My wife loves breakfast food and could have it for every meal. I’m not as big of a fan and usually prefer to have breakfast foods during breakfast or brunch. And when I do go for it, pancakes have long held my top spot for batter-based breakfast foods. So it took something special like this buttermilk waffle recipe to get me to make something different.

And, let me tell you, this waffle recipe is something special.

These buttermilk waffles are the epitome of breakfast perfection – golden, crispy on the outside, and irresistibly fluffy on the inside. They’re the kind of waffles that will make your taste buds dance with delight and have you craving them morning, noon, and night. Even if you’re usually someone like me who thinks breakfast is for breakfast.

Whether you’re looking to impress your family with a memorable weekend breakfast or wanting to treat yourself to a decadent brunch, these buttermilk waffles will never disappoint. They’re the perfect canvas for your favorite toppings, whether you prefer a classic drizzle of maple syrup, a dollop of whipped cream, or a shower of fresh berries.

Get ready to elevate your waffle game and embark on a culinary journey that will tantalize your taste buds and leave you craving more. Without further ado, let’s dive into the recipe and discover how to make the best buttermilk waffles you’ll ever make.

Buttermilk Waffle Recipe Ingredients

To follow this incredible buttermilk waffle recipe, you’ll need just a handful of simple ingredients that you likely already have in your kitchen. If you’re used to using premade mixes, you may not know what actually goes into making the batter. Here’s what you’ll need to gather:

• All-purpose flour, which will serve as the base of the waffle batter, providing structure and texture.
• Sugar adds a touch of sweetness and balances out the flavors.
• Baking powder provides some of the necessary leavening power, helping the waffles rise and become wonderfully fluffy.
• Baking soda will react with the acidity in buttermilk to add even more leavening power.
• Salt enhances the flavors of everything and will bring out the best in all the other ingredients.
• Buttermilk is the star ingredient that gives these waffles their distinctive tang and incredible tenderness.
• Milk to keep everything from drying out.
• Eggs, which will need to be separated because whipped egg whites are part of the big secret for perfect waffles.
• Vegetable oil keeps things moist and gives the perfect crisp to the exterior of the waffles.
• Vanilla extract to infuse the waffles with a subtle hint of flavor, warmth, and sweetness.

With these simple yet essential ingredients, you’ll be well on your way to creating the best buttermilk waffles you’ve ever tasted. So gather your supplies and let’s dive into the step-by-step process of making these delectable waffles!

Why Buttermilk Is the Secret Ingredient

You might be wondering whether it’s worth the effort to grab buttermilk for these waffles – likely one of the few ingredients you don’t already have on hand. Buttermilk is not only responsible for a slightly tangy flavor but also plays a crucial role in achieving the light and fluffy texture that makes these waffles truly exceptional.

Buttermilk is a fermented dairy product with an acidic taste. This acidity is what sets it apart from regular milk and makes it a game-changer in baking. When combined with the other ingredients in the waffle batter, the acidity of buttermilk reacts with the baking soda, creating a chemical reaction that produces carbon dioxide. The release of carbon dioxide gas forms bubbles throughout the batter, resulting in a light and airy texture when cooked.

Plus, the acidic nature of buttermilk also helps to tenderize the gluten proteins in the flour, preventing them from developing too much and resulting in a tender, melt-in-your-mouth waffle. This ensures that your buttermilk waffles have a delightful, moist interior.

The tangy flavor of buttermilk adds a pleasant and subtle tang that perfectly complements the sweetness of the waffle. It adds a depth of flavor that takes these waffles to the next level, making them far more memorable than your average breakfast treat.

Get ready to indulge in a breakfast experience like no other, as you savor each bite of these tender, fluffy, and tangy delights.

Mixing Up the Batter

Now that you have gathered your ingredients and understood the importance of buttermilk, it’s time to mix up the batter for your delectable buttermilk waffles. Follow these simple steps to achieve a smooth and luscious batter:

In a large mixing bowl, combine all of the dry ingredients: the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix the dry ingredients together until they are well combined and evenly distributed.

In a separate bowl, whisk together the majority of the wet ingredients: buttermilk, milk, vanilla extract, and 1/2 cup of vegetable oil. Make sure to whisk until the wet ingredients are thoroughly blended and the mixture is smooth.

Now, gently crack open the eggs and separate the yolks from the egg whites. Add the yolks in with the wet ingredients and mix them together. Put the egg whites into a separate bowl. Use a hand mixer or whisk to whip the egg whites until they form stiff peaks (it is much easier with the hand mixer…).

Pour the wet mixture into the dry ingredients – keeping the whipped egg whites separate for now. Gently whisk the ingredients together. Be careful not to overmix, as this can result in dense waffles. Some lumps in the batter are ok, so just mix until everything is generally combined and there are no longer pockets of dry ingredients.

Now add the whipped egg whites into the same bowl. Gently use a spatula or wooden spoon to fold the egg whites into the batter. We do this gently to help keep the air in the egg whites that’ll make sure our batter is light and fluffy when baked.

Once the batter is well mixed, let it rest for about 5 minutes. This resting period allows the flour to fully hydrate and ensures a better texture and structure in your waffles.

Now that your batter is prepared, it’s time to move on to the exciting part – cooking the buttermilk waffles!

Preparing the Waffle Iron

The key tool for making waffles is the humble waffle iron.

And before diving into cooking your buttermilk waffles, it’s essential to properly prepare your waffle iron to ensure optimal results. Use the following steps to get your waffle iron ready for action.

Preheat the Waffle Iron. Turn on your waffle iron and allow it to preheat according to the manufacturer’s instructions. This step is crucial as it ensures that the waffle iron reaches the right temperature for even cooking and a crispy exterior.

Wiping with Vegetable Oil. Once the waffle iron is heated, it’s time to give it a light coating of vegetable oil to prevent the waffles from sticking. Grab a pastry brush or a folded piece of paper towel. Dip it into a small amount of vegetable oil. Gently brush or rub the oil onto the cooking surfaces of the waffle iron, and try your best to cover all the nooks and crannies. I repeated this step once in the middle of cooking to make sure nothing would stick.

Follow the Manufacturer’s Instructions. Every waffle iron is different, so it’s crucial to refer to the specific instructions provided by the manufacturer. They may have additional guidelines or recommendations for preparing the waffle iron that are specific to your model.

By preheating your waffle iron and applying a light coating of vegetable oil, you’re setting the stage for waffle success. Now, it’s time to pour that delectable buttermilk waffle batter onto the hot iron and transform it into golden, crispy waffles.

Step-by-step Instructions for Making Buttermilk Waffles

With the batter ready and the waffle iron hot, it’s time to make our perfect, golden waffles. Here’s how you can achieve waffle perfection:

Pouring the Batter: Take a measuring cup or ladle and pour the batter onto the center of the preheated waffle iron. The amount of batter needed will depend on the size of your waffle iron, so refer to the manufacturer’s recommendations. For mine, it ended up being a little over half a cup. But the size and depth of your iron can change that dramatically. Be careful not to overfill the iron, as the batter will spread and rise during cooking. It is better to have a smaller waffle than a full waffle with tons of wasted batter running out the sides.

Cooking the Waffles: Close the waffle iron and let the magic happen. Note that some waffle irons (including mine) need to be turned over after closing them. This helps spread the batter around and typically activates the timers that are built in. Allow the waffles to cook according to the manufacturer’s instructions. The cooking time typically ranges from 4 to 6 minutes. Make sure the waffles are beautifully golden brown and crisp on the outside.

Removing the Waffles: Once the waffles have reached your desired level of doneness, carefully open the waffle iron. Use a fork or tongs to gently remove the waffles, ensuring that you don’t damage their shape or texture. Serve the waffles immediately or keep them in a warmed oven until all are ready.

Remember to exercise caution while handling the waffle iron, as it will be hot.

Now that your perfectly cooked buttermilk waffles are ready, it’s time to savor the moment. Serve them warm and enjoy the heavenly combination of crispy exteriors and fluffy interiors.

Toppings and Accompaniments for This Buttermilk Waffle Recipe

When it comes to enhancing the flavor and enjoyment of this homemade buttermilk waffle recipe, the options for toppings and accompaniments are endless. Here are some delicious categories to explore:

Sweet Delights:

• Syrup – warm maple syrup, my Triple Berry Syrup, or any other you prefer
• Fresh Fruits (sliced strawberries, blueberries, raspberries, or bananas)
• Whipped Cream
• Powdered Sugar (a light dusting to look real fancy)

Decadent Indulgences:

• Caramel Sauce
• Chocolate Sauce
• Nutella
• Peanut Butter
• Cookie Butter
• Chopped Nuts (walnuts, pecans, or almonds)

Savory Flavors:

• Sausage
• Crispy Bacon
• Candied Bacon
• Fried Eggs
• Fried Chicken -to make chicken and waffles

Feel free to mix and match from different categories, experiment with flavors, and create your own unique combinations. Get creative by trying combinations like fresh fruits with whipped cream, caramel sauce with chopped nuts, or bacon with a fried egg. The possibilities are limited only by your imagination.

So, explore and create to your culinary heart’s content with waffles as your canvas. Have a lot of toppings available and let everyone choose to top as they please.

Tips for Making the Perfect Buttermilk Waffle Recipe

To ensure your buttermilk waffles turn out absolutely perfect every time, here are some valuable tips to keep in mind:

1. Don’t Overmix the Batter. When combining the batter and the whipped egg whites, gently fold them together until just combined. Overmixing can lead to tough and dense waffles. It’s okay if there are a few lumps in the batter; they will disappear during cooking.
2. Preheat the Waffle Maker and Lightly Oil with Vegetable Oil. Before pouring the batter, make sure your waffle maker is preheated to the desired temperature according to the manufacturer’s instructions. Lightly oil the waffle maker with vegetable oil to prevent sticking and ensure easy release. This also helps in crisping the outside of the waffles.
3. Serve the Waffles Immediately or Keep Them Warm in the Oven. For the best eating experience, serve the waffles immediately after cooking. Their crisp exterior and fluffy interior are at their prime right off the waffle iron. If you must wait, place them on a wire rack set in a 225°F (110°C) oven. This will help maintain their crispness while you finish baking.
4. Experiment with Cooking Times. Waffle irons vary, so it’s essential to experiment with cooking times to achieve your desired level of crispness. Start with the recommended cooking time, but adjust it if you prefer a lighter or darker waffle.

By following these tips, you’ll be well on your way to making the perfect batch of buttermilk waffles. Enjoy the process, embrace the art of waffle-making, and delight in the delectable results. These tips will ensure your buttermilk waffle recipe is a delicious success.

Variations and Add-ins to Try with Buttermilk Waffles

While classic buttermilk waffles are a delightful treat on their own, why not explore different variations and add-ins to elevate your waffle game? Here are some delicious ideas to inspire your creativity:

Pancakes with chocolate chips are common. So why not try mixing in chocolate chips or cocoa powder into waffle batter? The melted chocolate will create pockets of gooey goodness, making your waffles irresistible.

Add a burst of freshness and natural sweetness to your waffles by incorporating fruits directly into the batter. Consider adding blueberries, strawberries, diced apples, or sliced bananas.

For a delightful crunch and a boost of protein, try adding chopped nuts or toasted coconut to the waffle batter.

Infuse your waffles with the comforting flavors of warm spices. Add a dash of ground cinnamon, nutmeg, or a pinch of cardamom to the batter. Or put maple syrup directly into the batter itself to create waffles with a cozy and aromatic twist.

And if you want a fun, savory twist, experiment with add-ins like grated cheese, cooked bacon bits, or finely chopped herbs such as chives or parsley. These savory variations will make them a perfect base for a savory brunch.

Remember, the possibilities are endless when it comes to customizing your buttermilk waffles. Don’t be afraid to get creative, experiment with different flavors, and make your breakfast or brunch a memorable experience. Whether you prefer sweet or savory, enjoy the journey of creating your perfect buttermilk waffles.

How did yours turn out?

I’d love to hear when you try out this buttermilk waffle recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Buttermilk Waffle Recipe

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

It’s time for the ultimate buttermilk waffle recipe. Learn how to make the best buttermilk waffles ever. Fire up the waffle iron now!

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup buttermilk

• 2/3 cup milk

• 1/2 cup plus 1 tablespoon vegetable oil, divided

• 1 teaspoon vanilla extract

• 2 eggs, separated

Directions

• Combine the flour, sugar, baking powder, baking soda, and salt together in a medium bowl
• In a separate bowl, whisk together the buttermilk, milk, vanilla extract, and 1/2 cup of the vegetable oil
• Separate the egg yolks and whites, adding the yolks to the wet ingredients and whisking
• In another bowl, use a hand mixer or whisk to whip the egg whites into stiff peaks
• Mix the wet ingredients (except the whipped egg whites) into the dry ingredients, be careful not to overmix – some lumps are helpful
• Gently fold the whipped egg whites into the mixture, do not overmix but they should be incorporated together
• Preheat the oven to 225°F (110°C), plug in the waffle iron so it can warm up, and wipe the waffle iron with some of the reserved vegetable oil
• Fill the bottom of the waffle iron with batter – the amount will depend on your specific waffle iron but for me was a little over half a cup
• Close and cook until golden brown, based on your waffle iron instructions (about 5 minutes)
• Remove and serve or place in the preheated oven and continue until all of the batter is used

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The post The Best Buttermilk Waffle Recipe You’ll Ever Make appeared first on Do You Roux?.

Hard boiled eggs are pretty simple. But that doesn’t mean you can’t improve the process by following a little bit of advice. So read on for how to hard boil eggs with the best method that I’ve learned.

I love hard boiled eggs because they are the perfect snack to take with me on a busy day or to have as a quick and easy breakfast. Just a tiny sprinkle of salt and I usually will have two hard boiled eggs for a filling breakfast.

There is much more to hard boiling than simply putting the eggs in a pot of water and waiting. There are a number of things you can do to make your hard boiled eggs peel easier, look better, and have a better texture. Note that the steps are the exact same for making soft boiled eggs, except for how long the eggs stay in the water.

If you are having any trouble cooking your eggs just right, then use the tips below to help improve your process.

Tips for Easy to Peel Eggs

The most annoying and difficult part of how to hard boil eggs is getting them peeled. The shell seems to love sticking to the egg and peeling off chunks of precious egg whites as you go.

However, there are a few ways to make it easier on yourself.

Follow these tips for a better egg-peeling experience:

• Older eggs peel easier – this tip has to do with science and pH levels and a whole lot of stuff. But you just need to know that older eggs are better for boiling. Just don’t use expired ones. Most grocery store eggs have been sitting for a bit before getting to your fridge, so be more aware of this tip if you get fresh eggs from a neighbor’s chicken.
• Start the eggs in boiling water – Rather than plopping the eggs into the water at the same time you put it on the stove, let the water come to a boil first before adding the eggs. Use a slotted spoon to gently lower the eggs into the boiling water.
• Use an ice bath – When the eggs are done cooking, immediately pull them from the pot and put them in a bowl of ice water. This helps stop the eggs from continuing to cook any further. It will also shock the eggs and help it to pull away from the shell.
• Let the eggs cool down before peeling – I know, patience is hard. But if you let the eggs fully cool before peeling them, they will be much easier to peel. If you have the time, leave them unpeeled in the fridge for a day for the easiest peeling possible.
• Peel in water – I typically use the same water from the ice bath to help peel the eggs. After cracking a bit on the outside, just start peeling the egg while submerged in the water. It seems to help get the shell off better and keep it off as the eggshell sinks to the bottom.

How to Use Hard Boiled Eggs?

So, after you’ve learned how to hard boil eggs, what can you do with this newfound skill?

It’s a good question and one that can lead you to a host of delicious and unique ways to use your eggs. Hard boiled eggs can be used to top salads, sandwiches, and breakfast dishes. In addition, they make a great snack on their own. Like I said before, just add a pinch of salt and take a big bite.

For some specific recipes using hard boiled eggs, try any of the following:

• Rotisserie Chicken Salad
• Deviled Eggs
• Egg Salad Sandwich
• Soy-Marinated Eggs

How did yours turn out?

I’d love to hear when you try hard boiling eggs! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Hard Boil Eggs

Recipe by Marc PetersonCourse: Breakfast, AppetizersDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

13

minutes

Total time

23

minutes

Learn how to hard boil eggs in a pot with a few key tips for success that will make sure your next batch turns out perfect.

Ingredients

• 6 large eggs

Directions

• Bring a pot of water to a boil over high heat
• When the water is at a full boil, gently lower the eggs into the pot with a slotted spoon
• Lower the heat to a simmer and boil the eggs for 12 minutes for a yolk that is still a little dark in the middle and 13 minutes for a fully cooked bright yellow tolk
• While the eggs are boiling, prepare an ice bath by adding a 50/50 mix of ice and water to a medium-sized bowl
• When the eggs are done boiling, use the slotted spoon to take them out of the pot and place them in the bowl with the ice water
• Let them sit in the ice bath at least 10 minutes, longer if possible
• Store the eggs with shells on in the fridge or peel in a bowl of water to eat or use

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The post How to Hard Boil Eggs – Cooking Basics appeared first on Do You Roux?.

Soft boiling is a very simple process, but that doesn’t mean you shouldn’t go in prepared. To ensure the eggs are properly cooked, here’s a step-by-step guide for how to soft boil eggs.

Soft boiled eggs are one of my favorite things to eat on toast. They’re fairly easy to make, nutritious, filling and very versatile.

I’ve been experimenting with different methods to achieve the perfect soft-cooked yolk and easy-to-peel shell. What follows is the method that I found best for how to soft boil eggs. It is essentially the same method for how to hard boil eggs, but with a shorter time spent sitting in the hot water.

Have you ever had trouble cooking eggs? To make it easy for everyone to learn and remember, below are 6 tips to get soft-boiled eggs just right.

Tips for Easy to Peel Eggs

There are a few key things to keep in mind when cooking eggs.

When you are adding the eggs to the boiling water, make sure that you also turn down the heat. The rapid boil of an empty pot will knock the eggs around too much. This can lead to eggs breaking in the pot before they have had time to cook and it gets a little bit messy.

Here are all of the fundamental tips for how to soft boil eggs:

• Use a large pot – Make space for the eggs since they will move around as the water simmers.
• Use older eggs – Some magical science with pH levels and eggs means older eggs peel easier. Just don’t use expired ones.
• Don’t start the eggs in cold water – Wait for the water to boil before adding eggs. This helps in the cooking process and will make it easier to peel.
• Plunge them in an ice bath – When done cooking, immediately put the eggs in ice water. This halts any more cooking, shocks the eggs a bit, and begins cooling it down. All for easier peeling.
• Cool the eggs before peeling – First off, the eggs will be hot when they’ve just finished boiling. Plus, a colder egg will shrink back a bit from the shell to make it easier.
• Peel them in water – Peeling the eggs in a bowl of water is helpful. Water helps in getting the peel off the egg and the shell will sink to the bottom and out of the way as you peel.

How are Soft Boiled Eggs Used?

A well-cooked soft-boiled egg is a perfect appetizer or snack – it has everything you need for a light and healthy meal. Use soft boiled eggs as a healthy breakfast option. They are a great source of protein and can keep you feeling full.

Add some cheese, avocado, or spinach to the plate with your soft boiled eggs to round out a good breakfast.

Soft boiled eggs can be used in many different ways. Eat them plain, add them to salads or pasta, and even use them to top a soup.

Use your soft boiled eggs as a side or topping in any of the following:

• Ramen
• Miso Soup
• Salad with Jammy Eggs
• Chicken Curry
• Toasted Whole Wheat Bread

How did yours turn out?

I’d love to hear when you try making soft boiled eggs! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Soft Boil Eggs

Recipe by Marc PetersonCourse: SidesDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Soft boiled eggs are delicious, but not always easy. This guide will show you all my tips on how to soft boil eggs to perfection.

Ingredients

• 6 large eggs

Directions

• Bring a pot of water to a boil over high heat
• When the water is at a full boil, gently lower the eggs into the pot with a slotted spoon
• Lower the heat to a simmer and boil the eggs for 6 and 1/2 minutes for runnier eggs and 7 minutes for jammier eggs
• While the eggs are boiling, prepare an ice bath by adding a 50/50 mix of ice and water to a medium-sized bowl
• When the eggs are done boiling, use the slotted spoon to take them out of the pot and place them in the bowl with the ice water
• Let them sit in the ice bath at least 10 minutes, longer if possible
• Store the eggs with shells on in the fridge or peel in a bowl of water to eat or use

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The post How to Soft Boil Eggs – Cooking Basics appeared first on Do You Roux?.

Thin, delicate, buttery goodness that can be paired with toppings to your heart’s content. Learn how to make crepes for breakfast, brunch, or dessert. Basically pancakes that lost weight and got all French and fancy, crepes are a delight.

From batter to pan-frying, the most difficult part of crepe making is getting them perfectly thin. It takes starting off with a thin batter that can spread around the pan. Then working quickly when you add batter to the pan to swirl it evenly around the pan. And finally, making sure not to overcook the crepes.

While you can make savory crepes, I tend to go with sweet toppings and fillings with them. For a more savory breakfast option try breakfast burritos, quiche lorraine, or buttermilk biscuits and sausage gravy.

Dessert for breakfast!

Crepe Making Equipment

You can probably make crepes with the items you currently have in your kitchen. But there are a few more specialized tools to have handy that can help things out.

The first few times that I made crepes, I found it somewhat difficult to just plop the batter down and swirl it to get those perfectly thin pancakes. Maybe my batter wasn’t as good as it is now – you do need just the right consistency.

But I find it helpful to have a squeeze bottle to pour the batter out onto the pan and then swirl it around. It just seems to work better for me.

To make the batter itself, it is easy to use a blender or hand mixer. This will whip things together in no time flat and is a bit easier than hand mixing. Though the tried and true hand mixing method will work if you don’t have either tool available.

You can use a regular frying pan or a special crepe pan – but the special pan is probably only useful if you really plan on making a lot of crepes in your life. So for me, a regular frying pan always works. I recommend a 6 to 8-inch pan to get the perfect size crepes.

Make Crepes Taste Even Better

Let’s face it, you aren’t learning how to make crepes just to roll one up plain and eat it. Though it would still be tasty, crepes are merely vehicles for other fillings and toppings.

As I said above, these are mostly sweet and not savory crepes. And so my toppings and fillings fall in line with the sweetness. And making these always seems like the perfect excuse to eat dessert for breakfast. It is truly a win-win all around.

Fill, top, sprinkle, spread, and mix and match any of the following on your crepes for pure delight:

• Salted Caramel Sauce
• Homemade Whipped Cream
• Triple Berry Syrup
• Cookie Butter
• Sweet & Spiced Ricotta Cheese
• Powdered Sugar
• Banana
• Nutella
• Chocolate Sauce
• Blueberries
• Strawberries
• Raspberries
• Blackberries
• Lemon or Orange Juice

How did yours turn out?

I’d love to hear when you try making crepes for the first time! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Make Crepes

Recipe by Marc PetersonCourse: Breakfast, DessertDifficulty: Easy

Servings

5 to 6

servings

Prep time

5

minutes

Cooking time

20

minutes

Resting Time

30

minutes

Total time

55

minutes

Learn how to make sweet and buttery aromatic crepes that are pillow-soft for all your fillings and toppings

Ingredients

• 2 cups milk

• 4 tablespoons melted butter

• 1 teaspoon vanilla extract

• 1/4 cup water

• 3 large eggs

• 2 cups flour

• 1/2 teaspoon salt

• 2 tablespoons sugar

• 3 tablespoons butter

Directions

• Blend or whisk together the milk, melted butter, vanilla, water, and eggs
• Add in the flour, salt, and sugar and then blend or whisk together until smooth
• Put the batter in the fridge to rest for at least 30 minutes and up to 1 day – pour it into a squeeze bottle if you plan to use one for dispensing the batter
• Place a small pan over medium heat
• Grease the pan with a small amount of butter
• Pour or squeeze 3 to 4 tablespoons of batter into the hot pan, and swirl it around to create a thin layer of batter
• Cook 60 to 90 seconds, until the top of the crepe is set and has lost its sheen, then flip it to the other side
• Cook another 30 to 60 seconds and then remove the crepe to a warm plate
• Repeat steps 5 through 8 until all of the batter is used up
• Serve the crepes hot with desired toppings and fillings

Notes

• If you are storing the batter overnight, then make sure to cover the top so that it doesn’t form a film

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The post How to Make Crepes appeared first on Do You Roux?.

I’m not as big a fan of breakfast as my wife. In her best life, I think she would probably just have breakfast items for every meal every day. But one of the few ‘breakfast’ foods that I am more excited to get behind as a possible lunch or dinner option are these ultimate fully loaded breakfast burritos.

With a name like that, how could I not want to have them?

Because they are customizable, savory, and so fully loaded with items, I think they seem to transcend breakfast in my eyes. So I don’t mind having them even for lunch or dinner. Just look at that mix of filling. And then in the end you can top it with all sorts of things – including my favorite Cholula hot sauce.

Basically cramming every good savory breakfast thing into a tortilla.

So, unlike my Baja shrimp burrito, don’t be afraid to give these a try any time of day – morning, noon, or night.

Making Loaded Breakfast Burritos

First off, make sure that you start out with the largest tortilla you can find. Trust me, it will help. Otherwise, you are much more likely to overstuff your burrito and it will end up more like a large floppy taco. Still tasty, but harder to eat.

Start off sauteing some of the veggies, adding in and browning the sausage, and then set that aside. Then whisk together the eggs with a bit of seasoning and cook them in that same pan. Once the eggs are cooked, time to start filling your tortilla.

Once the filling is on the tortilla, it is time to fold and roll it up. If you’d like some help with this step, try checking out my post on how to fold a burrito for helpful tips.

After assembling and rolling up the burrito, you can bake or pan fry it to melt the cheese, heat everything back up, and help seal the burrito fold. Just be careful not to over-heat cause it can start to dry things out, especially the tortilla.

Fillings, Toppings, Dips and Sauces

The reason these loaded breakfast burritos are so awesome is all of the options.

I find it best to just have everything available and serve them as a build-your-own burrito special. Then everybody can get exactly what they want. Plus it can help out when there are people with different food allergies present. It can be an inclusive meal.

But maybe you want a little help deciding what to put inside a breakfast burrito. So here are my thoughts on the colorful spread of ingredients you can include:

Fillings

The filling is everything you put inside your burrito. And is the main part of why these are fully loaded breakfast burritos. Eggs are the main portion of the filling, along with savory meats and veggies to help round things out. Serve any of the following:

• Eggs
• Bacon
• Sausage
• Chorizo
• Ham
• Steak
• Cheese
• Potatoes
• Avocado
• Mushrooms
• Onion
• Bell Pepper
• Spinach
• Black Beans
• Tomatoes

Toppings

Just because the burrito has been filled and rolled up doesn’t mean that all is said and done. Try topping it with cheese and melting. Or serve it enchilada-style doused in sauce. Here are some topping ideas:

• Cheese
• Avocado
• Enchilada Sauce
• Cilantro
• Squeezed Lime

Dips and Sauces

Finally, serve any of these alongside your loaded breakfast burritos for added flavor or heat:

• Salsa
• Hot Sauce
• Sour Cream
• Chipotle crema
• Cilantro-Lime crema
• Ketchup
• BBQ Sauce

How did yours turn out?

I’d love to hear when you try making fully loaded breakfast burritos! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Ultimate Fully Loaded Breakfast Burritos

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Total time

50

minutes

Adding in almost every savory breakfast item helps to make these the ultimate fully loaded breakfast burritos of your dreams

Ingredients

• 3 cloves garlic

• 1 red onion

• 1 red bell pepper

• 1 green bell pepper

• 3 tablespoons unsalted butter

• 1 pound mild Italian sausage

• 12 large eggs

• 3 tablespoons milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon smoked paprika

• 8 large burrito-size tortillas

• 2 cups shredded cheddar jack cheese

• 8 slices bacon, cooked

• 8 hash brown patties, cooked

• 3 large avocados

• 2 large tomatoes

• 1/4 cup chopped cilantro

• Hot sauce

• Salsa

• Sour cream

Directions

• Mince the garlic and chop the onion and red and green bell pepper
• Melt the butter in a frying pan over medium heat and cook the garlic, onion, and bell pepper in the butter for 3 minutes, stirring occasionally
• Crumble the sausage into the pan and continue to cook everything until the sausage is fully cooked, 10 to 15 minutes
• While the sausage is cooking, whisk together the eggs, milk, salt, pepper, and paprika in a large bowl
• When the sausage is cooked, pour everything from the pan to a plate and set it aside for later
• Pour the egg into the pan and cook over medium heat, stirring and scraping the bottom of the pan to scramble the eggs, and cook until done
• Remove the eggs from the heat
• Lay the tortillas out on plates, add in the desired fillings, then fold and roll them tightly
• Top with cilantro, hot sauce, salsa, and sour cream as desired and serve

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Quiche is such a savory dish. Especially in a classic quiche Lorraine recipe. The buttery crust, silky seasoned eggs, salty cheese, and crunchy bacon all combine in perfect harmony.

I haven’t had much experience with quiche – either eating or making. But the one that most sticks in my mind was from on a trip to Sydney, Australia. My wife and I stayed in a boutique hotel that was a little off the beaten path. It just so happened to be within walking distance of a Bourke Street Bakery.

We went there multiple times for breakfast. During one visit we ordered their bacon, gruyere and leek quiche. It was outstanding and I think our favorite item. Except maybe a chocolate croissant, cause, duh. And you will notice that those quiche fillings are quite similar to what I have below. I wonder why…

In general terms, quiche is just a pastry crust tart filled with a savory custard. It will also often include chunks of meat, vegetables, or cheese. For the Lorraine, we include bacon (traditionally it was lardons) and cheese in the quiche.

Ingredients and Layering

So, I call this one the fully loaded quiche Lorraine recipe because I go over the top with the filling. When ready to fill the quiche, we’ll add ingredients in various layers. Once all the solid ingredients are in the crust, pour over the egg mixture to fill in all of the nooks and crannies.

For the cheese, I elected to use gruyere. If you have not had it before, in my opinion, it is like parmesan and cheddar had a baby. It also melts really well and in the quiche, it almost disappears into the egg mixture when cooked. So it adds all of its savory flavors directly into the tart.

If there’s a food with smoky flavor, I tend to love it. Any meats thrown out on the smoker. Chipotles in adobo sauce. And smoked paprika. So I had to use some smoked paprika here. It adds a little color to the dish along with some subtle flavors. I highly recommend this set of smoked paprika that includes hot, sweet, and bittersweet varieties. They are fresh and fragrant and can be used in almost anything.

I like thick-cut bacon. So that’s what I used in this recipe. But you can use whatever kind you like. You can even go super traditional and use lardons if you want to. Those are basically thicker chunks of pork fat. But I have yet to work with them and had bacon in the fridge, so bacon for me.

A Crust for Quiche Lorraine

A pre-made crust can easily be used for this recipe. But you can make your own crust to really take the flavor and flakiness to the next level. Might I suggest you use my recipe for the ultimate pie crust as the base for your quiche?

As you may know from watching the Great British Bake Off, a soggy bottom is our ultimate enemy. So we will blind-bake the crust in the tart tin or pie dish with some weights. And we will also be using an egg wash as a layer of protection between the crust and ingredients because they are so wet.

And if we’ve done everything right we’ll end up with a savory quiche with pockets of bacon and a flaky crust.

Fully Loaded Quiche Lorraine

Recipe by Marc PetersonCourse: BreakfastDifficulty: Moderate

Servings

8

servings

Prep time

40

minutes

Cooking time

50

minutes

Total time

1

hour 

30

minutes

Buttery crust, silky seasoned eggs, salty cheese, and crunchy bacon all combine in perfect harmony

Ingredients

• 1 pie crust

• 2 cups uncooked bacon cut to 1/2-inch pieces, divided

• 1 cup diced yellow onion

• 1 and 1/2 cups shredded gruyere cheese

• 5 large eggs plus 1 egg white

• 1 and 1/2 cups heavy whipping cream

• 1/4 teaspoon nutmeg

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt

Directions

• Preheat the oven to 350°F (175°C)
• Roll out the pie crust dough and place it in a 9-inch tart pan or pie dish
• Cut parchment paper to cover the dough, put it on top, and place some pie weights, dry beans, or rice on top of the parchment paper to weigh it down, and place it into the oven to cook for 15 minutes
• When it finishes blind baking, remove it from the oven, take the parchment paper and weights off of the crust, brush it with the egg white, and put it back in the oven for 1 minute
• Remove the crust and set it aside for later
• While the crust is blind baking, cook the cut bacon in a pan over medium heat until it is crispy, and then use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate
• Add the diced onion to the pan with the rendered bacon fat and cook until the onions are soft and translucent, about 5 minutes, and then transfer to a paper-towel-lined plate with the slotted spoon
• In a large mixing bowl, combine the 5 large eggs, heavy whipping cream, nutmeg, paprika, salt, and pepper and whisk thoroughly to combine
• Spread the cooked onions on top of the crust in an even layer, then spread out half of the bacon, then all of the cheese, and then the rest of the bacon on top
• Pour the egg mixture from step 8 over all of the ingredients
• Place the quiche in the oven and let it cook for 40 to 50 minutes until a knife comes out clean from the center of the quiche
• Let cool, then slice and serve

The post Fully Loaded Quiche Lorraine Recipe appeared first on Do You Roux?.

Crème brûlée sounds super fancy, somewhat snobbish, and seems like it should be difficult to make. But it isn’t too hard once you’ve given it a shot. Remember that its name literally means burnt cream. And if ‘burnt’ is in the name, then you really don’t need to be worried about messing it up, right?

I think it seems difficult because it is just not very similar to anything else a home cook might have made before. The custard and water bath are just different enough that it appears inaccessible. One of the closest things that you may have tried making before is pumpkin pie. It is also a custard but cooked in its crust instead of in a ramekin with a water bath.

The first one I had was on an anniversary dinner date with my wife at the restaurant Maggiano’s Little Italy. It was a pure vanilla custard with the signature crunchy top, sprinkled with a few fresh berries to pack a punch of flavor.

And I was in love. With my wife too, but the dessert was amazing.

Naturally I decided I must learn how to make it. So now for crème brûlée we’ll go into it step by step:

1. Make the Custard

The somewhat tricky part.

We start out by making a crème anglaise. Heating up the cream and vanilla on the stove is simple enough. The tricky part is tempering the eggs. High heat + eggs = scrambled eggs. And nobody wants sweet vanilla scrambled eggs. So we temper the egg mixture.

By tempering the eggs I mean slowly bringing them up in temperature. We will have the blended egg and sugar mixture to which we will add about a cup of the heated cream by slowly drizzling it in while furiously whisking it together. If you properly whisk with a slow drizzle, you will have gradually heated the eggs up without cooking them. And then you will remove the cream from the heat and whisk in your tempered egg mixture to make your crème anglaise.

We have a bit of insurance here because we end this step by straining it all through a fine-mesh strainer. So even if some small bits of egg decided they wanted to cook, they’ll get strained out along with the vanilla bean pod.

2. Start the Water Bath

The easy part.

One of the things that truly makes the custard cook properly is a water bath. Called a bain-marie, you can set it up by getting out a large 13″ x 9″ baking dish. Then get out the ramekins (the name of the little dishes used to cook crème brûlée) and space them evenly inside the baking dish. Turn your faucet to hot and use a mug, measuring cup, or whatever else you’d like to fill the baking dish with hot water so that the ramekins are surrounded by water 2/3 of the way up their sides.

The side-view photo shows you how the setup works. This helps heat the custard consistently and evenly as well as letting it steam up and keep the oven very moist. After the ramekins are in the baking dish, surrounded by water, you can pour the custard out evenly into the six containers. The easiest way to get an even amount is to fill all of them about halfway and then you can see how much is left to divide between the ramekins.

3. Cook Until Just Done

The second tricky part.

For me, the hardest part was learning when to take the custards out of the oven. I think I just never trusted that even though they were still kind of jiggly that they were indeed cooked. The sliding image above shows the poured custard before and after cooking in the oven.

We want the custard to be just set in the center. So if you shake the custards, they will be just set in the center with a fair amount of jiggle to them. The best way I have found for testing proper doneness is to lightly touch the top of one of the custards. It should feel kind of spongy-firm. It won’t feel like liquid – keep cooking if that’s the case. Start checking around the 35-minute mark and then every few minutes after that. Mine average somewhere between 40 and 45 minutes.

If it has a very solid feeling then it is probably overcooked and you should immediately remove it from the oven. Overcooked crème brûlée will still be quite delicious. The custard won’t be quite as delicate, it may crack on top, and it may be a little bit dense. But definitely do not toss it out. Just remember to adjust the next time you are baking.

4. Remove and Chill

The super easy part (as long as you can have patience).

Literally taking the custard out of the oven, letting it cool on the counter for 30 minutes, and then putting it in the fridge to cool for at least 3 hours and up to a day. This lets the custard fully set. Also, custard tends to taste best when chilled. I mean a lot of ice cream is a custard base, and that stuff is pretty cold…

5. Torch the Top

The REALLY fun part, if you do it the fun way with a torch.

You can also use the broiler feature on your oven but it is not nearly as fun. And I have a lot less practice at that method so I don’t have any great instructions for it. For this method, just turn on the broiler and put your sugared custards underneath it on a sheet pan. And try not to burn things.

For the butane torch method, get out the sugar, top all of the custards, fire up the torch, and start blasting away. Note that you will need butane fuel to go along with your torch. In practice, you want to keep the flame pointed at the top of the custard but sitting a couple of inches off of it. The heat will still reach the sugar but you will have less chance of burning things. Make sure to move the flame around the entire top so that you are evenly melting the sugar. Once you no longer see many individual sugar crystals on your custard, you can move on to the next one.

After all of the custards have been torched, put them back in the fridge to chill again. This won’t be for quite as long, maybe 15 to 20 minutes. They can be eaten right away, but I think that they are best served cold. When heating up the sugar the top portion of the custard also gets some of that heat.

Crème Brûlée Flavors and Toppings

Flavoring your crème brûlée typically occurs with step 1 above while making the crème anglaise. This is because you want to flavor the custard base and many times you will do that by steeping your heavy cream with the flavor. In this recipe, I do that with the vanilla. Chocolate, lemon, lavender, pumpkin pie spice. Get that flavor in before baking your custard.

Topping your custard will happen after you have torched the sugar and right before you eat it. Fruit is the topping that most easily pairs with this dessert – the natural sugars and flavors really do complement the vanilla custard. Berries are especially delicious. However, chocolates, sauces, or compotes could also go nicely, almost like with a nice slice of cheesecake.

How to Make Crème Brûlée

Course: DessertsDifficulty: Hard, Easier the Second Time

Servings

6

servings

Prep time

25

minutes

Cooking time

55

minutes

Chill Time

3

hours 

20

minutes

Total time

4

hours 

40

minutes

Follow the steps carefully to get a velvety smooth vanilla bean custard with crackly, caramelized sugar on top

Ingredients

• 1 vanilla bean, or 3 teaspoons vanilla extract

• 2 cups heavy whipping cream

• 6 large egg yolks

• 1/2 cup sugar, plus about 6 tablespoons for topping

Directions

• Preheat the oven to 325°F (160°C)
• If using a vanilla bean, slice it down the middle and scrape out the seeds
• Combine heavy whipping cream, vanilla bean pod (or extract), and the scraped seeds in a saucepan
• Bring the cream mixture to a simmer over medium heat, lower the temperature, and cover for about 10 minutes
• While it is simmering, whisk together the egg yolks and 1/2 cup of sugar
• When the cream has simmered at least 10 minutes, remove it from the heat and scoop out about 1 cup of the heated cream
• Slowly, slowly drizzle the cream into the egg and sugar mixture while constantly whisking
• Now slowly whisk the cream/egg/sugar mixture back into the saucepan
• Place the saucepan on the lowest heat setting for 5 minutes, stirring occasionally
• Remove the pan from the heat, and strain the mixture through a fine mesh strainer
• Prepare the water bath by getting out a 9″ x 13″ baking dish, placing 6 small ramekins (I used 6 ounce glass ones) inside the baking dish, and then fill the baking dish with hot water to cover 2/3 of the ramekins
• Pour the custard mixture equally into the 6 ramekins
• Carefully place the baking dish into the oven, water will want to slosh around so try moving steadily
• Bake the custards in the oven, checking for doneness around 35 minutes in and every few minutes after up to 50 minutes – it should be jiggly but not liquidy and be almost spongy to the touch
• Remove the baking dish from the oven (extra careful since water will be very hot) and remove the ramekins from the baking dish, placing them on a cooling rack for 30 minutes
• Put the ramekins in the fridge to chill for at least 3 hours and up to 1 day
• Remove the custards from the fridge, evenly cover the top of each one with about 1 tablespoon of sugar each
• Use a butane kitchen torch or the oven broiler to caramelize the sugar on top of the custard
• Chill again in the fridge for about 20 minutes, then top with your favorite fruit and enjoy

The post How to Make Crème Brûlée appeared first on Do You Roux?.

Dutch baby pancake. Dutch puff. I always knew them as German pancakes.

In my mind, these do not really resemble regular old pancakes. I mean these ones are baked in the oven, not on the stovetop. They are also much denser with their ratio of liquids to dry ingredients and a lack of any specific leavening agents. They are something entirely their own – especially when made extra-thick with this recipe.

Grandma used to make these German pancakes for breakfast whenever we came to visit her house in Tucson. I am not sure where or how my grandma first encountered this recipe, but my mom remembers having them when she grew up.

For me, this breakfast is infused with memories of exploring around my grandparent’s house (that always seemed a little mysterious to me as a child) with my sisters. We would discover toys, games, and hiding places after having stuffed our faces with pancakes.

These are great for breakfast, but I will have to admit that most of the time I end up having these on a lazy Saturday for a late-morning brunch.

The German Pancakes Recipe

My grandma handed this recipe down to my mom, and she handed it down to me. But it wasn’t until I had moved out on my own for the first time that I realized I needed this recipe. She ended up having to email the recipe to me, and I wasn’t able to print it out. So, I wrote it down on a tiny scrap of paper that I still keep with all of the other random recipes that I’ve written down, torn out of magazines, or printed out. All of them safely in a plastic page protector.

If you compare the recipe below to this one, then you may notice that it is not quite the same. Though I loved the pancakes as grandma made them, I always liked pieces from the center of the pan that was the thickest. So when I started making them myself I would use a smaller square pan. Then I decided to just double the recipe and make it in the larger baking dish. Hence, they are now extra-thick.

I will note that making them extra-thick does take away some of the fun crazy puffiness that German pancakes are known for. So if you want to see some of that, then halve the recipe, or split this one into two different baking dishes.

Toppings Galore

German pancakes are mostly egg-based. In and of themselves they have a pretty neutral buttery egg flavor that goes well with a whole heap of toppings. Grandma always served them with lemon juice and powdered sugar. So for the longest time that was the only thing I ever had on top.

Eventually I expanded my options and tried some other toppings. But always include powdered sugar. Because it just works.

Try some of the following options:

• Lemon juice and powdered sugar
• Fresh fruit – especially berries of any kind
• Honey
• Jam or preserves
• Caramel sauce
• Any syrup

What are your favorite toppings, anything I’m missing here?

Grandma’s German Pancakes

Course: Breakfast, BrunchDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

A fairly quick and easy breakfast recipe, these German pancakes can be topped with almost anything sweet

Ingredients

• 8 eggs

• 2 tablespoons sugar

• 1 teaspoon salt

• 1 and 1/3 cup flour

• 1 and 1/3 cup milk

• 5 tablespoons cold butter, cubed

Directions

• Preheat the oven to 400°F (205°C)
• Add eggs to a large mixing bowl and use a hand mixer to beat them until fully mixed
• Add each other ingredient except the butter, one by one to the bowl while mixing with the hand blender between each ingredient until it is incorporated
• Add the cold, cubed butter to the mixing bowl and mix with the hand blender for 15 to 30 seconds, enough to break the butter up into smaller chunks within the batter but not to fully incorporate it
• Pour everything into a 9″ by 13″ baking dish and place it in the oven
• Cook for about 20 minutes, until the edges have puffed up and everything is cooked, when a knife in the center comes out clean

The post Grandma’s Extra-Thick German Pancakes appeared first on Do You Roux?.