Breakfast Recipes

Joy’s Traditional Crepe Recipe

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This recipe has been a family favorite ever since Joy’s best friend Sue surprised her with an afternoon tea many years ago. The kids loved them and now eat them with just about anything. From butter and jelly to ice cream and neutella they always hit the spot!!

  • 6 eggs
  • 2 cups milk
  • 1 1/4 cups flour
  • 3 tablespoons vanilla sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Beat all ingredients. Let batter rest for 5 minutes. Grease pan and heat until very hot. Put about 1/4 cup of batter in pan and swirl pan until the bottom of pan is covered. Turn when golden in color and cook other side one minute more.

 


Judy’s Twist Gluten Free Crepes

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This is a gluten free crepe recipe that my niece Ashley uses all the time. She has celiac disease and has been using this one right off the internet!

  • 1 1/4 cups milk or your fav dairy free milk substitute
  • 2 large eggs
  • 2 tablespoons of melted butter or light olive oil
  • 1 cup all-purpose gluten-free flour mix ( I love Pamela’s but use you fav)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon of gluten-free baking powder
  • light olive oil or canola to grease pan

Combine milk, egg, butter and vanilla in a medium sz bowl. In a separate bowl whisk together all the dry ingredients then add to egg mixture. The batter will be thin. If batter is too thick, add more milk 1 teaspoon at a time. Can make batter a day ahead and refrigerate. Heat an 8 in skillet over medium high heat. Brush w oil, before making each crepe. pour a 1/4 of batter for each crepe and swirl around pan for about a minute. Use a thin spatula to flip on other side, cook for about 1 more minute and transfer to a plate.

 


Joy’s Traditional Avocado and Egg Bake

Joy's Traditional Avocado and Egg Bake
  • 15 strips of bacon or as much as you like, cooked
  • 2 avocados, cut into slices or chunks, whatever you like
  • 1/2 bar (4 oz) cream cheese cut into little cubes
  • 8 eggs
  • 1/2 cup half & half
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder, (Mom always added this)
  • 2 shallots, sliced thin
  • 1 cup shredded cheese

Bake @ 350 degrees for 30 minutes or till middle is set

Spray a baking dish w cooking spray (about 8-9 inches sq. or round).
Crumble about 8-10 strips of the bacon on bottom of pan layer avocados on top of the bacon sprinkle cubes of cream cheese on top of avocados. In a bowl mix eggs, half & half, seasonings and shallots and pour over all in the baking dish. Sprinkle cheese and then left over bacon and bake!

 


Judy’s Twist Avocado Baked Eggs! YUM

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  • 2 ripe avocados
  • 4 fresh eggs
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped chives

Preheat the oven to 425 degrees. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center. Place the avocados in a small baking dish. Do your best to make sure they fit tightly. Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set. Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!

 

 


Joy’s Traditional Cinnamon Swirl Pancakes

Joy's Traditional Cinnamon Swirl Pancakes
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1 1/4 cups butter milk
  • 1 egg
  • 3 tablespoons melted butter

Combine flour, salt, baking powder,sugar, and cinnamon baking powder, in a large mixing bowl. Whisk egg and butter into buttermilk and add vanilla. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear around edges. Flip and cook until browned on the other side.

Cream Cheese Glaze:

  • 1/2 stick butter,
  • 2 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • beat

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and stir in the cream cheese till smooth. Add powdered sugar into the pan, stir , add in vanilla , stir.

 

 


Whole Wheat Pancakes with Local Honey and Fresh Fruit

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I love to make a batch on the weekends, cook all of them and freeze for the week. A quick visit in the toaster brings a healthy start to the day!

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cup almond milk**
  • 1 tablespoon honey*or agave
  • 1/2 teaspoon vanilla extract
  • Fresh fruits of your choice
  • Fresh local honey/ or agave for drizzling*

** we have replaced the milk with every variety (1%, 2% even low fat Buttermilk) of milk and the recipe was just fine!

Mix all ingredients together until just blended. Let batter rest 5 minutes. (over beating will cause any pancake to be rubbery). Heat skillet on medium heat, spray with non stick spray and cook until small bubbles appear. Turn pancake over and cook 2 minutes more. Serve with fresh fruit, jam and some great local honey. Enjoy!

* “Any good quality, honey directly from a beekeeper or farmers market is the only pure, natural and unprocessed sweetener that has traces of minerals, vitamins and antibacterial properties. These can help boost your immune system and a healthy immune system will help fight allergies, sore throats and colds.”

-Marina Marchese
Red Bee Honey, President of the Back Yard Beekeepers of CT