Frenchy's Finds is hosting "Food Week". Thank you Sherrie ! Share our favorite recipes in each of the categories she has identified. Hop on over to her website to see how you can play along.
Here is what Sherrie is looking for today - our favorite recipe for breakfast.
Although I am not usually a breakfast person I force myself to have a light breakfast on weekdays - two slices of toast with jam and my "loving" cup of coffee or a small bowl of oats. But on weekends I enjoy treating myself to a nice breakfast and this is what I love to enjoy :
1 cup all-purpose flour (I use unbleached flour)
1 teaspoon white sugar (organic cane for me)
1/4 teaspoon salt (sea salt)
1/2 teaspoon grated orange rind
2 cups milk
1/4 teaspoon vanilla
2 tablespoons melted butter
Sift together flour, sugar, salt and orange rind; set aside. In a large bowl, beat eggs, milk and vanilla together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan (I use a small frying pan and it works fine. The size of the pan depends on how small or big you want your crepe) over medium heat. Pour the batter onto the pan, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides, slide onto a plate and roll-up and serve hot with the following drizzled on top :
Orange maple syrup :
1 cup pure maple syrup
1/4 cup orange juice
1/4 teaspoon cinnamon
1 tablespoon butter
Put all ingredients in a small saucepan on low to medium heat and heat through. No need to let it boil. When butter is melted and all ingredients are well blended together - it's ready to drizzle over your rolled-up crepes.
You can very well add fruits on top of your crepes such as orange slices, strawberries, banana slices, etc. No limits - it's up to you; add whatever you like or what you have on hand. Gee, you can spread some Nutella before rolling, that's always good, right.
On the side - a cup of coffee.
Yup, you guessed it - tomorrow will be "Lunch" Tuesday. If you like black beans, I have the recipe for you.