These crepes are delicious and very rich. They aren’t an every weekend recipe but a lot of fun for special occasions. Be sure you have at least 1 hour to prepare.
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 4 cups sliced strawberries
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
For those times when you can’t get to the International House of Pancakes
- 1 1/2 cups strawberries, hulled and sliced
- 2 tablespoons seedless strawberry jam
- 11/4 cups all-purpose flour
- 11/4 cups buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 cups chopped frozen cheesecake
- Cooking spray
- Butter, confectioners’ sugar or whipped cream, for topping (optional)
- Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
- Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
- Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners’ sugar or whipped cream, if desired.
Yes Bisquick does the job but not nearly as well as what this pancake recipe does.
Combine the dry ingredients in a bowl, whisk, set aside:
- 2 cups flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
Combine the wet ingredients in a second bowl, whisk:
- 2 cups buttermilk
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 2 beaten eggs
Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.
The salmon, onions, and spices dress up an easy to make breakfast while camping.
- 4 eggs
- 1 tablespoon milk
- 1/4 teaspoon dried dill weed
- 1/8 teaspoon pepper
- Dash salt
- 1 tablespoon butter or margarine
- 1/4 cup sliced green onions
- 1 (7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
- 1 oz. (1/4 cup) shredded Jarlsberg or Swiss cheese
- Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
- Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
- Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.
You can do this one of two ways. You can use bring along some English Muffins or try my recipe for campfire biscuits. Either way, you need a vessel to hold your Campfire Breakfast Burger in.
- 12 English Muffins
- 12 sausage or hamburger patties
- 12 eggs
- Cheese slices if you have them.
- Add sausage and/or hamburger to a cold skillet and then set it over medium high heat. Cook until patties are golden brown and cooked through, flipping once. Remove and set aside.
- Cook eggs in skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add hot sauce if desired and place other half of biscuit on top.
For many, the preference is to use sausage patties but really any meat will do. Hamburgers left over from the night before, farmer’s sausage cooked and cut in half, some even prefer grilling up a thick slice of bologna or even Spam.
This makes a nice change from the same old breakfast routine that I find myself falling into. I make up two different batches and kept the jalapeño pepper out of the one I give Oliver.
- 8 eggs
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) butter
- 1/4 tsp (1 mL) salt
- 1 tsp (5 mL) olive oil
- 1/2 red onion, diced
- 1 small sweet red pepper, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) ground coriander
- 1/4 tsp (1 mL) chili powder
- 1 cup (250 mL) rinsed drained canned black beans
- 8 small (7-inch/18 cm) whole wheat tortillas
- 3/4 cup (175 mL) shredded Cheddar cheese
- 2 green onions, finely chopped
- Whisk eggs with pepper. In skillet, melt butter over medium-low heat; cook eggs, stirring, just until softly set but still slightly runny, about 12 minutes. Sprinkle with pinch of the salt.
- Meanwhile, in separate skillet, heat oil over medium heat; cook red onion, stirring occasionally, until beginning to soften, about 4 minutes.
- Stir in red pepper, jalapeño pepper, garlic, cumin, coriander, chili powder and remaining salt; cook, stirring occasionally, until softened, about 4 minutes. Stir in beans; cook until heated through, about 2 minutes. Stir into eggs.
- Fill each tortilla with 1/2 cup egg mixture, heaping 1 tbsp Cheddar cheese and sprinkle of green onions.