Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Quick and Easy Crepes

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Welcome to a typical crepe conversation with my children:

Boy: What’s for breakfast?
Mom: Crepes.
Boy:  Is that it?
Mom:  Isn’t that enough?
Boy:  I’m gonna still be hungry.
Mom:  What’s new?
Boy:  Can’t we have something else too? I just don’t get full on grapes.

Every time.  You’d think I’d recognize the difficulty by now in hearing the difference between the words grape and crepe, but they rhyme and confuse the children. Then they confuse the mother. And then the entire conversation is confusing.

Crepes.  They are very different than grapes. They are easy, filling, and very tasty. My recipe has three simple, whole food ingredients. Crepes make a great breakfast, lunch, snack, or light dinner. We love crepes! (And grapes. But as I said before, we’re talking about crepes, not grapes. Okedokee.)

Quick and Easy Crepes

Quick and Easy CrepesYum

Quick and Easy Crepes (and 8-Piece Pyrex Bowl Set With Lids Only $13.49!!)
 
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Ingredients
  • 6 eggs
  • 3 Tablespoons heavy whipping cream
  • 100% fruit jelly
Instructions
  1. In a bowl, whisk together the eggs and cream until well combined.
  2. Pour about ¼ cup of mixture into a well greased, hot skillet.
  3. I find that medium/high heat works best.
  4. Cook the crepe until it begins to bubble and thicken, then flip it to cook the reverse side until lightly browned.
  5. Remove from heat.
  6. Spread a little jelly on one flat side of the crepe, roll it up, and serve.
  7. Repeat process until all crepes have been cooked.
  8. Makes about 10 small crepes.

I usually double or triple this recipe to fill my family. Yes, sometimes we actually go through 18 eggs in one sitting. And sometimes we also eat grapes. But not usually at the same time as crepes. Although I should totally do that sometime – just to throw everyone off. Hmmm….

What’s your favorite kind of crepe filling?

P.S. I shared a recipe for our favorite Cream Cheese Crepe Filling here!

Cream Cheese Crepe Filling

 

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Easy Breakfast Casserole

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I used to think that making a Breakfast Casserole was a big deal, difficult, complicated and tricky. It seems that the recipes I found called for ingredients I never had and they always overwhelmed me.

One day a few weeks ago, I had an abundance of eggs and a few leftover ingredients from other meals so I decided to experiment. What do you know? You can build an egg casserole with just about anything. Quickly. Inexpensively. Without difficulty. I am very excited.

Here’s the beauty of this recipe:  You can build your breakfast casserole however you want.  This recipe has a few “base ingredients”, then you stir in whatever “add ins” you want…then you top it with cheese…then you bake it. It doesn’t get much easier than that! (And did I mention that this recipe is naturally Gluten Free?!)

Care to take a peek at how easy it is to put together this casserole? Here’s a quick video my son helped me make!

Easy Breakfast CasseroleYum

Easy Breakfast Casserole
 
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Author:
Serves: 6-8
Ingredients
  • 8 eggs
  • ½ cup heavy cream
  • ¼ teaspoon sea salt
  • 1 cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)
Instructions
  1. Begin your casserole by whisking together the eggs, cream and salt.
  2. Pour the ingredients into a 9x13 inch casserole dish.
  3. Sprinkle in any "add in" ingredients you wish.
  4. Stir them around with a fork.
  5. Top casserole with cheese.
  6. Bake in a 350° oven for 30-40 minutes, or until the middle doesn't jiggle.

Add In options:

Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies

Add anywhere from 1/2 cup to 2 cups of any of these “add ins”. You can use a different sized casserole dish, you’ll just need to adjust the bake time. The thicker your casserole, the longer it will take to bake.

breakfast_casserole[1]

Want to make this ahead of time and freeze it? I do it all the time, making for a super easy breakfast!

Prepare the casserole as directed, then freeze unbaked. Place frozen casserole in the fridge overnight. Bake the following morning as directed, adding a few additional minutes if necessary.

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Healthy Homemade Breakfast Burritos

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Well, I made the kids mad at lunch today. I stood there making 20 breakfast burritos and wouldn’t even let them eat one.

Instead, they had to eat tuna.   I was heartless enough to actually make them wait until next week to eat the Breakfast Burritos. Hey, I’m just trying to get ahead here. Someday when they become the parent, they too might have a Breakfast Burrito agenda and make their children settle for tuna. And then they’ll come back to me and tell me how sorry they are for being mad about the 2010 Withholding of the Breakfast Burritos.

Someday.

breakfast_burritos_2

Homemade Breakfast BurritosYum

1 pound turkey sausage, browned
12 eggs, scrambled
1 1/2 cups shredded cheddar cheese (I use Landmark Raw White Cheddar)
2 cup salsa (more or less to taste)
20 whole wheat tortillas*

*Tortilla Hint:  If you’re making your own tortillas (and if you aren’t, you really should be, because YUM)…try this tip to make burrito forming so much easier! As you roll your tortillas, cook them on just one side, leaving the other side softer and more flexible.  Also, I find it works best to form the burritos within two or three hours of making the tortillas…before the tortillas have been refrigerated.

To put together the burritos:

Stir together scrambled eggs, cooked sausage, cheese and salsa. (I leave out the salsa at first and make up some salsa-less burritos for a couple of boys in my life who don’t like salsa. Then I add salsa to the remainder of the mix and make a few with salsa for the rest of us!)

breakfastburritos2smPlace a nice spoonful of burrito mixture onto a tortilla.

breakfastburritos3smFold in the ends.

breakfastburritos4smFold up one side, and then the other.

breakfast_burritos

Place burritos in a freezer bag and store in the freezer for up to three months.

To reheat:  Place desired number of thawed or frozen burritos on a baking sheet. Heat in a 350° oven for 10-20 mintues until heated through.

P.S. The children weren’t mad for long. They really like tuna…but just temporarily forgot that fact when they smelled the sausage cooking. They happily ate their tuna and will ever so much more happily eat their Breakfast Burritos some morning next week when I have yet another agenda:  the-hurry-up-and-eat-breakfast-so-that-you-can-start-your-handwriting-and-math…agenda.

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