Basic Crepes for Bakeroose

Okay Bakeroose. This is Chef Tess. I wanted to share a new something fun you can make with your mom and dad. We made them for dessert tonight for our Monday night "Family Night" after family games. Sometimes we make pancakes or biscuits for breakfast. Some times we make crepes. They are pretty awesome. This week's our wedding anniversary. We wanted to share something fun. I made crepes on the first date I went on with my husband. So...this seemed perfect for anniversary week.

Basic Crepes

4 eggs

1 cup water

2 tsp vanilla

1 c. flour
1 T. sugar
1/3 c. instant powdered milk
1/2 tsp. salt

to that ad Blend in blender or really well by hand.

Now...for those who want the play by play on how to cook these little cuties. Combine the dry ingredients. I added a grate of fresh nutmeg.

In a separate container, combine the wet ingredients very well. Add the wet to the dry and mix until all the lumps are gone. You may have to use a stainer. The batter should be just thick enough to coat the back of a spoon.

Use a very small amount of oil in a non-stick skillet. I use an 8 inch skillet...and

Medium low heat. If your pan is too hot the crepe batter will start to cook before you can coat the pan with it. Little Man said, "Mom, you're famous for gas." I know he meant using a gas stove...but then he said, "Oooo. The eternal blue flame." I'm still laughing thinking about it.

I use 1/4 cup batter and just roll the pan around until the batter lightly coats the bottom of the pan. Cook 2-3 minutes on one side and then gently turn over.

Usually you'll have one side that gets a little more brown than the other. Look at these though!

Now, on our first date, We filled the crepes with cottage cheese and some fresh fruit the first time I ever had them. They're awesome with cheesecake filling (you can get that already made if you want)
We then had to drizzle something. Drizzle is not optional in my family. We drip. We drizzle. We enjoy the food experience. Especially this one.
We used homemade sauce, but you can very easily make your own by adding a few tablespoons of juice to 1 cup of seedless jam.

There you go. Crepe away!

Bakeroose Buttermilk Doughnuts

The bakeroose got together for some crazy doughnut making cooking class time with the home school group. It was wild! Here are some highlights...

Make sure if you decide to do doughnuts that you have adults help. It's dangerous...but fun!

The recipe for these is at the end of this post...

After we eat...then we post.

Buttermilk doughnuts:
yield 4 dozen large or 10 dozen doughnut holes

Combine wet ingredients:
2 cup buttermilk
4 eggs
1T vanilla

Combine dry ingredients:

2 cup sugar
1T plus 1 tsp baking powder
1T plus 1 tsp baking soda
1 tsp nutmeg
2 tsp salt
7 cups all purpose flour

Pour wet ingredients into the dry ingredients and knead until a soft dough is formed. Roll out to 1 inch thickness and cut into doughnuts. Cook in hot frying oil in a deep pot. This needs to be done with an adult...3 minutes on each side. Remove from oil with a metal scooper and place on paper towel to drain. Coat with powdered sugar or frosting.

small batch:

1/2 cup buttermilk

1 egg

1/2 cup sugar

1 tsp vanilla

1 3/4 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

Okay guys...shake your doughnuts in a paper bag with some powdered sugar or cinnamon sugar!

There you go!

UFO Alien Egg Ships

It's crazy how easy these are to make and how fun! We take hamburger buns, any number, just depending on how many we want to serve. Then we have that same number of whole eggs as there are buns.

Open up the buns. Put the bottom on a sheet pan. Have an adult turn on the oven to 350 degrees.
Put the tops of the hamburger buns in a pile.

With a small round cookie or biscuit cutter, cut a circle out of the top of the hamburger bun.

We eat the inside circle while the buns are baking.

place a tablespoon of bacon bits in the bun or shredded cheese. Salt and pepper if you want it to taste really good. Just a little sprinkle.

Bake uncovered 15-20 minutes, until egg is cooked. We like ours a little runny because it really doesn remind us of aliens. If you want a well done alien, wait the full 20 minutes.

There you go.

Biscuit Quiche Muffins

Chef Tess here. How are all my little chefs? This morning, with Spring Break in full swing I was excited to make some breakfast with the kids. I love days when we don't have to rush off in the magic mini van and defy laws of nature to make it to school in one piece with our sanity in tact and homework papers trailing the highway behind us. It may not really be that bad, but it feels that bad. Slower days mean breakfasts like this biscuit and quiche muffin. The first time I saw these it was at a dear friend's house. Face and Little Man gobbled them up and begged for more. We've loved them ever since. Thank you Heather!

I like mine made with Crisp buttery French Onion biscuits on the bottom and Swiss cheese, bacon, bell peppers and egg nestled in between the outer crust. You don't have to use the French onion biscuit mix, you can just use regular plain baking mix. It is simple to make. I used my French Onion biscuit mix this morning. (technical difficulties...please see "Make a Mix" section of my main blog for the full recipe http://cheftessbakeresse.blogspot.com ).

4 cups of the mix with 1 cup of buttermilk. Mix lightly and then roll out to 1/2 inch thickness using 1/2 cup of flour on your counter top. (If you don't want to make the biscuits from scratch, you can use the tubes of pre-made biscuit dough. They aren't all natural, but they work.)

Cut 12, 2 inch circles with a biscuit cutter. Lightly oil a muffin tin and place the dough in the bottom of each cup, like a crust. The same way we made the pizza muffin bites.

You will also need:

4 slices of bacon, sliced in 3 pieces (total 12 small pieces)

3 eggs, beat well

1/4 bell pepper, chopped fine (if you like bell pepper)

12 1 inch squares of Swiss cheese (or any cheese you like)

Every time I told my son Face to,"cut the cheese again"...he laughed in hysterics. Seems my husband Ace has been teaching him some slang terms. Tisk, tisk. Your cheese should look like this. In squares that will cover the top of the muffins.

Put pieces of bacon and bell pepper in each cup.

Fill cup with 1 Tablespoon scrambled egg.

Put a nice little cheese top on the whole deal-eee-oh. Like a lid.

Have an adult turn on the oven to 425 degrees. Adults should do the oven stuff unless you have specific instructions that it is okay to use it. Bake 425 degrees 13-15 minutes. Serve warm. Any left overs need to go in the fridge. You know I want you to have a good time and not be all woozy from eating food that has been left out too long. Much longer than an hour and a half, and I wouldn't eat it. Use the fridge. Love it. If this really makes it that long. It may not...Yields 12.

There you go.