I have reformed my ways. Growing up, I hated eating breakfast. There was no way for me to work up significant enough of an appetite to justify eating in the morning. But since I left home for college, the threat of the "Freshman Fifteen", a condition that afflicts those recently matriculated students with poor eating habits, has encouraged me to get better about nutrition and diet, and it started with starting my day off the right way.
Fast forward to 2010 and I love breakfast. It can sometimes be a struggle to eat (particularly if I'm up at 7 in the morning), but I've amassed a number of recipes that are sweet, savory, can be made ahead, but most importantly, get you going in the morning.
One such recipe is my ratio for the basic crêpe. You can fill this thin, French pancake with any number of ingredients. Thus, the crêpe is simple as a pancake, but much more versatile and far reaching.
Basic Crêpe Ratio
Cinnamon and Nutmeg
Herbes de Provence
Rosemary and Thyme
I make a big batch of the batter so that I can have it ready so I can cook quickly on a weekday morning or sleep a little longer on the weekend.
Like I said earlier, you can fill these crepes with virtually anything. The dressing can be as simple as butter and sugar, classic as strawberries and nutella, or as extravagant as eggs and bacon and ham and gruyere cheese and spinach, or even mac and cheese! The point being, this basic recipe can be the base for any number of flavor combinations. Go crazy!