Breakfast Mom Crepes

Name: Breakfast Mom Crepes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 10 to 12 crepes
Ingredients: 12 slices uncured peppered turkey bacon; 6 chicken apple sausages; 6 large eggs; 1 1/2 cups rice milk; 3 tablespoons raw cane sugar; 1/2 tablespoon vanilla extract; 1/2 teaspoon ground cinnamon; Pinch of kosher salt; 1 1/2 cups all-purpose flour or gluten-free pastry flour; 2 tablespoons coconut oil; Pure maple syrup, for serving; 1 jar 100 percent fruit strawberry jelly; 1 jar 100 percent fruit blueberry jelly; Bananas, for serving; Mandarin oranges or clementines, such as Cuties, for serving

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 10 to 12 crepes

Level: Easy

Total: 40 min
Active: 40 min

Yield: 10 to 12 crepes

Ingredients

Bacon and Sausage:

12 slices uncured peppered turkey bacon

6 chicken apple sausages

Crepes:

6 large eggs

1 1/2 cups rice milk

3 tablespoons raw cane sugar

1/2 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch of kosher salt

1 1/2 cups all-purpose flour or gluten-free pastry flour

2 tablespoons coconut oil

Pure maple syrup, for serving

1 jar 100 percent fruit strawberry jelly

1 jar 100 percent fruit blueberry jelly

Bananas, for serving

Mandarin oranges or clementines, such as Cuties, for serving

Directions

For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot. Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side. Repeat with the remaining bacon. Keep warm.
Heat a cast-iron griddle over medium-high heat until hot. Add the sausages and cook until browned and cooked through, about 5 minutes per side. Keep warm.
For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt. Turn the blender on low to combine, then turn the speed up to medium. With the blender running, slowly add the flour and blend until combined.
Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot. Pour some batter into each pan, move it around and cook each crepe on the first side until the batter bubbles up and the underside is brown, about 1 minute. Using a long, thin, flexible spatula, scoop up the crepes and flip. Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first). Serve the crepes immediately (or put on a plate in a 200 degree F oven to keep warm) and continue with the remaining batter, adding coconut oil to the pans as needed.
Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving. Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages.