Ahhh...Saturday Morning Breakfast CrepesSaturday 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!