When I was growing up, my father cooked for us a large amount Basic checkers on Sunday morning and set the table with butter, jam, squeeze – lemonade, Nutella, cut fruit, you name it. I would roll it up with so much sugar and lemon juice, it instantly seeped through the pancakes and onto my fingertips.
He taught me to make crepes the same way he did, leisurely and without comparison: a pile of flour with a pinch of salt in a large bowl, with milk and eggs, machine mixed. Beat the giant eggs until smooth, and done. a knob of butter, browned in a pancake pan and poured into a runny batter.
Whenever I have a few days off, like now, I still want crepes! But I usually crave salty more than sweet, and I like to mix some buckwheat flour, or other flours, into the filling. They go well with random, random salads or sautéed veggies or seasoned fridge leftovers – with everything, really:
Crepes + coleslaw with leaves and herbs + sliced radish + avocado + chopped walnuts
Crepes + chopped boiled egg + lots of asparagus + green onions + mustard oil
Crepes + Pan-fried Swiss Mushrooms with Chili & Garlic + Fried Egg
Long weekend call for the breakfast special and although I wasn’t introduced to Tex-Mex migas until I moved to the USA, I believe migas breakfast tacos is an ideal way to start the day. In Genevieve Ko’s recipe, tortillas are beaten with scrambled eggs, onions, and poblanos, then folded in tortillas with butter, salsa, and cheese.
https://www.nytimes.com/2022/02/17/dining/recipe-breakfast-tacos-noodles-crepes.html Dreamy breakfast for a long weekend