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Egg and Cheese Breakfast Biscuit Bombs
Wrapped up in cinnamon-glazed flaky biscuit dough, these sweet-meets-savory bombs take bacon and eggs to million dollar status.
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 !
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!
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.
Love Letter - Crepes
We used to have crepes in our hostel, but we called it love letter. We all loved it. I make this for my family and they also love this.
Strawberry Crepes
Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!
Blinis
These are not the canape-sized blini, but larger pancakes that are filled with a simple but hearty beef and onion mixture. The flavor comes from the generous amount of onion and frying the mix well, at least 10 minutes.
Polish Nalesniki
Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.
Blini - Russian Pancakes
This recipe was given to me by my Russian teacher/neighbor. It is tried and true, and my family loves it! Cooking time really depends on how many skillets you are using! Many years ago when I first started making the blini, I used 1 skillet and it took forever to use up all the batter. Now I use 4 skillets and the time goes by quickly. I have substituted coconut oil and it tastes delicious, but it tends to harden if the batter is cold. Batter can be refrigerated for later use. Serve hot with sour cream and/or jelly.
Low-Carb Cassava Crepes
Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.
Gluten-Free Crepes
Great tasting gluten-free crepe recipe. Works well every time.
Czech Crepes
A Czech interpretation of the crepe. Slightly thicker than a French-style crepe, so they tend to be a little more filling. My family occasionally had these for 'brinner' (breakfast-for-dinner), but they make a great dessert, too. In Czech, these are called 'palacinky.'
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