How Did You Cook That

Breakfast

Original French Crepes

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Mary's Crepes

When I was growing up I loved spending the weekend with my grandma at her home in Los Angeles. I would sit at her sunny kitchen table with the white lace tablecloth while she mixed up a batch of the most amazingly simple original French crepes. The crepes came off the skillet perfect every time…”except for the first one”,  she would always say, “that one is a throw away.”

We would spread them with rich pats of butter, roll them up and pour warm syrup all over them. It was a kid thing and it made me feel so special. Like I was eating a treat made just for a princess.

I learned, from those mornings in her kitchen, the very simple French crepe recipe she taught me and the straight-forward technique for cooking up the batter in a small skillet sizzling with browned butter.

I still make her Original French crepes, using that very simple recipe of only 5 ingredients.  These crepes are a favorite every time. Over the years I discovered the endless possibilities for fillings and toppings, but the basic recipe has never changed. This basic French crepe recipe is totally adaptable. Just add a sweet or savory sauce or filling, spread on top or roll inside. This little French-style pancake will have you singing La Vie en Rose all day long.

Mary's Crepes
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Original French Crepes

Basic French crepes recipe. A perfect main dish that can be adapted to any meal of the day.
Course Breakfast, Brunch, Dinner
Cuisine French
Keyword Crepes, Pancakes
Total Time 25 minutes
Servings 4

Equipment

  • 6" skillet

Ingredients

  • 1½ cups all-purpose flour
  • 4 eggs
  • 2 cups milk
  • ½ small lemon, juiced
  • 8 Tbsp butter
  • Fillings and toppings Butter, powdered sugar, maple syrup, berry preserves, cream cheese, spinach, chives, salsa, shrimp, crab, mushrooms...you get the picture.

Instructions

  • Add flour and eggs to a mixing bowl. Add the milk ¼ cup at a time, stirring batter in ¼ cup intervals until very smooth. (The trick here is to let the weight of the flour work for you to knock out all the lumps during mixing while the batter is really thick and then slowly thin out the batter by adding the remaining milk.)
  • Heat small skillet over medium high heat.
  • Drop ¾ tablespoons of butter into the hot pan and swirl to coat the bottom and sides of pan.
  • When butter is golden brown and sizzling pour in ⅓ cup of batter. Tilt the pan around to coat entire bottom and just slightly up the side of the pan with batter. (If your pan is not hot enough, the batter will just slide off the pan and not sear itself to the bottom)
  • Cook the crepe on first side until the edges start to crisp and slightly curl from the pan. Flip the crepe over and cook for only about 10 more seconds. Transfer to a plate and stack them flat so that you can serve them all at one time. Keep them warm in the oven or next to the burner while you are cooking the other crepes. Once you stack them they'll stay pretty warm from their own heat.
  • Repeat steps 3-5 until all of your batter has been used.
  • Serve rolled, folded or flat with your favorite toppings.

Baked Irish Oats with Cream

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Oatmeal Steel Cut Oats

Adapted from NYT Cooking recipe contributor, Melissa Clark, this baked Irish oatmeal is a serious home run. The aroma and creamy texture are like a southern-style rice pudding. For that reason this oatmeal is almost like eating dessert for breakfast.

Your mouth will water when you pull these oats hot from the oven. Farm fresh butter, golden cream and caramelized sugar make this is a decadent breakfast or brunch treat.  The recipe calls for toasting the oats in butter before baking them. This gives them a wonderful nutty flavor and aroma. Vanilla, fresh-grated nutmeg, cardamom and cinnamon add flavor and depth making this baked oatmeal a true crowd-pleaser

Oatmeal Steel Cut Oats
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Baked Steel Cut Irish Oats with Cream

Baked Steel Cut Irish Oats with Cream
Course Breakfast, Side Dish
Keyword Baking, Cereal, Oatmeal
Total Time 1 hour 30 minutes
Servings 4

Equipment

  • 3 Quart Baking Dish

Ingredients

  • 3 1/2 Tbsp salted butter or vegan butter (I like Miyoko's and Earth Balance) plus extra for greasing baking dish
  • 3 1/4 cups boiling water
  • 1 cup steel-cut oats
  • 1/2 cup heavy cream or coconut cream for a scrumptious vegan alternative plus more for serving
  • 1/2 cup coarse Demerara sugar or brown sugar
  • 1 tsp fresh grated nutmeg
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp Kosher salt

Instructions

  • Heat oven to 375 degrees. Butter a 3-quart round or square baking dish.
  • Cut 1 Tbsp butter into small cubes, and put them in the refrigerator until needed.
  • In a large skillet, melt remaining 2 1/2 Tbsp butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the nutmeg, cardamom and cinnamon, and sauté for another minute, until fragrant. Spoon oats into the buttered baking pan and stir in the boiling water, cream and salt. The mixture will be very soupy.
  • Bake oats for 40 minutes, then give them a stir. They should still be a bit soupy. Sprinkle sugar all over the top of the oats. Toss in cubed butter pieces. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
  • Sprinkle oatmeal with toasted pecans, bananas or flaky sea salt, if you like. Serve oats with cream and sugar on the side.

Notes

I assembled these oats the night before, mixing all of the ingredients together up through step 3.
Refrigerate oat and cream mixture overnight. In the morning put baking dish of oats in 375 degree oven and bake for an extra 10 minutes than the recipe says.

Vanilla Spiced Overnight Oats

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Overnight Breakfast Oats

Got oats? Then by all means, you need to make a batch of overnight oats. This creamy all-in-one meal is healthy and delicious requiring only a few simple ingredients. Overnight oats are quick, easy, delicious and are perfect for breakfast or a quick snack during the day.

Overnight Breakfast Oats
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Vanilla Spiced Overnight Oats

Quick and easy breakfast or snack made by soaking rolled oats in liquid overnight.
Course Breakfast, Snack
Keyword Cereal, Grains, Oatmeal
Total Time 10 minutes
Servings 2

Equipment

  • Jar or container with lid

Ingredients

  • 1/2 cup oats
  • 1/2 cup non-dairy milk (cashew, almond, macadamia, etc.)
  • 1 Tbsp maple syrup
  • 1/2 Tbsp chia seeds
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon or nutmeg

Instructions

  • Add the 6 ingredients to a jar or bowl.
  • Give the mixture a few stirs to make sure the oats are fully immersed in the milk. Then, cover and leave in the refrigerator overnight to let the oats soften and flavors meld.

Notes

Overnight oats can be prepared up to 2-3 days in advance.
I eat my overnight oats cold but you can warm them on the stovetop or in the microwave if you prefer.
Use this recipe as your base and then change up your toppings and add ins for endless variety.
A few Mix-In Ideas:
Peanut butter or almond butter, toasted pecans or almonds, fresh fruit and berries, coconut yogurt, chocolate chips

Seriously Delicious Waffles

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Breakfast Waffles

In my family waffles are a huge favorite. When I was a kid I grew up on Mom’s Bisquick waffles with warmed Log Cabin syrup. She had this really cool round cast iron waffle maker. It was one of her “signature” kitchen appliances. It was a cool tool that, on it’s own, delivered ok waffles but they were lacking the loftiness and crispy-on-the-outside goodness that I had tasted for a treat at Sunday brunch buffets.

When I left home I had no idea that “other cooks” made waffle or pancake mix from scratch. I thought all hotcakes and waffles came from a box in the baking aisle at the grocery store. And my own results at home were underwhelming, leaving me with soft, flimsy cakes that just passed as breakfast or an occasional dinner when pressed for time. Boring, in other words.

Then it hit me that I needed to up my game on this old favorite. The kids always loved them but they, like me, didn’t know better at the time. My quest for more led me to this, now basic building block for every waffle that is made in my kitchen. These waffles are perfect, light, lofty and deliciously crispy on the outside. No more flimsy. No more soggy.

I use real maple syrup now too. And just like those early days of Bisquick and Log Cabin, the syrup on my table is still heated and still served warm.

Seriously Delicious Waffles
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Seriously Delicious Waffles

These are the loftiest, crispiest, easiest waffles ever. The mix works well for pancakes too. Just leave out the cornstarch.
Course Breakfast, Dessert, Dinner
Keyword Baking, Waffles
Total Time 20 minutes
Servings 4

Equipment

  • Waffle Iron

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 tsp sugar
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • Butter - for spread
  • Pure maple syrup - for serving
  • Powdered sugar - for serving
  • Fresh fruit - for serving
  • Chocolate syrup or chocolate chips - for serving

Instructions

  • In a mixing bowl combine the flour, cornstarch, baking powder, baking soda and salt. Mix briefly to combine.
  • Add the buttermilk, vegetable oil, eggs, sugar, vanilla and nutmeg. Mix well.
  • Warm your maple syrup. Pre-heat the waffle iron. DO NOT oil your waffle iron. there is plenty of oil in the batter to keep these lovelies from sticking.
  • Pour yourself a cup of coffee and catch up with your kids or your sweetheart while you let the batter sit and ferment for 30 minutes.
  • Pour about 1/4 cup of batter onto your heated waffle iron. Follow cooking instructions for your particular model.
  • Serve with whatever your heart desires. Simple goodness with warmed maple syrup is my go-to, but whatever you've got on hand will do nicely to make this a special treat. Try whipped cream, fresh fruit, chocolate, fried chicken and spicy Korean seasonings. Pretty much anything goes. Eat long and prosper.

Banana Cinnamon Crunch Bread

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Bread Dessert Bake

Have you got some bananas ripening to a golden brown on your counter? Well then, it’s time for some banana bread.

This crunchy-topped loaf of banana bread is the best thing since…well, you know. Cinnamon crunchy goodness on top of sweet gooey banana and cinnamon filling is so good!  This bread has some chewiness to it, created by the oats added to batter. Cinnamon, banana and oats come together for scrumptious twist on an all-time favorite quick bread.

Bread Dessert Bake
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Banana Cinnamon Crunch Bread

Banana Bread with a crunchy cinnamon topping
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 225kcal

Ingredients

  • 3-4 Ripe bananas
  • 2 large eggs
  • 1/3 cup coconut milk Substitute cow's milk if coconut milk is unavailable
  • 1/4 cup canola oil
  • 1 tsp pure vanilla
  • 1 1/2 cup all-purpose flour
  • 3/4 cup quick oats For a nuttier, chewier version, use regular rolled oats
  • 2/3 cup sugar Granulated
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp Kosher salt
  • 1/2 cup OPTIONAL: chopped pecans or walnuts

Topping

  • 1/2 cup brown sugar, loose, not packed Granulated sugar will work for this step too
  • 1/4 cup all-purpose flour
  • 2 Tbsp softened butter
  • 1 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350°
  • Grease 9x5 loaf pan with butter.
  • In a medium bowl combine flour, oats, sugar, baking soda, baking powder, salt.
  • In a large bowl mash the bananas then combine eggs, coconut milk, vanilla and canola oil.
  • Add dry ingredients to the wet mixture and stir until just combined.
  • Make the topping by combining flour, cinnamon, butter and sugar and mix until it resembles wet sand.
  • Pour half of the batter into loaf pan.
    Sprinkle half of cinnamon mixture over the top.
    Cover with remaining batter.
    Sprinkle remaining cinnamon topping over the batter.
  • Bake at 350° for 50-60 minutes. Stick in a toothpick and see if it’s clean.

Southern Buttermilk Biscuits

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When I first moved out of my parent’s home and ventured out on my own I was armed with packages of Top Ramen and blue boxes of Kraft macaroni and cheese. Seriously. That was the extent of my cooking knowledge. 

Then I moved to Houston where the women were incredulous that I didn’t know a thing about baking biscuits, let alone roll out the dough. They quickly set out to instruct me in the fine art of southern biscuit making. I wasn’t the best student but one thing I did learn was that 85 year old Texas women swear like no women I had ever met before.  I never did bake biscuits that resembled anything but 10 year old hardtack.

Then one day…

I was visiting my daughter and she started baking up biscuits for breakfast. Just like that! Pulling out flour and butter and rolling out dough like she does this every morning. What?! She can make biscuits? I had to have her teach me the sacred magic.

We pulsed, patted, rolled, cut and laughed for hours at the memories of our beloved Nanno yelling at each of us in the kitchen whenever we couldn’t master her “simplest” recipes.

And guess what? I actually baked this flaky delectable treat on the first try. It is so easy, so quick and tastes like heaven dripping with honey or fresh berry preserves. Load them with peaches and cream and you’ve got the best summer dessert on the block.

Please let me know about your experience baking these biscuits. Or any other family food experiences that make you smile.

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Southern Buttermilk Biscuits

Perfect buttery, flaky biscuits that are high and lofty. These traditional southern biscuits come out just right, every time.
Course Breakfast, Dinner, Lunch
Keyword Baking, Biscuits
Total Time 30 minutes
Servings 8

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 cup cold buttermilk
  • 1 1/2 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 8 Tbsp unsalted butter frozen and cut into cubes
  • 2-3 Tbsp salted butter melted, for brushing on top

Instructions

  • Preheat oven to 425°.
  • Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor (or leave in the bowl and cut butter in by hand with a pastry blender or two butter knives). Add cubed frozen butter and pulse 6 or 7 times until it becomes a loose crumble. Place crumbled dough back in large mixing bowl, dig a little "well" into the center of it, add buttermilk and stir with a spatula until it forms a rough ball. The dough will be a little sticky.
  • Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
  • Roll out the dough one more time into a rectangle. Cut dough into round biscuits using a floured drinking glass or biscuit cutter. PRESS CUTTER STRAIGHT DOWN INTO DOUGH. Do not twist cutter because it will crimp the edges of the biscuit tight and it will not rise. Your biscuits will be flat, not flaky. Press leftover dough together and roll again to make additional biscuits until dough is used up.
  • Place biscuits on a baking sheet and into the pre-heated 425° oven. Make sure biscuits are touching each other. Bake until golden brown, for about 15 minutes. Remove from oven, brush with melted butter and serve warm with honey or fresh fruit preserves.

Home Roasted Coffee

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Home Roasted Coffee Beans

How do you take your coffee? I take mine home-roasted with a little cream.  Since I discovered roasting my own beans at home over the stove, my morning ritual has never been the same.

I’m always up for re-purposing little-used kitchen items.  I experimented with a vintage Jolly Pop stove top popcorn popper and it worked like magic!

The lid of the Jiffy Pop has a nifty little crank handle that turns a slim bar inside the pot that shuffles the beans as they roast. The result is a perfect, even roast. Adjust the heat of the stove as necessary in order to get one, two or three “cracks” from your beans. If you’re impatient like me, cheat a little and open the lid to peek inside and check the color of the beans. Shake the pot occasionally in order to prevent the beans from burning. There’s nothing worse than a burned tasting cup of Joe.

The entire roasting process takes about 15 minutes but you get the best tasting brew 3 days after roasting. Roasting and brewing on the same day will not deliver an ideal cup of coffee. Patience is key here.

In California, I buy my beans locally from Kean Coffee, a roaster in Orange County. If you do a little searching, you can find distributors online who will ship green coffee beans directly to your house.

My little coffee experiment turned into a passion and I didn’t spend a fortune getting into it. The Jiffy Pop fits my hiking and camping lifestyle too. It travels with me, entertains the heck out of me over the camp stove and usually gets a chuckle out of the barista and coffee roaster when they ask what kind of roaster I use.

Creamy Acai Bowls

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No need to stop on your way to work to pick up an Acai Bowl for breakfast when you can whip this tasty bite up faster than you can pack your messenger bag.

Stock your freezer with all the pre-prepped ingredients and you will only need to toss them into your blender in the morning and rejoice.

It’s also a perfect summer treat for chilling out on a hot day.

There are dozens of options for toppings or mix ins with these bowls, so don’t limit yourself to just the ingredients in the recipe below.

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Creamy Acai Bowls

Creamy, nutritious açaí bowl with banana, berries, coconut milk, and nuts. A healthy breakfast or yummy snack that tastes dessert.
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author How Did You Cook That
Cost $6

Ingredients

  • 1 pouch frozen Acai fruit pack
  • 1 cup coconut yogurt (plain or flavored) whole milk or goat milk yogurt can be used as well
  • 1 banana
  • 1 cup fresh or frozen berries, divided reserve half of berries for topping
  • 1/2 cup granola
  • 1/4 cup nuts or seeds

Instructions

  • Blend acai, yogurt, banana and berries in blender or Magic Bullet until smooth. (It will be VERY thick)
    Spoon out half of mixture into bowl or to-go cup. Layer in half of remaining berries, granola, nuts, sliced banana, chia seeds, etc. Cover with remaining acai blend and top with the rest of the berries, granola, nuts and seeds.
    Dig in and feel the love.