I have never been a fan of big breakfasts on the weekends unless I am the one doing the cooking…only because my husband tends to use every pan/dish in the kitchen (is this normal or just something my husband does?) and then it takes me all morning to clean it up. Don't get me wrong, I don’t mind doing the cleaning when he does the cooking because he is very good about doing the cleaning when I do the cooking, but I try to do some cleaning as I cook so he doesn’t have too many dishes. We usually have plans on the weekends and I am in too much of a hurry to spend time cleaning. However, lately I have been trying to relax, and seize the day more often so I have given in to his new Saturday morning tradition of fixing homemade crepes and bacon. Ok, so it has only been two weeks in a row, but he is going to make it a tradition…especially since Jaxon told him he made the best breakfast ever, and that he was the best dad ever!
Anyway, I thought I would share some pictures with y’all since he did such a great job this weekend. He made regular crepes for us and gluten free crepes for Jaxon. I will have to say that the bacon didn’t make it to the table… I think being in charge of too many things at once was a little overwhelming for him. I started the bacon and he said, “go sit down honey and let me do this…” against my better judgment I did what he said…and here is our breakfast!
Anyway, I thought I would share some pictures with y’all since he did such a great job this weekend. He made regular crepes for us and gluten free crepes for Jaxon. I will have to say that the bacon didn’t make it to the table… I think being in charge of too many things at once was a little overwhelming for him. I started the bacon and he said, “go sit down honey and let me do this…” against my better judgment I did what he said…and here is our breakfast!
Homemade Crepes With Strawberries, Raspberries, and Whipped Cream.
Homemade Crepes With Oranges and Whipped Cream.
Jaxon with his gluten free crepes, strawberries, and raspberries.
Another look at Jaxon's gluten free crepes.
Ingredients:
1 cup all-purpose flour (We used Bob's Red Mills Gluten Free All Purpose Flour for Jaxon's)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
1 cup all-purpose flour (We used Bob's Red Mills Gluten Free All Purpose Flour for Jaxon's)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
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