Thursday, May 13, 2010

A French Breakfast for Dinner!

Posted by Picasa! This is clearly my family's new favorite dinner! So refreshing and it makes the house smell heavenly. The only thing that would have made the dinner even better is if we had picked the berries ourselves. Thankfully, Costco berries were really yummy this week, not to mention convenient.


Dad's Fluffy Scrambled Eggs
French Roasted Baby Red Potatoes
Old-Fashioned French Crepes
Fresh-cut Strawberries with Sugar and Squeezed Lemon
Fresh Whipped Cream flavored with White Chocolate
Oma's Homemade Applesauce

...and somebody asked, "What is for dessert?" I told them to have another crepe!

Posted by Picasa

Lisa’s French Roasted Potatoes

10-12 medium sized baby red potatoes, cut into bite-size pieces
1/4 cup olive oil
1 tsp. sea salt
1 clove garlic, minced
1 Tbsp. fresh rosemary, cut

Let oil, salt, garlic and rosemary sit at room temp for several hours or overnight. The longer the flavors meld, the better!

Before roasting:
Preheat oven to 400
Pour flavored oil over potatoes.
Roast in baking dish for 40 minutes or until potatoes are tender and brown.
Sprinkle with Herbs de Provence before serving.

Old-fashioned French Crepes

1 ½ cups milk
1 Tbsp. pure vanilla
1 Tbsp. rum {optional}
3 large egg yolks
2 Tbsp. sugar
1½ cup flour
5 Tbsp. unsalted butter, melted

Blend all ingredients in blender for 30 seconds.
Scrape down sides and blend for 30 more seconds.
Chill overnight or during the day if you are making them for dinner.
Bring to room temperature.
Blend again.

Heat crepe pan over medium-high heat until a drop of water sizzles on the pan.
{My first crepe never turns out, so, let me know if yours turns out}
Pour about 1/3 cup onto pan, tilting pan til bottom is covered with batter.
Lightly brown crepe and flip, cook til lightly browned {see picture}
Place crepes on plate covered with a sheet of wax paper and covered with a towel.
The crepes can be kept covered up to a couple of hours at room temperature or covered with plastic wrap and kept chilled for up to two days. {GREAT FOR A CREPE PARTY!}
May be transferred to covered baking dish and baked @ 400 til heated through.

To serve, top crepe with fresh strawberries and whipped cream. Roll up and ENJOY! OOH LA LA!

For Strawberries:

Let fresh berries soak in fresh, cold water. Rinse and let soak again. Drain. using a small knife cut stems off berries and slice over bowl. Sprinkle with a couple of Tbsps. sugar and squeeze juice from half a lemon. Let sit until ready to serve.

For Whipped Cream: Make as usual except add 2 Tbsp. White Chocolate Torani Syrup! You will be an addict!

For Scrambled Eggs: My hubby does NOT measure, and I can't watch him make them and take notes because it drives me CRAZY, but they always taste AMAZING! I do know that to make them as fluffy as spring clouds, he adds a bit of milk to the eggs...oh and he added the extra whites left over from making the crepes. I'll let you know if there is anything else he does!

Okay. I think this is the most detailed post I have ever done. Hopefully it is clear!

Happy Thursday!

I am loving the e-mails. Thank YOU!...and you are MOST welcome!


  1. yum, are you going to share recipes?

  2. I am. My computer had crashed, and I lost most of my recipes, so, I have to actually re-type the ones that haven't been re-entered, instead of copy and pasting. I know. LAZY! I will get to it later this evening! Also, with the potatoes, I never measure, I just dump as I go, so I wrote the measurements down the other night so I COULD SHARE!

  3. This looks so yummy! And the photo collage is beautiful!

  4. Looks amazing, thanks for the great idea.