Breadcrumb Eggs and Spinach

This is from MilkStreet - I haven't nailed this yet but want to try again, since it's such a quick and nutritious meal.

~1 c. bread crumbs - run stale challah through the food processor, works great
~ 1/4 c. grated parmesan
thyme, smoked paprika

sherry vinegar - 1/2 T or so
salt, pepper
olive oil
fresh spinach
3 eggs (best if they're from Arcadia Farm!), scrambled (unless you prefer sunny side up)

grated cheese if you want

In a large skillet, add the breadcrumbs. Add seasonings, parmesan, and olive oil and stir until lightly toasted, a few minutes at medium heat.

Make 3 holes, and put 1/3 of the beaten eggs in each. Cover with fresh spinach and optional grated cheese. Put the top on and steam at 2 or 3.

Norwegian Crepe Pancakes

These were inspired by my going to NetCost, a super store in NE Philly specializing in Russian and Eastern European foods. They had a huge section of "preserves", many from Israel with Hebrew and Russian. They are a genre of fruit somewhere between what we call jam and pie filling. I brought some cherry preserves and then tried to figure out what to do with them. Rolling them up in a crepe is perfect. Three or four make a very nice meal.

These remind David of the thin pancakes his Aunt Ruth made in Salt Lake, rolled up with fruits. Happily so!

It's from How to Feed a Loon, two guys with a blog and lots of YouTubes. I have modified it, using more whole wheat, natch.

3 eggs
1½ c whole milk (up to 1/3 can be buttermilk)
1 c all-purpose flour (half white, half whole wheat)
¼ t salt
1 t sugar
¼ t cardamom ground, optional
1 t vanilla 
2 T butter melted, plus more for the pan
Preserves or jam, for spreading and rolling. Optional: ricotta cheese.
For a savory crepe: chop an onion, saute, and throw in a lot of fresh spinach. Add a little grated cheese. Yum!

Use a blender, mixing the eggs and milk til smooth. It’s easier to pour the batter from the blender.

Add the flour, salt, sugar, cardamom, vanilla extract, and melted butter, and continue mixing until most of the lumps are gone.

Heat a large griddle/skillet , and a second smaller fry pan ( perfect for kid sized crepes) over medium heat and coat with a small amount of butter (about 1 tsp). Swirl the pan until the pan is fully coated.

Scoop about ⅓ cup of the batter and then pour into the center of the skillet, immediately swirling the pan until most of the batter has been distributed along the bottom of the pan. You can do this with the bottom of a 1/3 c measure.

Cook until the edges begin to curl up slightly and some bubbles begin to appear, usually about 2 minutes. Carefully slip a rubber (or silicone) spatula under the side of the pancake and flip.
Cook for another minute and then transfer the pancake to a serving plate. I put the tray in the Breville, without heat, closed - the steam keeps them warm.

This makes about 8-12, depending on size. Serve with fruit preserve, jam, or fresh fruits and yogurt.

 They go pretty fast!

If desired, roll the pancakes, or serve flat with toppings on the side.

Basic Wholewheat Pancake with or without Banana

This is from Favorite Recipes from Quilters, contributed by two different cooks--Emma Troyer of Partridge, KS and Cathy Mazur of Williams Lake, BC.

It is easy and, for wholewheat pancakes, very light and high. I added the lemon zest. It has the advantage of only requiring one bowl. First you mix the dry ingredients, and then you add the wet directly into the dry.

You can add fresh berries; add them whole when you flip them in the loose batter on the second side.

1 c. wholewheat flour (a mixture of flours is fine) - if you use the pancake dispenser, it has a 1 c. measure.
1 T sugar
1 t. baking powder (push through a sieve)
1/2 t. baking soda (push through a sieve)
1/2 t salt
1 egg
1 c. buttermilk (regular milk is fine, if you don't have any)

optional: one mashed ripe banana
2 T melted butter
grated lemon zest to taste
cinnamon to taste

In medium bowl 0R IN THE PANCAKE DISPENSER (SPRAY THE BOTTOM FIRST) combine flour, sugar, baking powder, baking soda, salt, and cinnamon. 

Add egg, buttermilk, melted butter, and lemon zest. Whisk.

In hot, oiled skillet or grill, drop about 1/4 c of batter per pancake. Flip. On the induction burner, you can turn off the burner for the second side and the pancakes will cook fine and be less likely to burn.