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The Undercover Cook
Full-time mom & marketing manager in search of interesting food choices, smarter eating and the latest food trends even when time is in precious short supply.
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Category Archives: breakfast
Happy Father’s Day with Homemade Crepes
In general for breakfast I try to go with mostly protein, it really does keep you going better. However on special occassions I pull out the carbs and show off.
Today’s special breakfast was crepes. These delicate little breakfast treats feel so fancy but they really take only a couple of ingredients and are very easy to make. You make them fancy by filling them with something decadent.
My favorite way to enjoy crepes is hot off the griddle with a smear of Biscoff Spread or Nutella followed with a nice topping of fresh strawberries, blueberries and mangoes. However a crepe with just melted butter and honey can be pretty sweet too. What is your favorite way to enjoy crepes?
Easy Homemade Crepes
Prep: 5 minutes - Cook time: 1.5 – 2 minutes per crepe - Makes: 16 (6-inch) crepes
- 1 cup all purpose white flour
- 1/2 teaspoon salt
- 1 1/2 cup milk
- 2 large eggs, well beaten
- 1 tablespoons butter, melted
- dash of nutmeg
- non-stick cooking spray
Optional fillings:
- Biscoff Spread
- Nutella
- fresh fruit or berries
In a mixing bowl whisk together flour, salt, milk and beaten eggs until smooth. Stir in butter and a dash of nutmeg.
Heat a 6-inch non-stick skillet on medium high heat. Spray pan with non-stick cooking spray.
Add 2-3 tablespoons of batter to the pan and turn quickly in all directions so that the batter evenly coats the bottom of the pan.
Cook for 1 minute flip crepe and cook for another 30 seconds -1 minute. Place cooked crepe on a plate . Repeat the process with the remaining batter.
Enjoy crepes immediately while warm or store in the refrigerator for up to 2 days or in the freezer for up to 3 months. To store crepes, stack crepes between sheets of wax paper and place into an airtight container of a ziplock bag in the refrigerator or freezer.
Other Recipes You Might Enjoy!
Berry Studded Honey Cloud Pancakes
Little Dude and I have just returned from a week in Orlando cavorting with Mickey. We were joined by several of friends from out of state down. Despite a couple of days of torrential down pours follow by a couple of days of blazing heat we had a most glorious time. (Although I will say that I have determined that Disney is definitely the least relaxing vacation on the planet and my feet have taken a solid week to recover from all the walking….not that I am complaining of course.)
As I packed up the car our last morning in Orlando for the trek back home, Logan’s tears started. He wanted to “stay on vacation, mommy!” I tried to reason with him about the joys of home and merits of gainful employment and the great “Mommy and Logan time” were going to have even without our friends. His little three-year-old mind just wouldn’t accept my logic. It was a long ride home.
I decided I needed to bring it on strong the next morning to help Little Dude get over his strong case of post-vacation-blues. As you might have expected from me, that meant the day had to start with a totally kick-booty breakfast. I started with a favorite recipe I originally I found on pinterest for Honey Cloud Pancakes, made a few tweaks and ended up with a totally fabulous start to our day.
egg whites beaten until white and peaky
final batter after folding in egg whites
I totally L-O-V-E this recipe and so did Logan! Honey Cloud Pancakes remind me of crepes in taste and texture but the are much thicker of course (more cloud like if you will!). I studded mine with blueberries and strawberries but you could use other berries, ripe peaches or even banana slices if you liked. This would be an awesome breakfast for any special occasion (first day of school, valentines day, sorry I forgot your birthday or whatever) or on a morning when someone you love just needs a little extra TLC. They can also be a convenient breakfast because you can make them the night before and store them in the fridge to reheat in the morning. I can personally attest that they reheat beautifully!
Berry Studded Honey Cloud Pancakes
Prep time: 8 minutes - Cook time: 12 minutes - Makes: 2
2 large egg and 2 egg white- 1/2 cup of general purpose white flour
- 1/8 teaspoon salt
- 4 teaspoons of honey + extra for drizzling later if desired
- 1/4 teaspoon vanilla extract
- dash of nutmeg
- 1/2 cup of warmed milk
- 2 tablespoon of butter + extra for drizzling later if desired
- 6-8 fresh strawberries, cut in half & green stem removed
- 1/2 cup fresh blueberries
- 2 oven safe 6’’ skillets
Preheat the oven to 400°F .
In one bowl use and electric mixer to beat 2 egg whites until it is white and peaky (about 2 minutes on medium high speed).
In a separate bowl combine the 2 whole eggs, flour, salt, 1 tablespoon + 1 teaspoon honey, and vanilla and a dash of nutmeg. Whisk in the warm milk.
Gently fold the egg white into the batter with a metal spoon.
Heat 2 small 6 inch oven proof skillets on medium-high heat. Melt one tablespoon of butter in each pan.
Pour half of the batter into each skillet. Cook for a few minutes until the batter starts to set.
Gently add strawberry halves and blueberries to the batter. Place both pans into the preheated oven. Bake until puffed up and golden.
Drizzle with honey and melted butter if desired. Serve warm.
Other Recipes You Might Enjoy
BlueBerry and Cinnamon Multi Grain Pancakes
Swamp Cakes (Almond Pancakes with Bananas and Almond Butter)
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Posted in breakfast, brunch, eggs, seasonal fruits and vegetables
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Shortcut Multigrain Blueberry Pecan Pancakes
The weekend breakfast routine in our house is pretty standard. Saturday mornings we make homemade multigrain blueberry pancakes and Sunday morning we have leftover homemade multigrain blueberry pancakes. It is a routine I look forward to every week day in between.
Last week however we went on vacation. 5 families with 9 kids between us in 2 condos at the beach. It was awesome! It was also definitely a break from the routine with lots of junk food and lots of eating out.
One morning though my dear friend April got up and made an actual healthy breakfast for the whole crew – multigrain pancakes using Bob’s Red Mill pancake mix. The pancakes were delicious and the mix gave me great inspiration to short cut a little on my normal weekend breakfast routines back home.
This weekend I went for a more semi-homemade version of pancakes. I used the Bob’s Red Mill mix but then changed things up by swapping out most of the oil for yogurt and adding in a few extras like frozen blueberries, pecans and a dash of vanilla. The results were scrumptious and definitely a few steps easier than pancakes from scratch.
Little dude preferred his pancakes with a smear of almond butter and jelly. I chose to top mine with fresh strawberries and a little real maple syrup. We both gave breakfast two thumbs up!!
Shortcut Multigrain Blueberry Pecan Pancakes
Prep time: 5 minutes - Cook time: 15 minutes - Makes: about 16 pancakes
- 2 cups Bob’s Red Mill 10 Grain Pancake and Waffle Mix
- 6 oz low fat french vanilla (or plain) yogurt
- 3 eggs
- 1 tsp vanilla
- 1 cup milk
- 2/3 chopped pecans
- 1 cup frozen blueberries
- Nonstick cooking spray
Place Bob’s Red Mill mix, eggs, vanilla and milk into a large mixing bowl. Mix until well combined. (Add additional milk if desired for thinner batter.) Add pecans and mix.
Heat griddle or skillet to a mediam high. Spray with non-stick cooking spray. (I use olive oil spray.)
Pour a scant 1/4 cup batter onto hot griddle for each pancake. Drop in a few frozen blueberries. Cook until bubbly then flip. Finish cooking until fully cooked. Serve warm with toppings of choice.
Bloggers Note: Just in case you are wondering, I did not receive compensation or free product from the Bob’s Red Mill brand. I just happened to try the product, liked it and decided to share my find with you.
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Posted in breakfast, brunch, nuts, semi-homemade cooking, whole grains
Tagged blueberries, pancakes
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