My family likes to have brunch on Christmas morning. And they really like meals of the build-your-own category. A crepe bar would be easy and fun and could please sweet and savory fans alike. Here's one filling I made this weekend. But the options are really countless. For sweet-breakfast lovers, nutella & banana is a classic combination.
Filling
4 purple potatoes cut into small cubes
6 shallots, quartered
1 tablespoon olive oil
1 tablespoon honey mustard
salt pepper
1 tablespoon fresh chopped sage
scrambled eggs
goat cheese
sliced tofurkey, cut into ribbons
Crepes
2 tablespoons butter, melted and cooled slightly
1 1/3 cup milk
2 large eggs
1/4 teaspoon salt
1 cup all purpose flour
(1 tablespoon sugar, if you wanted to make sweet crepes)
For the crepes, blend all the ingredients together in a blender or whisk well. Cover with plastic wrap and let rest while you make the potatoes.
For the potatoes, preheat your oven to 400 degrees F. Spread the potatoes and shallots in a large roasting pan. Blend the olive oil and honey mustard, and pour as much as appropriate over the potato mixture, tossing to coat. Sprinkle with salt and pepper and the sage.
Roast for 30-45 minutes or until the potatoes are tender and beginning to crisp.
Heat a large, nonstick griddle over medium-high heat. Melt a small pad of butter on top, then pour the crepe batter onto the griddle. With a ladle or the back of a large spoon, spread the batter out. Cook for a couple minutes on the first side, flip, then cook less than a minute on the second. Stack crepes on a plate and cover to keep warm.
Combine the potato mixture with scrambled eggs in a crepe. Top with crumbled goat cheese and tofurkey, then roll up and enjoy.
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