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Recipes

Breakfast Clouds

Turn element to about 7. Pan’s GOT to be hot! Let er get there while preparing the batter.

Take out a blender.

Crack as many eggs into it as there are people you’re making killer breakfast for.

Blend until creamy. Turn off blender (as to not pollute the air with too much noise).

Add one cup of milk OR chocolate milk OR rice dream OR soya milk OR almond milk OR cashew milk OR dehydrated milk OR coconut milk, water with a bit of powder OR (my fave) egg nog + ¼ cup for every extra egg.

Add banana, or two (for extra sweetness).

Add a bit of coffee (just a bit, for flavor and chocolatey goodness).

Sprinkle liberal amounts of cinnamon in.

Add salt (some like lots, I like so-so).

Add liberal drips of vanilla, or scrape insides of vanilla bean.

Grate ¼ peel of orange into batter.

Drizzle in olive oil.

Turn the blender on high, until everything’s creamy. Add flour until the swirl almost disappears while blending on high. Approximately 1/2 cup per person.

Drip olive oil into hot pan (approx. ¼ tsp). Spread around.

Pour batter from blender carafe directly into center of hot pan, swirling the pan until the batter has spread thinly throughout (you can judge good batter consistency with your first “proto”-crepe… it may be necessary to add either more liquids [I usually add more coffee or water] or flour to either loosen or strengthen the consistency).

Let cook on one side for approx 1.5 mins. With a good, non-stick pan, you should be able to flip it with your fingers and it should stick together and not to the pan. I like to make my whipped cream with maple syrup as sweetener.

Roll crepe around pillow of cream, best with fresh berries of either raspberry, blackberry, strawberry or blueberry variety. Or bacon… really good, melt in your mouth bacon. Served best fresh with fresh squeezed oj and fresh ground coffee (both ingredients you should be using within the recipe). My son eats his crepes exclusively with peanut butter, which is the TRUE NEUFELD crepe eating preference. There are hundreds of variations, and I try to make a new one up every week. I have been frying a minimum of 5 crepes a week for the last 15 years of my life, so I know what I’m talking about when I say this: trust me, do it, these are quick and they’re killer gourmet. My claim to fame is cooking crepes live for a half time show during a concert of 150+ attendees. I created my batter and cooked the 200 crepes live on 4 pans from the stage, serving everyone at the show within 30 minutes!!