breakfast scramble ramble

I grew up skipping breakfast. Cold cereal just never appealed to me. So, I chose the go-hungry route {much more appealing, right?}. I just found it boring and work I had to do if I wanted something elaborate. No, thank you.

Then I met Mike. Mike LOVES breakfast. The idea of grabbing a banana to-go or skipping it all together is like finding a group of manly-men painting their toenails together. It just does not happen.

Ever since Mike and I started doing our thang I have been spoiled at breakfast {and actually every other meal too - his mom is Betty Crocker so he cooks and bakes..  score!}. The weekends involve him slaving over the stove conjuring up some delish egg mixture, cutting up fruit and flippin' jacks while I so sweetly do nothing  helpful. Not sure if I'm mentioned this yet but he's pretty awesome.

My {new} favorite breakfast is crepes. They are versatile and delicious. For our wedding we got a crepe pan, and we are obsessed. I love them. Oh, yes I do. Now that we are off our detox... our weekend are back to monster breakfasts and CREPES!

Crepe must haves:
egg concoction
fruit - strawberries, blackberries, blueberries, raspberries, bananas, apples
toppings - powdered sugar, chocolate, honey, whipped cream, peanut butter, hot sauce
lemon juice
  I recommend for the egg concoction -  eggs, onions, tomato, spinach and those little gold yukon potatoes. 
 Top the egg mixture with black beans and salsa and you have a little tex-mex crepe.
 My favorite sweet crepe is bananas, strawberries, peanut butter, honey, chocolate sauce and honey drizzled and whipped cream. Heaven. 
A tasty yet simple crepe requires squeezing a lemon over a plain crepe, sprinkle sugar, roll up and eat it!

What does your fav breakfast consist of?

Here's the crepe mixture recipe that we use. If you don't have a crepe pan, you can use a griddle or any other relatively flat pan {the lip needs to be low}.


  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted


  1. 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.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. 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.

bon apetit!

1 comment:

  1. I need to come over for breakfast!!! xoxo



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