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How to make Crepes
Yield: 8-12 crepes, depending on size of pan and thickness of crepes
Prep Time: 5 minutes
Cook: 1 hour 25 minutes
*For sweet crepes add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract to batter
*You can add ground pepper, spices, herbs, and other flavorings to batter for fun savory crepes
1 cup all-purpose flour
2 large eggs
3/4 cup milk
1/2 cup water
1/4 teaspoon fine salt
2 tablespoons butter, melted, plus more for coating the pan
In a blender combine all the ingredients and blend for 10 seconds. Refrigerate the batter for 1 hour or up to 48 hours.
Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.
Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyways. You just want to be sure you don’t create any large holes in the crepes. Use your fingers quickly if necessary to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.
Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Serve or store in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart.
How to make Home Fries
Yield: Serves 2 to 3
2 1/2 tablespoons corn or peanut oil
1 medium onion, chopped into small pieces
1 small red bell pepper, chopped into small pieces
1 pound Yukon Gold potatoes, scrubbed and cut into a rough dice
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon paprika
1 teaspoon ground cumin
How to make Cheesy Potato Bake with Eggs
Yield: 8-12 servings
1 medium onion, finely chopped
2 tablespoons butter
kosher salt and freshly ground black pepper
4 teaspoons all-purpose flour
1 1/2 cups milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
3 pounds russet potatoes, peeled and thinly sliced (I used this mandoline)
1 1/2 cups chopped fresh broccoli
1 tablespoon vegetable oil
8 large eggs
2 tablespoons water
6 slices bacon, crisp-cooked and crumbled
1 large tomato, chopped
Preheat oven to 325 degrees F.
In a saucepan cook onion in butter over medium heat until tender, stirring occasionally. Stir in flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the milk. Cook and stir until mixture is slightly thickened and bubbly. Stir in cheese until melted.
In a 3-quart baking dish place potatoes. Top with cheese sauce. Bake, covered, for 55 minutes or until tender.
In a large skillet cook broccoli in hot oil over medium heat for 5 minutes or until nearly tender, stirring often. In bowl beat eggs, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked but still moist. Spoon over potatoes. Top with bacon and tomatoes. Serve immediately.
How to make Macadamia-Oat Scones with Orange Glaze
Yield: 16 2-inch drop scones
Cook: 1 hour
- 1 1/4 cups white whole wheat flour
- 1 1/4 cups oat flour
- 1/2 cup old-fashioned oats
- 1/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 4 ounces) cold unsalted butter
- 1 cup macadamia nuts, chopped
- 1 large egg
- 3/4 cup milk
- 1/2 teaspoon almond extract
- 1 cup confectioners' sugar
- 1 tablespoon grated orange zest
- 2 tablespoons orange juice
Preheat oven to 375 degrees F. Lightly grease a baking sheet, or line it with parchment paper.
To make the scones: Combine the flours, oats, sugars, baking powder, and salt in a large mixing bowl. With a pastry cutter or a fork, cut the butter into the dry ingredients until the butter pieces are the size of a pea. Stir in the macadamia nuts. Whisk together the egg, milk, and almond extract in a large measuring cup. Make a well in the center of the dry ingredients, and add the liquid all at once to the bowel. Lightly mix with a fork until the dough is evenly moistened; it will comes together but still be a little wet. Don't stir vigorously, or the scones will be tough. Let the dough sit for 5 minutes to allow the oats to absorb the liquid.
Scoop the dough by the generous tablespoon, placing the scones 2 inches apart on the prepared baking sheet. Wet your fingers and smooth out the tops a bit.
Bake until the tops and edges are light golden brown, 25-27 minutes. Remove the scones from the oven and cool on the pan on a rack for 15 minutes before transferring to a rack to cool completely.
Whisk together the sugar, zest, and juice in a small bowl until the glaze has no lumps. Brush over the tops of the cooled scones.