Breakfast Bread Bowl (Glorified Eggs in a Basket)

Followed THIS  recipe loosely

Fully cooked bacon and kale (sauteed with onions and sweet peppers)

Used bread that was very dense so the final product was hard to eat. Next time will use smaller individual buns.

Eggs didn't come out the texture we expected - likely due to the moisture coming from underneath (kale) but they were cooked. Yolks cooked fully before the white. Next time will scramble the eggs or fry over-medium separately and serve on top.

Overall taste was great!

Crepes (Blini)

Makes enough crepes for 2-4 people to each have ~2-4 crepes
Doubling the recipe will feed 5 people twice, as dessert

1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 eggs
1/4 tsp salt
3 tbsp melted butter
extra melted butter for in-between layers of fried crepes (so they don't stick to each other)

Combine all ingredients (take care to add liquids to flour slowly and whisking thoroughly to prevent clumps from forming in the batter.

Refrigerate at least 1hr, or overnight.

Head non-stick frying pan, pour mix on, spread by tilting the pan quickly and evenly. If mix turned out too thick, add cold water or cold milk and mix before frying.

Brush on some melted butter around the edges of each cooked crepe after it's transferred to a plate. This prevents each cooked crepe from sticking to the one next to it.

Serve with caviar, sour cream, jam, Nutella/bananas, sweetened condensed milk or eat plain
Check out the Bearnaise sauce recipe for a savory option to put over crepes