Favorite Crepes

From Ivory Family Recipes

Crepes are classic breakfast goodness. There is so much you can do with them.  Here is a simple yet tasty recipe that you can personalize with your own toppings!  Enjoy!

Ingredients:  

1/2 cup cold water

1/2 cup cold milk

4 eggs

1/4 tsp. salt

2 tsp. sugar

1 cup flour

2 Tbsp. butter,  melted

Put liquids, eggs, salt and sugar into blender; blend until mixed. Add flour and melted butter and mix at top speed for one minute. Cover and refrigerate until ready to use. Heat crepe pan or skillet over moderate heat.  For each crepe, lightly grease pan with oil or butter. Pour 1/4 cup batter into pan, rotating so batter spreads evenly. Turn when lightly browned to cook other side. Stack crepes and keep warm by placing a sheet of paper towel between crepes while cooking the rest. Top with syrup, jam, fruit, or fancy filling. Roll up and enjoy!

Egg and Sausage Souffle

Recipe from Lorene Johnson

This recipe is great for Brunch!  I prepared it the night before and put it in the oven just before opening gifts on Christmas morning. It was ready for us by the time we'd opened our gifts!  It's delicious!

Ingredients:

12 eggs, beaten

1 cup grated Sharp cheese

1 1/2 cups milk

1 lb. ground sausage (can use ham or bacon)

1 can Cream of Mushroom Soup

1-4 oz. jar mushroom pieces, drained

4-6 slices of bread, crusts removed

3/4 tsp. dry mustard

3 Tbsp. minced green onions

3 Tbsp. minced green peppers

salt and pepper

1/4 cup milk

Directions:

Beat eggs and set aside. Cook meat. Chop onion and pepper. Butter 9X13 casserole dish. Line with bread. Cover with cheese, then top with meat, crumbled. Add mustard, milk, onions, pepper, eggs, salt and pepper; pour over bread, cheese, and sausage. Cover and place in fridge overnight. Just before baking, mix Cream of Mushroom soup with 1/4 cup milk. Add mushrooms and pour on top. Bake at 300 for 1 1/2 hours.