Breakfast #6: Breakfast for Dessert

April is segmented into each of the most popular 6 “meals” of the day (Breakfast, Brunch, Lunch, Dinner, Snack, and Dessert), with each meal suggesting 3 categories of breakfasts befitting that meal. With Traditional I was aiming for a cultural experience – something traditional for a specific culture. While Vegetarian and Egg-free are straightforward, sought after niche breakfast categories.

As there will be over 18 suggestions, I will do my best to narrow down what I prepare and only develop some recipes. I hope you find inspiration and learn something for your breakfast, whatever time of the day.

Traditional: Crepes

Over the past few years I have learned more and more about crepes. As a wedding gift, we were given a crepe skillet and consequently investigated different crepe options. My personal favorites are savory with scrambled egg, chicken, cheese, pickles, marinara, and caramelized onions. Could eat those daily. When most people think of crepes, sweet ones typically come to mind. There are versions of crepes and pancakes in every (confident but unverified) culture. Crepes remind me of just the crispy most outter layer of an American pancake. They are thin, delicate, and the epitome of French cuisine. They even have a holiday to celebrate (Feb 2, La Chandeleur), which the rest of the world knows as Candlemas (or Lichtmess in German) or Groundhog day. Similar to Groundhog day, La Chandeleur is a day to predict the coming weather. There are many superstitions surrounding this holiday of religious origins, including that should the day be ruined with rain (keeping in mind this is a holiday involving candles) then the next 40 days will also have showers. I wonder how many of the days following typically get rain.

It is fitting these crepes are destined for dessert breakfast because the tradition is to have crepes for dinner on La Chandeleur. Breakfast, dinner, dessert – what meal is it again?

Traditionally French crepes should taste of egg, with the texture of a pancake, and are typically folded twice into a 1-slice-of-pie shape. To keep the lovely light, lacy texture, we do not want to build up the gluten in these doillies. It is best to use the liquid of the eggs and milk to keep the flour from developing gluten and toughening up. I’ve never measured my ingredients for crepes, but instead keep the ratio of liquid to flour where it works for me.

The technique of spreading the batter in the warm skillet will take a try or two to master, but you will get there if you pursue perfection.

I found a helpful article that discusses the proper ratios for the perfect crepes, however the title claims simplicity, and the descriptions require a couple of read throughs and practice to understand. The amount of batter to fill your skillet was a part I would like to call out here:

8 inch pan – about 3 tbsp of batter (about 45 – 50 mL)
10 inch pan – about 1/4 cup of batter (about 60 mL)
12 inch pan – about 1/3 cup of batter (about 75 – 80 mL)
The Flavor Blender

3 eggs
1 1/4 – 1 1/2 cups milk
1 cup flour
[Optional] Sugar, salt, vanilla extract

Keep it simple: mix eggs (white or whole), milk, and flour in a bowl. Oil and butter a hot skillet and spread the batter out into the skillet. Flip when one side is cooked (maintain a medium-low temp to avoid burning), and cook the other side. Fold into a triangle, pile several like a cocktail napkin fan, and top with fruit and jam (or Nutella).

Vegetarian: Cranberry-Orange Ricotta Breakfast Mug Cake

This mug cake is not very sweet and makes a great treat for breakfast.

I first tried mug cakes when I was on the Keto diet a few years back. They really are underrated. It is the perfect size for a piece of cake, without days of leftovers. Also, for flour intolerant or avoiding persons, it is a nice way to have cake without using $5 worth of almond or alternative flours.

I was inspired for this mug cake by Cranberry Orange Breakfast Cake, with a crumble topping. I wanted to make a cake dessert for breakfast. Similar to a streussel, the original breakfast cake is naturally short and cut into square pieces. However, I only wanted one slice. Considering the quarantine restrictions, I could not bring the left overs to my hungry colleagues and felt it was too dangerous to make myself a whole cake. Thankfully, mug cakes exist.

After searching online, I could not find a Cranberry-Orange Ricotta mug cake and decided I must share mine with the world. There is a simple formula for all mug cakes: melt butter, add other liquids (including sugar) and cream as appropriate, then mix in the flour, powder and spices. Cook for 1 min 20 to 1 min 40 seconds. Presto! Your own personal cake.

1 Tbsp. butter
1 Tbsp. sugar
Dash of salt
1 egg
Tad of Cardamom
Tad to 1/4 tsp of Cinnamon
Zest of 1/4 orange or 1/2 a mandarin
1/4 tsp honey
1 Tbsp. ricotta, whipped
1 Tbsp. milk
2 Tbsp. flour
1/4 tsp baking powder
1 – 1 1/2 Tbsp. dried cranberries

In a large mug (at least 10 oz), melt butter then cream the sugar and salt into the butter. Add the egg and whisk (stir vigorously with a fork). Stir in the spices: the more spice, the less eggy it will taste. Whisk in the honey and ricotta. Top with the flour and powder before thoroughly incorporating. Drop in the cranberries, stir once or not at all, then cook in the microwave for 1 min and 30 seconds. The cake will puff up but not spill over. It will be hot, enjoy with milk.

Egg-Free: Breakfast Banana Split

I have never had a banana split with ice cream, but am convinced the yogurt parfait version is just as sweet. This dessert is sweeter than my breakfast cake above, by a long shot. You can make this with whatever fruit brings you joy.

We used (for each serving):