Type what you have

Ingredients

• ✓ all-purpose flour
• milk
• egg
• cooking spray

Instructions

1. 1 Mix together milk, flour, and egg in a large bowl until well combined.
2. 2 Heat a large skillet or crêpe pan over medium-high heat. Grease the skillet with cooking spray.
3. 3 Pour about 1/3 cup batter into the prepared skillet. Lift and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more. Remove crêpe to a plate and repeat with remaining batter, greasing the skillet as needed.

By Samantha Theoret

Ingredients

• ✓ all-purpose flour
• soy milk
• water
• soy margarine
• maple syrup
• turbinado sugar
• salt

Instructions

1. 1 Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
2. 2 Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
3. 3 Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

By Siri

Ingredients

• ✓ all-purpose flour
• sugar
• salt
• egg
• milk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric mixer.
3. 3 Beat in flour mixture until smooth; stir in melted butter.
4. 4 Lightly grease a griddle or frying pan; heat over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe.
5. 5 Immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
6. 6 Shake the pan or loosen with a spatula; turn or flip it over and cook until other side has turned light brown, about 1 minute more. Repeat with remaining batter.
7. 7 Serve with your choice of fillings or toppings, and enjoy!

By CYBERCHEF

Ingredients

• ✓ all-purpose flour
• egg
• milk
• water
• salt
• butter

Instructions

1. 1 Whisk eggs, milk, water, and salt together in a large mixing bowl. Add flour and melted butter; whisk vigorously until batter is smooth and pourable.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3 Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more.
4. 4 Serve hot. Enjoy!

By JENNYC819

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• butter
• salt
• sugar
• active dry yeast
• water
• milk
• heavy cream
• egg
• water

Instructions

1. 1 Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
2. 2 Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
3. 3 Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
4. 4 To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
5. 5 Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
6. 6 If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
7. 7 Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
8. 8 Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
9. 9 To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
10. 10 Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
11. 11 Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
12. 12 Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

By moeagaru

Ingredients

• ✓ all-purpose flour
• milk
• egg yolk
• vanilla extract
• sugar
• salt
• butter

Instructions

1. 1 In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. 2 Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. 3 Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

By lelainem10

Ingredients

• ✓ all-purpose flour
• egg
• milk
• orange juice
• anise extract
• butter
• sugar

Instructions

1. 1 Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
2. 2 To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.

By Karen Gallinetti

Ingredients

• ✓ all-purpose flour
• water
• skim milk
• butter
• vanilla extract
• sugar
• salt
• vegetable oil

Instructions

1. 1 Mix water, milk, melted butter, and vanilla together in a medium bowl. Mix flour, sugar, and salt together in a small bowl until thoroughly combined. Whisk flour mixture into milk mixture until smooth. Cover batter and refrigerate for 2 hours.
2. 2 Warm a medium skillet over medium-high heat. Coat the pan with vegetable oil, then pour in about 2 tablespoons batter. Swirl the pan to allow batter to spread out thinly. Cook until the edges are crispy and golden, then flip to cook the other side until lightly browned. Remove to a plate and repeat with remaining batter.

By Monica Shah

Ingredients

• ✓ all-purpose flour
• milk
• egg
• butter
• butter
• onion
• butter
• dijon mustard
• ham
• gruyere cheese

Instructions

1. 1 Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
2. 2 Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
3. 3 Coat a crêpe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crêpe, about 2 minutes.
4. 4 Loosen crêpe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crêpe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crêpes between pieces of parchment or waxed paper.
5. 5 Assemble crêpes one at a time in the still-warm pan; spread mustard over one half, top with 1 slice of ham, along with some of the sautéed onion and Gruyère cheese. Fold the crêpe over the filling, pressing gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.

By lutzflcat

Ingredients

• ✓ all-purpose flour
• asparagus
• butter
• milk
• salt
• cayenne pepper
• garlic
• egg
• cheddar cheese

Instructions

1. 1 Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
3. 3 Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
4. 4 Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
5. 5 Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
6. 6 Preheat oven to 375 degrees F (190 degrees C)
7. 7 Generously butter 4 (6-ounce) ramekins
8. 8 Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
9. 9 Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
10. 10 Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• nutmeg
• white sugar
• shortening
• egg
• milk
• white sugar
• cinnamon
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2. 2 In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4. 4 Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

By Betsy

Ingredients

• ✓ all-purpose flour
• salt
• milk
• egg
• butter
• butter
• garlic
• thyme
• rotisserie chicken
• herb and garlic cream cheese
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Make the crêpes: Combine flour and salt in a large bowl. Whisk milk, eggs, and melted butter together in a separate large bowl. Whisk egg mixture into flour mixture until smooth; cover and refrigerate for 1 hour. Strain the mixture into a clean bowl.
3. 3 Heat a small nonstick skillet or crêpe pan over medium heat; brush the pan with butter. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
4. 4 Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Make the filling: Melt 3 tablespoons of butter in a skillet over medium-high heat; stir in garlic and thyme. Add chicken; cook and stir until heated through, about 5 minutes. Stir in cream cheese until melted and smooth.
6. 6 Remove skillet from the heat; spoon chicken mixture evenly into the center of each crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle over crêpes.
7. 7 Cook in the preheated oven until warmed through, about 10 minutes. Sprinkle with parsley before serving.

By Egg Farmers of Ontario

Ingredients

• ✓ all-purpose flour
• maple syrup
• heavy cream
• butter
• white sugar
• vanilla extract
• egg
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
2. 2 Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
3. 3 Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
4. 4 Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
5. 5 Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• sugar
• salt
• egg
• butter
• vegetable oil
• egg yolk
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Stir together flour, sugar, and salt in a large bowl. Make a well in the center, then add eggs and yeast mixture; beat well until dough comes together. (Tip: Add 1 to 3 tablespoons of additional warm water, 1 tablespoon at a time, only if needed to help the dough come together.)
4. 4 Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
5. 5 Flatten dough and spread it with 1/3 of the butter.
6. 6 Knead butter into dough.
7. 7 Repeat this step twice to incorporate remaining butter, allowing dough to rest for a few minutes between additions of butter, about 20 minutes total.
8. 8 Lightly grease a large bowl with vegetable oil, place dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
9. 9 Punch down dough, cover with plastic wrap, and refrigerate for 6 hours to overnight.
10. 10 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8x4-inch loaf pans.
11. 11 Turn dough out onto a lightly floured surface. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans.
12. 12 Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour.
13. 13 Make egg wash: Beat egg yolk and cold water in a small bowl. Brush on the tops of loaves.
14. 14 Bake loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.

By Michelle Chen

Ingredients

• ✓ all-purpose flour
• pie crust
• olive oil
• onion
• tomato
• basil
• egg
• milk
• salt
• pepper
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
3. 3 Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
4. 4 Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.

By Karen Griffin

Ingredients

• ✓ all-purpose flour
• milk
• water
• egg
• butter
• salt
• confectioners' sugar
• cream cheese
• lemon juice
• lemon zest
• vanilla extract
• heavy cream
• strawberry

Instructions

1. 1 Gather all ingredients.
2. 2 To make the crepe batter: Place flour, milk, water, eggs, melted butter, and salt into a blender. Blend until smooth and set aside.
3. 3 To make the filling: Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth.
4. 4 Gently fold in whipped cream.
5. 5 Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe.
6. 6 Tip and rotate the pan to spread batter as thinly as possible.
7. 7 Flip when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel.
8. 8 Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling.
9. 9 Roll up and top with a dollop of cream cheese filling and more sliced strawberries.

By meliss

Ingredients

• ✓ all-purpose flour
• milk
• egg
• vegetable oil
• almond extract
• white sugar
• vanilla pudding mix
• orange juice
• sour cream
• strawberry
• banana
• blueberry
• whipped cream

Instructions

1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• evaporated milk
• salt
• white sugar
• egg
• butter
• butter
• egg

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
2. 2 In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
3. 3 Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
4. 4 Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
5. 5 Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
6. 6 Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

By MARCIAMOLINA

Ingredients

• ✓ all-purpose flour
• water
• yeast
• sugar
• milk
• sugar
• salt
• vegetable oil
• butter
• egg
• water

Instructions

1. 1 Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.
3. 3 Deflate gently, and let rise again until doubled, about another 3 hours.
4. 4 Deflate dough and chill for 20 minutes.
5. 5 Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.
6. 6 Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
7. 7 Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
8. 8 Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
9. 9 Preheat the oven to 475 degrees F (245 degrees C).
10. 10 To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
11. 11 Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
12. 12 Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
13. 13 In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
14. 14 Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

By Katherine Foster

Ingredients

• ✓ all-purpose flour
• pie crust
• olive oil
• onion
• green bell pepper
• mushroom
• zucchini
• tomato
• basil
• egg
• milk
• salt
• black pepper
• colby-jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. 8 Cool 5 minutes before serving.

By Kurt

Ingredients

• ✓ all-purpose flour
• egg
• butter
• vanilla extract
• sugar
• milk
• heavy cream
• baking powder
• salt
• white sugar
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
2. 2 Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
3. 3 Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.

By CoveredinBeeees

Ingredients

• ✓ all-purpose flour
• brown sugar
• black pepper
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place flour, sugar, and pepper into a resealable plastic bag and shake to mix. Shake bacon with flour mixture a few strips at a time to coat. Place coated bacon onto a baking sheet or broiler pan.
3. 3 Bake in preheated oven for 15 minutes or until bacon has cooked to desired doneness.

By Barbara Conrad

Ingredients

• ✓ all-purpose flour
• white sugar
• salt
• milk
• egg

Instructions

1. 1 Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3 Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

By Claire

Ingredients

• ✓ all-purpose flour
• brown sugar
• baking powder
• cinnamon
• salt

Instructions

1. 1 Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.

By Sandy N

Ingredients

• ✓ all-purpose flour
• water
• white sugar
• yeast
• salt

Instructions

1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

By Terry

Ingredients

• ✓ all-purpose flour
• baking powder
• butter
• buttermilk
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins.
2. 2 Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.
3. 3 Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.
4. 4 Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.

By Viva Larson

Ingredients

• ✓ all-purpose flour
• baking powder
• milk
• egg yolk
• egg white

Instructions

1. 1 In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
2. 2 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
3. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By W King

Ingredients

• ✓ all-purpose flour
• pork sausage
• milk

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; set aside.
2. 2 Pour off most of the grease from the skillet, leaving 2 to 3 tablespoons. Stir flour into grease in the skillet over medium-low heat. Whisk vigorously until roux forms, scraping the bottom of the skillet. Reduce heat to low and let roux cook for at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
3. 3 Stream milk into roux, whisking constantly. After adding about 2 1/2 cups, increase heat to medium and continue cooking, whisking constantly. Bring gravy to a boil and cook to desired thickness. Add some of the sausage to gravy if desired.

By Denyse

Ingredients

• ✓ all-purpose flour
• whipping cream
• salt
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
3. 3 Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

By Sallie

Ingredients

• ✓ all-purpose flour
• salt
• egg
• milk
• butter
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. 3 Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
4. 4 Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. 5 Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

By J Miller