Tag Archives: breakfast

Lazy Day Crepes


One egg is an oeuf | Photo by HealthyandLazy

My wife and I spent this Christmas in Paris, visiting museums and playing in the snow.  And while the art and architecture and atmosphere are great, what really sets Paris apart is the food.  Traveling on a budget, we frequented the sidewalk vendors and whole-in-the-wall sandwich shops way more than the fancy Parisian restaurants.

We were lucky to have a great little Panini/Crepe stand right by our hotel in the Latin Quarter.  It was probably 4 ft by 4 ft and was painted bright yellow, with a large sign reading “Open 24 hrs a day.”  In typical French fashion, it was closed a lot.  BUT, when it was open, I was drawn to it like Barry Bonds to steroids.

I’ve been going into crepe withdrawals the last few months…

Ever since I saw the crepes that Liz at Veg made, I’ve been itchin’ to try them for myself.  Sunday afternoon seemed as good a time as any.

I used the same recipe she did, which was borrowed from Stolen Moments.

It’s a simple recipe (you probably already have the stuff lying around), and they are surprisingly easy to make.  I always thought you had to have one of those big flat things that I saw guys in France using.  Not true.

I used a small 9″ pan, poured the batter and swirled it around until it covered the flat of the pan.  A fork flips them nicely and once you get into a rhythm, you can crank ’em out pretty fast.

There are plenty of ways to stuff them after their cooked – we made some with nutella, some with strawberry preserves, some with mozzarella cheese and a few lightly sprinkled with sugar.  They were all great.

I also halved the recipe from stolen moments, and it still made a ton of crepes (probably 10 or so) – more than a snack for us, so we slipped one to our lazy pooch, Oliver.

Crepes with Nutella

Crepes stuffed with Nutella | Photo by HealthyandLazy

Here’s what you need (for the half recipe):

  • 3 eggs
  • 3/4 cup flour
  • 3/4 cup milk
  • 1/8 cup sugar
  • 2 tablespoons melted butter
  • 1/8 tsp of salt (2 or 3 shakes)
  • 1 tsp of vanilla extract
  • toppings (Nutella!!)

Here’s what to do:

Step 1) Mix all of the ingredients in a blender, or with a whisk, but make sure to get all the flour lumps out.

Step 2) Melt a small amount of butter in your pan before the first crepe, and then pour in about 1/4 cup of batter, swirling the pan so that the batter covers the entire flat part of the pan.

Step 3) It’s time to flip when the outsides of the crepe looks dry but the inside is still wet.  This usually takes about 1-2 minutes.

Step 4) Flip and cook the other side for another 1-2 minutes.

Step 5) Remove from pan and add your favorite topping.  Repeat (but don’t add butter each time, once is enough).


Ready to flip | Photo by HealthyandLazy

Done crepe

Ding ding done! | Photo by HealthyandLazy

I loved these crepes.  They’re an anytime food – add tomatoes and mozzarella in the morning and you’ve got yourself a breakfast crepe.  Add some lemon juice and sugar and you’ve got yourself an afternoon crepe.  Nutella makes an awesome dessert crepe.

And best of all, they are Oliver approved… and he’s a picky eater.

Skeptical Oliver

Skeptical Oliver | Photo by HealthyandLazy



Meatless Biscuits and Gravy

Biscuits and Gravy

Biscuits and Gravy | Photo by HealthyandLazy

I’m channeling my inner Paula Deen today and whipping up an authentic southern-style breakfast.

In my pre-vegetarian days, biscuits and gravy was my favorite Saturday-morning breakfast.  It wasn’t something we made at home, though – more of a road-trip-stop-at-Cracker-Barrel kind of thing.  For those of you north of the Carolinas, I’ll let you in on the secret.

Biscuits and gravy is the ugly duckling of breakfast foods.  Regardless of where you order it, it’s pretty much served the same way – a few simple biscuits and a hefty scoop of slop gravy dumped on top.  It isn’t a pretty dish and, unless you add food coloring, it’s pretty much just several different shades of brown.

BUT, it’s delicious, and unlike anything else on your typical breakfast menu.  This recipe is extraordinarily simple and I’ve used vegetarian sausage (Gimme’ Lean brand, again), but if you prefer the real thing, the recipe works just as well with true sausage.

This recipe is so easy it’s almost funny.

This recipe makes enough for two (3 biscuits and a big scoop of gravy per person).

Here’s what you need:

(for the biscuits)

  • 1 cup of all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • A few shakes of salt
  • 1 tablespoon butter, melted

(for the gravy)

  • 1/2 pound ground vegetarian sausage
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 3/4 cup milk
  • A few shakes of salt
  • A few shakes of pepper

(cooking stuff)

  • mixing bowl
  • cookie sheet
  • large pan

Here’s what to do:


Dough ready to bake | Photo by HealthyandLazy

Step 1) To make the biscuits, mix the flour, baking powder and salt together and then add in the melted butter and milk.  Stir and it will magically turn into a dough.  Scoop the dough into 6 small blobs on a baking sheet and place in the oven for 10 minutes at 450 degrees.

Step 2)  While the biscuits are baking, place a half pound of ground vegetarian sausage into a pan and begin to cook.  When the sausage has browned to your liking, add in 2 tablespoons of butter and stir.

Step 3) Sprinkle half of your flour onto the sausage and immediately add in half of your milk.  Stir.  Then, add in the rest of your flour and the rest of your milk.  Stir.


Biscuits fresh from the oven | Photo by HealthyandLazy

Step 4)  Don’t panic if your gravy looks really soupy, just keep stirring.  After a few minutes, it will begin to thicken up.  I usually let the gravy simmer, with an occasional stir, until my biscuits are done.

Step 5) Place a few biscuits on a plate and top with gravy.

Step 6) Eat.

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