I don’t need to set an alarm. Every morning, at 6:30 sharp, a small paw begins delicately, then forcefully, tapping my face. If that doesn’t work, Boudin, my 12-pound tabby, proceeds to head-butting. He wants breakfast and he wants it now.
Unlike Boudin, I’m perfectly comfortable breezing past breakfast in my fluffy blankets and pillows. Sure, it’s only a matter of time before my rumbling stomach peels me from bed, but it has to be a breakfast that’s worth it.
To make the perfect pocket, fold two opposite sides of the crepe toward each other and over the filling until the rounded edges meet. Do the same with the other two sides, forming a square shape. A short simmer in a skillet of hot butter seals the packet and warms the filling.
One of the great things about this recipe is its balance: It’s not too sweet or tart, and perfectly contrasts crispy pancake and creamy filling. It’s exactly the type of breakfast to lure me from bed. Who knows? Maybe I’ll be the one to wake Boudin up.
- 1 cup milk, plus more if needed
- 2 large eggs
- 1 tablespoon vegetable oil, plus more for frying
- 1 pinch salt
- 1 cup all-purpose flour
- 1 piece Butter for frying
- 2 7.5-ounce packages (Avi's grandmother recommends Friendship brand) farmer cheese, salted
- 1/4 cup sugar
- 2 egg yolks
- 1 lemon, zested
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
What's your favorite weekend breakfast? Share recipes and traditions in the comments!