It is Spring Break! Brunch is easily my favorite meal of the day. It combines breakfast with many of the foods that I would eat any time of the day, especially if I am just looking for variety and lightness.
I made these potatoes yesterday inspired by a smashed potato recipe. I microwaved them for 3 minutes (depending on the size of the spud). Don’t forget to stab with fork or it will explode. I cut them in fours and loaded them up with butter, fresh chopped garlic, cheddar cheese, red pepper flakes and dried dill.
I baked them on 375 till the cheese and garlic turned brown. You’ll know by the smell. What you get – a crispy crunchy cheesey delight to accompany your eggs.
Next brunchy delight is the corn meal crepes. I have never made crepes before, and this was really easy. I used the corn meal to add that nice flavor of corn bread which – coming from a girl with a southern mother – goes with anything. Why crepes? Because you can’t wrap ingredients in pancakes unless you want to eat a ton of carb.
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cups whole milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted, plus additional for brushing skillet
Mix these ingredients together and let them sit for 30 min. The batter will seem very thin at first and thicken over time. Add a bit of milk as you work with the batter to keep those crepes thin.
Every crepe should be premised by an even brushing of butter on the pan. Pour 1/3 cup of batter per crepe. Don’t let the crepe get brown, it cooks super fast and you can flip it in under a minute.
I chose a filling of spinach, onion, garlic and Bulgarian Feta (a little more tangy and less pungent than Greek).