Eggs and Bacon Scramble
-2 slices of bacon
-salt and pepper
-1 teaspoon of butter
1.Cook bacon until crisp. Cook it in the microwave to reduce fat. Then crumble it when it becomes cool.
2.In a small bowl, beat eggs with water, salt and pepper.
3.In a small frying pan, melt butter until it bubbles.
4.Add beaten eggs and crumbled bacon.
5.Stir until eggs have set. Enjoy!
1.Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a medium bowl.
2.Whisk 1 cup plus 2 tablespoons milk, 4 tablespoons melted butter and 1 egg in a separate bowl; fold into the flour mixture until just combined (it's OK if there are some lumps).
3.Brush a large nonstick skillet or griddle with butter and heat over medium-low heat. Add 1/4 cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. (Makes 6 to 8 pancakes.) And enjoy!
-1 cup of all-purpose flour
-1 tablespoon of sugar
-¼ teaspoon coarse salt
-1 ½ cups of whole milk
-4 large eggs
-3 tablespoons unsalted butter, melted
In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)