Recently, a fellow food blogger, Meg Pitts, made crepes and posted about them on her blog. Then, in the latest “Clippings” from Atlanta Botanical Garden, a recipe appeared for crepes. With that, my interest was peeked.
I haven’t made crepes in years. The recipe I’ve always used came from a book a friend shared with me when she married 45 years ago. It was a book published for new brides teaching them how to run a household. Given to brides by the store when registering for china and silver. We used to laugh together about the idea of living like Laura Petrie. That was the early 70’s, the women’s liberation era.
Now that crepes have appeared on the cooking radar screen, I decided to track that 50 year old recipe down and make some myself.
Ingredients copied from Happy Living, A Guidebook For Brides, 1965©
Makes 8 thin crepes
1½ cups all-purpose flour
1/2 tsp salt
3 whole eggs
1½ cups milk
Mix the eggs and milk together and then pour into the flour and salt mixture. Mix until smooth. This can be done with a spoon. Ladle 3/4 cup into an eight inch non-stick,skillet. Allow the edges to bubble, about one minute and then flip to the other side for another minute.
Fill with scrambled eggs, pimento and top with cheese and garnish with fresh basil.
If you want crepes on the sweetness side, fill with fruit, wrap, then drizzle syrup and sprinkle confectioner sugar over the top.
A great way to start the New Year off is with a light but filling breakfast. Poached eggs on whole wheat. Yum!
I feel like those women on the Activia commercials. During the holidays I don’t seem to eat as routinely and welcome the quiet beginning of a new year.
Three cups water
One Tbls. vinegar
New eggs aka fresh but only if you have chickens. Old eggs definitely don’t work.
Bring the water and vinegar to a boil. Break an egg into a small bowl and then slide the egg into the boiling water. While counting to 10, break another egg into the bowl and on the count of 10 slide the egg into the water. Boil for two minutes. After removing one egg, count to 10 and remove the other egg.
2 ounces orange juice
1/2 ounce triple sec
Pour juice and triple sec into a champagne flute and the top with champagne. One can make this without triple sec. I happen to run out of it and just used the orange juice by itself with the champagne. It was satisfactory.
Cheers to a new beginning.
This a great quiche to serve members of your book club, bridge club or whatever club you meet with.
Instead of using a typical pie crust, I came across this recipe from a Kroger’s grocery store brochure. The airy lightness of the hash browns was a big hit.
Hash Brown Potato Quiche
3 cups frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked ham, chopped
1 cup Cheddar cheese, shredded
1/4 cup bell peppper, chopped
1/4 cup onion, finely chopped
1/4 cup jalapeño chile, seeded and finely chopped
3/4 cup cream
salt and pepper to taste
Preheat oven to 425°. Pat the potatoes over the bottom and up the sides of a pie dish. Drizzle the butter over the potatoes. Bake for 25 minutes. Remove from the oven. Reduce the oven temp to 350°. Layer the ham, cheese, bell pepper, onion and jalapeño over the baked hash browns. Whisk the eggs, cream, salt and pepper and pour over the layered pie. Bake 25 minutes. Refrigerate leftovers. This serves 8 with a side dish.
Growing up, my mother always fixed a hearty breakfast. I never missed a breakfast before school. Many, many years ago when I was a single working mom, it was hard getting not just myself ready for work but like most, I had my daughter to get ready for school. This was before I married my husband and we blended our families together. I never left the house without having breakfast for both myself and my daughter. It wasn’t easy but I planned ahead. I got up earlier and allowed for time to fix breakfast.
To this very day, I still fix breakfast for myself. My husband doesn’t want to eat so prefers to go work without.
I decided to test the time it took for me to fix breakfast this morning. I set the timer for 10 minutes. From there I went to the fridge pulled out eggs, cracked three into a bowl. I retrieved the skillet, turned on the stove, put a dab of butter in it.
I whisked the eggs, added salt, nutmeg and dill. I didn’t have cream so I left that out. It really isin’t necessary for scrambling anyway. I retrieved a block of cheddar cheese and grated a small amount and put aside.
I then grabbed the bread and put a slice in the toaster and returned to the stove to pour the egg mixture into the now hot skillet. I moved the mixture around and just before done, I added the cheese. I let the cheese melt to my liking and scooped onto a plate.
I retrieved the toast, buttered and put some homemade blueberry preserves on the toast. I then poured a glass of juice and grabbed a magazine and sat down to eat.
Then I got back up and went to look at the timer and it was just turning eight minutes.
Now, obviously one has to allow for time to eat and do a somewhat cleanup. Many, many years ago, I left the skillet in the sink filled with soapy water and dropped the plate and glass in the dishwasher. When I came home in the evening I cleaned the skillet. I didn’t have to have a perfectly cleaned kitchen. I never however, let the skillet go uncleaned over night. I cleaned my kitchen thoroughly every evening before I went to bed and still clean the kitchen every evening. I do suffer OCD over a clean kitchen.