Brunch Crepes

Ingredients

• 1.5 cups all-purpose flour
• 1 cup milk
• 3 pieces large eggs
• 0.25 teaspoons salt
• 2 tablespoons unsalted butter
• 2 tablespoons sugar
• 1 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. 1

   In a mixing bowl, whisk together the flour, milk, eggs, salt, sugar, vanilla extract, and ground cinnamon until smooth. Let the batter rest for 10 minutes.

   🔧 mixing bowl
2. 2

   Melt the butter in a skillet over medium heat. Once melted, add a small amount to the batter and mix well.

   🔧 skillet
3. 3

   Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the center of the skillet and quickly swirl to spread it evenly.

   🔧 skillet
4. 4

   Cook for about 2 minutes or until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1-2 minutes until cooked through.

   🔧 skillet
5. 5

   Repeat the process until all batter is used, stacking the cooked crepes on a plate.

   🔧 skillet

Ingredients

• 6 pieces large eggs
• 0.5 cups bell pepper
• 1 cups spinach
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoons olive oil

Instructions

1. 1

   In a skillet, heat the olive oil over medium heat. Add chopped bell pepper and spinach, sautéing until softened, about 3-4 minutes.

   🔧 skillet
2. 2

   In a bowl, whisk the eggs with salt and pepper. Pour into the skillet with the vegetables and cook, stirring gently, until just set, about 3-4 minutes.

   🔧 skillet

Ingredients

• 3 pieces large egg yolks
• 1.5 tablespoons lemon juice
• 0.5 cups unsalted butter
• 0.25 teaspoons salt
• 0.1 teaspoons cayenne pepper

Instructions

1. 1

   In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.

   🔧 bowl
2. 2

   Place the bowl over a pot of simmering water (double boiler), whisking continuously until the mixture is pale and fluffy.

   🔧 stovetop
3. 3

   Slowly drizzle in melted butter, whisking constantly until the sauce is thickened and smooth.

   🔧 bowl
4. 4