Lemon and Powdered Sugar Crepes

2 beaten eggs
1 1/2 cups milk
1 cup flour
1 tablespoon oil
salted butter
lemon wedges
powdered sugar
Combine eggs, milk, flour, and oil in a blender. Mix well. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown. Invert over paper towels. Repeat with remaining batter, greasing skillet occasionally. Top warm crepe with butter, powdered sugar, and a squeeze of lemon.

German Pancakes

3 eggs, room temperature
2 tablespoons butter
Powdered (confectioners') sugar

1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract

1 lemon, cut in wedges.

Preheat oven to 350F. Melt butter in a medium baking dish, 12 inch skillet or cast iron pan. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown. Serve warm with butter, powdered sugar, and lemon wedges. 

Breakfast Casserole

1 pound pork sausage
6 eggs
2 cups milk
1 teaspoon salt
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

In a skillet, brown and crumble sausage. Drain and set aside. In a large bowl, beat eggs. Add milk and salt. Stir in bread cubes, cheese, and sausage. Pour into a greased 9x13 baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350F for 40 minutes or until a knife inserted near the center comes out clean.