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It’s been awhile but back to the “cooking” breakfast series. If you missed the first couple scroll down a bit or click freezer cooking in the right hand column.
These are two favorite “fancy” breakfast. I say fancy because these are ones that I typically cook on weekends though occasionally we might have them on a weekday. They are not difficult but do take a bit more time and perhaps coordination.
The first, Banana Crepes, is definitely Lexie’s favorite and some of the other kids might rate it the best as well.
Banana Crepes
Crepes-1 cup flour, ¼ cup powdered sugar, 1 cup milk, 2 eggs, 3T. melted butter and 1 t. vanilla. Typically I actually double this for our family of six (we do have big eaters!) Mix all the ingredients with a wisk and use ¼ cup of batter poured into a hot non-stick 6 or 7 inch. pan sprayed with non-stick spray. “Swirl” the batter around to make a circle and cook till done but not browned, then flip and cook for another 20-30 seconds. Place on plate with paper towel in between crepes until ready to assemble.
Sauce- For the sauce place ¼ cup butter, ¼ cup of brown sugar, 1 tsp. cinnamon and about ½ cup of milk into a large 10-12 inch skillet. Warm on low heat and add banana’s sliced vertically to the sauce to warm.
Once banana’s are warm wrap them in a crepe with a T. of sauce, roll up and then spoon a little more sauce over the top.
Enjoy!
Hands down my favorite breakfast is Eggs Benedict. The key to this one is in the sauce. I don’t order this one out anymore because few restaurants do it right. The Prime Table (a restaurant near here) does a good job but many others fall WAY short and it’s disappointing.
Eggs Benedict
English Muffins
Eggs
Ham slices
lemon juice
Butter or margarine
Toast your English muffins (2 halves per person) and place 2 slices of ham in a large skillet on low heart to warm. Place a slice of ham on top of each English muffin half and then a poached egg on top of that*. Now spoon sauce on top. You can sprinkle paprika on top for a finishing touch if you wish.
Hollandaise Sauce- In a microwave container place 3 egg yolks (be sure there are no whites), Wisk with fork. While continuing to Wisk add one stick of melted butter or margarine and 1 tea. of lemon juice. Microwave 15 seconds at a time stirring well after each 15 seconds until thickened slightly and smooth. If you cook too fast your eggs will “cook” and your sauce will be lumpy. You could probably do this on a stovetop over very low heat stirring constantly as well.
*to poach eggs spray a sauce pan with non-stick spray then add water filling it 1/3 to ½ full. Bring your water to a simmer (low boil). Crack your eggs into a measuring cup one at a time and “tip” into the simmering water. Set your timer for 2 minutes and remove poached eggs with a slotted spoon.
Okay, with all that butter and eggs it my not be the best nutrition and calorie wise but it sure does taste good!
Although these two were not really “freezer” breakfast I am planning one more in the freezer breakfast series so check back soon. | 
