Saturday, March 24, 2012

The Uncobb Salad Breakfast Crepe...yum!

Ahhh...Saturday Morning Breakfast Crepes  

Saturday mornings are always a relaxing time around the house for me. I generally lay in bed for a few hours with my coffee or tea and watch cooking and home shows.  My dear husband is a master chef when it comes to breakfast and his specialities are crepes and french toast made with fresh bakery bread purchased that morning.  Well, today was a crepe day!  I can't give out his recipe because it's top secret and even I don't have the exact measurements because he doesn't really use them.  I know the basic ingredients are AP flour, heavy whipping cream, milk, eggs, vanilla sugar and pure vanilla extract.  But just search the web for a crepe recipe and practice, practice, practice and you'll be an expert in no time.

Well, this morning I had a hankering for a few things and it started with bacon and bleu cheese.  It was one of those mornings that I opened the fridge and saw a little of this and a little of that and I kind of wanted it all so I set the wheels in motion and started to think about what I could create with what I had.  Knowing that I wanted bleu cheese and bacon, I decided to add tomato, spinach, avocado and eggs and that reminded me of a cobb salad.  So I decided I would call this the "Uncobb Salad Breakfast Crepe.'  I also made a cobb salad dressing with olive oil, S&P, sugar, balsamic vinegar, dijon mustard and bleu cheese. It was delicious but not on the crepe.  Fail!!  

Give it a try, I really enjoyed it and I was the envy of the rest of the family with their eggs and bacon on the side and their Nutella smeared crepes.  Commoners!  I look forward to more Saturdays being inspired by what's in my fridge and seeing how it works with my husband's yummy crepes and french toast.  Click on "read more" to get the recipe and see the luscious pics!. Bon Appetite!

 Tea with my dream cream, one can of evaporated milk and one can of sweetened condensed milk with a 1/4 cup of half half and a tsp of vanilla sugar

 The "Secret" Crepe Batter.  Ready to Go.

 This is the "tester" crepe that he always lets our oldest daughter Alexandra test.

 The hard!

 Waiting for some toppings....Nutella, Jam, Oreo PB spread, Strawberries & Cream?
The first few crepes usually mysteriously disappear!

 The ingredients for the Uncobb Salad Breakfast Crepe
One plum Tomato chopped
1 packed cup of raw spinach
2 eggs
1 Tbsp Bleu Cheese Crumbles
2 slices applewood smoked bacon
1/4 ripe avocado
Olive Oil
Salt and Pepper to taste

Heat a tbsp of olive oil in a saute pan on med high heat.  Add tomato, and spinach and saute for about 3 minutes or just until tomato heated through and spinach is wilted.  Add a dash of s&p and remove from eat.  Cook eggs to your liking. I like them scrambled medium for this recipe.  Place crepe on plate, add scrambled eggs and then the tomato and spinach mixture. Top with chopped bacon, bleu cheese and avocado.  Roll up like a burrito (because it's too full to fold) and enjoy!

 The view from above...can't wait to get my mouth on this!

 As you can see this is far too much filling to do the lovely crepe fold but you could divide this between two crepes and find success that way!

This is how I roll!!  Not the prettiest picture but I'm working on my photography skills.


  1. Thats a great roll(everthing stacked so nicely) mine would not look like that! Great job Ang...wish I lived at your house! lol

  2. Ha Ha its good but not on a crepe lol!!

  3. Hello Angela,

    I am not surprise to find out about you having a cooking blog now. After always talking about food in your facebook page.

    Those crepes are the best I had ever had. Tell Daniel, to write the exact amounts and please share the recipe.

    Good luck with your blog and whenever you feel like eating Mexican food, stop by