I’m going to have to fess up here, ya’ll (with my Texan draw). But I refer you to my leader so often in my pages (2e56.com) that I wanted to introduce you to the mastermind behind this awesome PBS program. This particular page is about cooking, recipe’s and how we incorporate so much of our PBS products in our daily lives, even when we cook. (This page is for favorite recipes from our house to yours.)
I present this to you not only for the awesome opportunity I have come across with PBS but because I have been introduced to this wonderful world of, well, so much, my head is spinning, “in a good way”, as Rory Ricord often says. So, who is this Rory Ricord you ask. Sometimes, I think he is an alien, an Einstein, a Steve Jobs, an Ever-Ready battery rabbit kind of a guy. I don’t think he sleeps, ever! And he talks fast too, can’t wink either cause you might miss something very important.
I have not met him, although he is continually in front of my face, in a video, a promotion, new product, new mergers with others of like mind, new easier working platforms, new wealth making opportunities. It’s endless! Mr. Ricord is the CEO, the brain behind this massive ship. Don’t confuse it with BRAN which is one of our brain products, pronounced the same, too.
He brings everything together in such a way that the end result is to help us achieve wealth for anyone, everyone involved, and from home too! He explains it so well on his BFA Events every Saturday mornings presentations. (Tuesday and Thursday evening trainings, too) I have not missed one yet. Why am I talking about this man here on this particular page?
I came across this video of him on the topic of favorite recipe’s and to show you how down to earth he truly is. This page is about a favorite recipe, I personally don’t have one, not a cook, the kitchen is not my favorite place. But, I will gladly help with the dishes for a great meal. (Husband cooks, no kids). Rory Ricord is the down to earth CEO, with a big heart, that is helping us “do what Rory does to get what Rory gets”.
I’m leaving the recipe page much the same as he presented it because I wanted to bring the flavor of who he is and at same time share His Cheesy Egg Crepe recipe, not mine.
Here is the Prep and Getting Going:
Recipes Used:
We’ve used this same crepe recipe for about 20 years, and nothing else has beaten it. It’s perfect for “dip, cook, release” folds beautifully, rolls easily, and stores well. They freeze for weeks and refrigerate for days-though ours rarely survive past the next morning.
The Crepes:
PRO TIPS BEFORE YOU START: Batter can be used immediately but resting it for a few hours (or overnight in the fridge) makes the crepes much more tender. We always make double batches. Never triple- doubles always just work better. Consistency matters, aim for thickness of heavy cream.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 Tablespoons Butter (or margarine – though we prefer Butter in this always) – Melted.
Blending Time!
Blending the Batter (Blender is recommended.)
- Add all ingredients in the order listed 2) Blend until completely smooth-no lumps 3) Scrape the sides to ensure all flour is incorporated 4) Avoid over-aerating, you want smooth, not foamy
If mixing by hand: combine flour eggs first, then salt, then gradually whisk in the milk and water
Crepe Maker vs using a frying pan : Crepe maker The closest one to ours is found by going here. It is cordless and comes with a batter dish and spatula. Dip, cook, release, Repeat, Stack. Enjoy the aroma filling your kitchen! Great Value and what a fantastic gift! A great wedding, birthday, or any occasion present, share this recipe or try it yourself,
Cheesy Eggs:
These eggs are always a hit-fluffy, savory, and perfect inside crepes or on the side. Even people who “don’t like eggs” end up loving these!
- Eggs: (4,6,8,10-however many your crowd needs)
- Water: 1 ounce of water per 4 eggs.
- Cheese: thin slices or shredded (cheddar, gouda, Swiss, Monterrey Jack mix- all work beautifully). Thin is best
- Salt and Pepper
- PAM Non-Stick Cooking Spray (or your preferred option)
Blending Time!
1, Crack eggs into a good size bowl 2 Add water (1 oz per 4 eggs) The water adds fluff and gives each bite a light, airy texture 3. Blend until smooth. We blend them, as seen in the videos with an Emersion Blender. You can get one here. Highly recommend. They are handy, great for speed and consistency and so easy to clean and store.
COOKING THE EGGS!
- Heat your pan on medium-high (adjust for your stove)
- Remove the pan briefly and spray lightly with cooking spray
- Return to heat and sprinkle pepper directly onto the warming pan
- Add a small pinch of salt
- After 10-20 seconds, add a bit of cheese and let it start melting
- Pour into the blended eggs
- Stir gently, adding more cheese as they cook
- Cook, until moist but not runny-soft, fluffy, and cheesy
- Add a final sprinkle of cheese on top for a gooey finish
Serving: Best to roll into Crepes when Cheesy Eggs are Hot!
Roll the hot cheesy eggs into fresh crepes. Serve immediately for maximum flavor. This dish is a guaranteed crowd-pleaser. If you have picky eaters, roll a crepe and offer a bite without telling them it’s eggs-the reaction is priceless. Just make sure they are not allergic to eggs. Many end up requesting this again and again knowing it is eggs.
I hope you enjoyed viewing this page as much as I enjoyed sharing with you the man that can turn your life around, no matter what age, color, creed, background or trade you come from. He keeps the door open for anyone willing to put up the effort, set aside the time, and focus. “Do what Rory does to get what Rory gets”
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