• Lauren

    posted on January 19, 2010 at 8:34 pm

    I’ve made crepes before with just an egg and a touch of water – these look wonderful! I’m glad the first day went well! Can’t wait to hear about the coming weeks (months, however long =D). Hugs.

    [Reply]

    Amy Reply:

    @Lauren, You’re in for years of culinary school stories…two is the goal. :) I bet your crepes were fabulous…aren’t they the perfect breakfast – or lunch – or even dinner?

    [Reply]

    Lauren Reply:

    @Amy, Awesome! I just wasn’t sure if it was a single year or more =D. Crepes are dreamy. I could eat them all the time!

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  • Ari-Food Intolerances Cook

    posted on January 20, 2010 at 12:25 am

    Amy! I’ve been meaning to congratulate you on getting into culinary school and for going for your dream! I’m sure you will do great! You are an amazing cook already! I’m sure we will all enjoy the tips you gain from school too! :)

    Thanks for the recipe! It looks delicious! I’ve been relying too much on carbs lately! Time for some protien! This sounds great!

    [Reply]

  • Alta (Tasty Eats At Home)

    posted on January 20, 2010 at 7:55 am

    I would love this for breakfast! What a delicious change from a hard-boiled egg for sure! I think I need to try these this weekend.

    [Reply]

  • Cristina

    posted on January 20, 2010 at 8:38 am

    First you inspired me to add green smoothies to my breakfast and just when I am giving some thought to adding more protein to my breakfast I find this brilliant post. I can rarely face eggs in the morning. Am also thinking turkey bacon with my green smoothie.
    I am so enjoying your blog and your inspired recipes! The best of luck and have fun with culinary school – but remember to keep simple for us home cooks!
    One question re the crepe recipe. Would it be alright to make up a batch of batter and refrigerate it?
    Thanks again!

    [Reply]

  • Sandy Gillett

    posted on January 20, 2010 at 9:05 am

    What to eat for breakfast is a daily challenge for me. Thank you for this idea. I’m so excited for you regarding Culinary School. Just know I’m cheering you on.

    [Reply]

  • Amy

    posted on January 20, 2010 at 9:37 am

    Amy – So glad you like it and can’t wait to try it with some of your changes. Would any other flours work, or why did you choose the one you did? Thanks!

    [Reply]

    Amy Reply:

    @Amy, I’m sure it would work with any flour…I just enjoy the nutty flavor that the quinoa adds.

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  • Jenn AKA The Leftover Queen

    posted on January 20, 2010 at 11:37 am

    This looks delicious, Amy! I love having good breakfast options!

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  • Dee

    posted on January 20, 2010 at 11:59 am

    Amy – congratulations! Isn’t it a wonderful feeling to finally follow your passions? Enjoy every minute!

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  • Amy

    posted on January 20, 2010 at 1:18 pm

    Amy,

    These look delish! I needed another low-carb breakfast option. Have you ever tried to freeze them? I don’t always have time to make something so involved on work days. So, if they freeze well they will be perfect for me.

    [Reply]

    Amy Reply:

    @Amy, I don’t think that eggs thaw well – you can try it and see. If I tried freezing them, I’d freeze them flat layered between wax paper. If you try it, let me know how it works out.

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  • Linda

    posted on January 20, 2010 at 2:52 pm

    I really love my poached eggs, but I do like to have a little variety in my protein sources. These look great.

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  • Iris

    posted on January 20, 2010 at 7:29 pm

    I agree…a healthy breakfast is key to long term weight loss. I like to have some sort of carb like rice or quinoa with fruit and nuts. This looks like a great, light version of a pancake that wouldn’t leave you with that heavy Sunday brunch feeling. :)

    Congrats on your first day! How was it?!

    [Reply]

    Amy Reply:

    @Iris, I have had quinoa pudding for breakfast and I love it – I also think that a hot brown rice cereal with fruit would be yummy.

    School is so much fun. I’m busier than I expected but it’s a very good kind of busy.

    [Reply]

  • Winnie

    posted on January 21, 2010 at 9:55 am

    This looks like a great pancake recipe Amy. You should link this up to my healthy breakfast blog carnival to benefit Haiti!

    [Reply]

  • gfe--gluten free easily

    posted on February 1, 2010 at 8:29 pm

    Breakfast is really important for me to function well. These pancakes sound quite tasty with the quinoa flour and ricotta. :-)

    Often for breakfast I cook just one egg. Sometimes I add a handful of spinach and/or other veggies on hand. Sort of like a mini omelet. I’m so glad you shared this recipe for The Gluten-Free Lifestyle Carnival. Hope culinary school is going well this week!

    Thanks,

    Shirley

    [Reply]

  • Kelly

    posted on February 4, 2010 at 2:25 pm

    Hi Amy! I made a variation of these and they were great! Thanks! They’re on my blog now =) XOXO Kelly

    [Reply]

  • Stephanie

    posted on January 28, 2012 at 11:25 am

    These look wonderful! However, I’m allergic to dairy. Any sub for the ricotta (I bet that makes it sooo good)?

    [Reply]

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