crepe mixture in the middle. Tilt skillet in all directions so the batter covers the bottom in a thin layer.
3. After a minute, lift edges with spatula, turn the crepe over. Let it cook until brown.
4. Cook both sides until golden brown.
5. Enjoy your crepes with whip cream, chocolate sauce and fruits like banana or strawberries.
I learned how to make crepes from an expert in Paris.
If you get crepes in Paris, they come in a cone so you can walk and eat.
Here is an easy recipe for a fold over omelet that I made for our Christmas day brunch. It was quite good. I used onion, rice, tomatoes and bacon for filling, but you could use any vegetables or muffins.
2 large eggs (per omelet)
1 chopped onion
1 teaspoon garlic
1/2 teaspoon curry powder
2 sliced tomatoes
1 cup bacon pieces
1 cup cooked rice
Oil as needed
Salt to taste
1. Fry bacon pieces in a pan without oil until crisp and brown. Set aside for a later use.
2. In the same pan, add chopped onions and curry powder. Cook for 2 mins at medium heat.
3. Add tomatoes and cook for another 5 mins.
4. Get all the ingredients ready to make an fold over omelet.
5. Beat two eggs and fry in the same pan.
6. Now, add bacon.
7. Add tomato and onion sauce.
8. Add rice.
9. Gently cover rice using one side of the omelet.
10. Cook both sides.
11. Enjoy when it is still warm!
Allergic to gluten? Try almond flour pancake. This recipe makes about 5 pancakes.
- 1 cup almond flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons unsalted melted butter
- 2 large egg
- 1 tablespoon vegetable oil to cook
- 4-5 tablespoons of blueberries (optional)
1. Crack two eggs into a large bowl and beat them.
2. Add all dry ingredients and 2 tablespoons melted butter.
3. Add water and beat the batter until well mixed. Add blueberries.
4. Heat a non-stick pan and add 1/2 teaspoon oil and add enough batter to make a pancake.
5. Cook for a minute and flip to the other side.
6. Cook for another minute.
7. Cook again for another min or cook until browned.
8. Garnish with desired toppings and Serve warm!