Crepes

INGREDIENTS

1. 1 1/2cups whole milk
2. 4large eggs
3. 1cup all-purpose flour, spooned and leveled
4. 3tablespoons unsalted butter, melted, plus more for the skillet
5. 1/4teaspoon kosher salt
6. 1/2cup plus 1 tablespoon sugar
7. 1tablespoon honey, plus more for serving

8. DIRECTIONS

   1. In a blender, blend the milk, eggs, flour, butter, salt, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
   2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves; let cool.
   3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
   4. Serve topped with honey.

Cinnamon Roll Pancakes

PANCAKE INGREDIENTS:
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten
PANCAKE DIRECTIONS:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
2. Stir them together until everything is moistened leaving a few lumps.

CINNAMON FILLING INGREDIENTS:
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon

CINNAMON FILLING DIRECTIONS:
1. Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again and again!)
2. Heat your griddle to 325 degrees. You don't want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325.
The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.

CREAM CHEESE GLAZE INGREDIENTS:
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla

CREAM CHEESE GLAZE DIRECTIONS:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.
2. Whisk in the powdered sugar and vanilla.
3. Add a little milk if needed to make it a glaze consistency.

Grandpa Rick's Pancakes

1 1/4 c. flour
1/4 c. granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
pinch of salt

*Combine dry ingredients and set aside.

1 1/4 c. buttermilk
1 egg
1/4 c. canola oil

*Combine wet ingredients then add them to the dry ingredients. Mix.

*Heat griddle to 325 degrees.  Use a little nonstick spray.
*Pour approximately 1/4 c. batter onto the hot griddle, forming 5 inch circles.  Cook for 2 min. and 30 sec, then flip.  Cook for an additional 2 min. and 30 sec.  They should be golden brown.
*Makes approx. 10-12 pancakes

Hawaiian French Toast

1 Hawaiian French Bread Loaf
4 eggs
milk
2 Tbsp. cinnamon
dash of nutmeg
2 tsp. brown sugar
1 tsp. vanilla

*Mix all ingredients together except bread. Cut loaf into thick slices and dip in egg mixture. Cook on both sides until browned. Top with syrup and powdered sugar.

Breakfast Bagels

4 plain bagels
4 eggs
4 slices cheese
8 slices lunch meat (ham or turkey or can substitute with bacon)

*Cook eggs & scramble. Cook lunch meat until slightly crisp. Add cheese to eggs until melts. Toast bagels & butter. Add eggs & lunch meat.

Golden Rod Eggs

4 Tbsp. butter
4 Tbsp. flour
Whole Milk (to thicken)
1/2 tsp. curry
1/2 tsp. dry mustard
salt/pepper
Sharp Cheddar Cheese
Mozzarella Cheese
12 eggs.
Loaf of white bread

*Boil, peel and chop eggs; set aside. Over med. heat melt butter and mix in flour. Slowly add milk (about 1 c. at a time) and stir until sauce thickens. Continue to add milk until you have as much sauce as you want. Add curry, dry mustard, salt and pepper. Add grated cheese until sauce is nice golden color. (You can substitute and use Pepper Jack, Swiss and Cheddar instead) Add boiled eggs. Pour sauce with eggs over buttered toast.