The frst day back home from school deserves a nice breakfast. Shouts out to Jude for inspiring me to make crepes.
With my new french pancake pan and help from Chris, I embark on a corpulent excursion around the world through food in my kitchen.
Starting off with a box King Arthur crepe mix, I mixed in 3 chicken babies and 2 cups of dihydrogen monoxide (H2O) to get a very liquidy soup.
I heated the crepe pan and added a dollop of butter so the thin pancakes don't stick to it. So while the pan is heating up to medium/low, I prepped the crepe innards. My little helper chopped up the onions and avos.
As that tubby was chopping away, I whipped up some turkey sausages and scrabbled eggs to be the backbone of my breakfast wrap.
After a few failed attempts and heat changes, I finally mastered my crepe. Apply a ladle full of crepe mix to the pan. Wait until the top looks set, then flip the crepe to cook the other side.
Once the fluffy flat faces are done cooking, I added the fixin's.
To accompany this globetrotter brunch, I made a Sriracha and lime mayo.
Finally wrapping up my crepe and topping it with cheese and salsa, my scrumptious frenchican breakfast as ready to get dominated by my stomach.
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