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Goat Cheese Omelet
This simple goat cheese omelet has few ingredients, but tons of flavor. You can use a flavored goat cheese such as garlic & herb, truffle, or tomato basil for an even greater flavor explosion.
Basted Eggs
This recipe produces a delicious, simple egg with satisfying, set whites and a creamy, runny yolk. It's similar to a poached egg, but more flavorful and less fussy.
Baked Scrambled Eggs
These baked scrambled eggs are light and fluffy and are a snap to put together for a big crowd. I usually make two pans for our Christmas and Easter brunch, and I never have many leftovers!
Menemen (Turkish Scrambled Eggs)
Chef John scrambles eggs in a simple tomato and pepper sauce to make his version of this Turkish dish. Spooned into a bowl, and served with plenty of baguette, it's a saucy, luxurious dish like no other scrambled eggs you have ever had.
One Pan Breakfast Skillet Mac and Cheese
For this breakfast skillet mac and cheese, baked breakfast eggs nestle in a bed of mac and cheese with sausage. And the best part? It cooks completely in the skillet - no extra pot to boil the pasta necessary.
Wholesome Buckwheat Crepes
These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.
Blueberry Crepes
We love these crepes! Blueberries are a great fresh filling, but so are meats and cheeses! This recipe is our take on a Pampered Chef® recipe that we make every other weekend!
Chocolate Hazelnut Fruit Crepes
Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !
Pumpkin Crepes with Fontina Cheese Sauce
This savory crepe recipe makes a nice first course to any meal. You can change up the cheese, but make sure it's a good melting cheese, such as Gouda, Asiago, Gruyere, or provolone.
Gluten-Free Buckwheat Crepes
Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.
Chestnut Flour Crepes (Gluten- and Wheat-Free)
In this recipe, chestnut flour makes very unique crêpes that happen to be both gluten free and free of wheat. The smoky, nutty flavor of chestnut flour complements savory and sweet fillings. Try them stuffed with warm gorgonzola and walnuts, topped with vanilla ice cream and roasted hazelnuts. Delicious! Serve or use immediately, or cool and refrigerate until needed. Cooked crêpes will stay fresh in the refrigerator for two days. You can refrigerate the batter for up to 24 hours.
Serbian Palacinke
Palacinke is the Serbian version of crepes. Fill with your favorite filling (cheese, jam, nuts, etc.) and roll up.
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