A Week of Breakfasts: Just Eat It!

27 Feb
Quick Crepes at Home with Siiri Sampson, Seattle Food Blogger

A quick homemade crepe batter from scratch - the hardest part is letting it sit!

Just a thought here – everyone should start the day with a homemade breakfast. A breakfast made with love. The kind of meal that tastes so much better, because someone made it with care, knowing it would fuel your day, help you focus, and send you off into the world just a little more complete, a little more full, a little more ready to take on the world.

Well, we know how often that doesn’t happen, which makes the mornings you do get a treat like that even more meaningful. This weekend, I pulled out my homemade crepe batter recipe. This is the SAME recipe I’ve been using since 7th Grade Home Ec class. That’s right, I’ve been toting it around all these years, and I realized, it’s the first thing I ever made, and it was as delicious then as it is now. You can also see the stack of Trader Jo’s organic turkey sausages photobombing in the background….they were the perfect addition to a standard like the crepe.

Before I show you the other (slightly fuzzy) breakfast pictures from the past week, here’s my crepe recipe:

Siiri’s Homemade Crepes

  • 3 eggs
  • 1.5Cups Water
  • 1Cup Flour
  • 1Tbsp. Melted butter (for the pan – if you have a nonstick pan, skip the butter!)
  • pinch of salt

Directions

  1. Whisk all ingredients (except that butter) together vigorously for about 2 minutes.
  2. Set aside and let rest in a non-reactive bowl (this means NO METAL) for 30 minutes.
  3. Get your largest frying pan up to medium high heat (I do a tester crepe of course, and find my heat at about a 7 or so is good).
  4. Turn your oven to 200F and once you’ve made about 5 crepes, transfer to a cookie sheet in the oven to keep warm. They won’t dry out, don’t worry!
  5. Each crepe is about 1/3Cup of batter, and I use a big old spoon to pour it in and spread the batter around with the back of the spoon before it sets. Once the edges curl up a bit, it will release itself from the pan. Flip it for about 15-30 seconds, and you’re done!

With that, here’s a few more images I’ve taken recently that I just had to share, even though they’re fuzzy, and not a great example of my food photography skills (or lack thereof I should say)….

Breakfast sandwich from Siiri Sampson, Seattle Food Blogger

A simple toss together sandwich of toasted whole wheat English Muffin, two fried eggs over medium, twice fried pepperoni, and melted cheddar.

This was a quick weekend breakfast LAST weekend before heading out for a day of errands and chores. An old school, stick to your ribs classic – ye olde McMuffin on the homestyle…in other words, I faked an Egg McMuffin sandwich with the junk I had laying around in the fridge. My audience didn’t seem to mind one bit!

Apple Thank You Berry Munch tart, brought to you by Siiri Sampson, Seattle Food Blogger

Another fun concoction of apples, cinnamon, nutmeg, tart crust and topping made from Girl Scout Cookies - Thank You Berry Munch cookies to be exact!

And this beauty was a tasty apple tart with lemon essence and a crunchy cookie crumble topping (perfect with a cup of steaming hot coffee on a frosty winter morning, right?! I had some leftover Girl Scout Cookies called Thank You Berry Munch that have yummy dried berries and other tasty bits in them. I crumbled them in my nut chopper (think “Slap Chop” but fancy, from Pampered Chef…), and added a half Tablespoon of Smart Balance, mixed into a topping and baked the whole thing off at 400F for 30 minutes to a golden brown crisp.

That’s all for now – go enjoy your week, cook with the ones you love, and if you can, make someone’s day better by making, bringing or treating them to breakfast! A great way to say you care!

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