Breakfast in Bed Recipes, Fit for a King

What better way to say Happy Father's Day than making your husband (along with the help of the little ones, if they're old enough) breakfast in bed, fit for a king? My husband grew up eating crepes, but I hadn't made them for him since being married, so I knew he'd love this treat.


This recipe is perfectly eggy and nutritious (with the addition of oat flour), and has just a hint of sweetness. I used peaches for the compote, but really any fruit would do. Or just jam or jelly or honey. Yogurt, crème fraiche, or cream cheese is always yummy, too. The crepes take a bit of time to cook, so maybe start them first, and work on the other items on the menu while the crepes cook. You could keep them warm by wrapping them in a towel and placing them in a warm oven.


Ingredients for the Crepes:

  • 1 ½ cups whole milk
  • 3 eggs
  • 2 tbsp sugar
  • 1 tsp salt
  • 5 tbsp melted butter
  • 1 tsp vanilla
  • ½ cup all purpose flour
  • ½ cup oat flour


STEP 1: Using a food processor, mix together the milk and eggs until foamy, about 15 seconds. Then using the pulse setting, mix in sugar and salt. Pour in melted butter and vanilla, and pulse a few more times. Add flour all at once, and process until smooth.


STEP 2: Preheat non-stick pan to medium, then lightly coat with melted butter using a pastry brush. Pour about 1/8 to 1/4 cup batter into pan, and tilt pan in all directions so batter coats pan.

Cook on first side for about 1-2 minutes, until nicely browned. Then flip and cook for another minute or so. Watch heat and adjust if crepes burn too soon, or don't get browned after 2 minutes.

Repeat entire process, including buttering pan, for remainder of crepes. Makes about ten 5-inch crepes.


For the Peach Compote: It's too early in the season for peaches, but Joe loves peaches with his crepes. So, I opened up a jar of preserved peaches from last summer, and heated it over medium-low head until the liquid began to thicken. I added some lavender leaves at the end and allowed them to infuse the compote for about 5 minutes.


Soft Boiled Egg: Place eggs in pot and fill with cold water, to about 1 inch over eggs. Place on stove and bring to a boil. Turn off heat, cover, and let sit for 1 ½ minutes. Remove from water and serve immediately.

Try serving with some rough ground salt and pepper on a crusty baguette, and maybe even pile some of the kohlrabi hash browns atop!


Our garden is overflowing with kohlrabi these days, so I've been experimenting with kohlrabi everything. This hash brown recipe is so, so tasty. Anything that's fried in oil and butter is probably going to be good…but that's besides the point. They have a tiny kick from the red pepper flakes, so if you're adverse to spicy foods, maybe reduce the amount or keep them out all together.


Ingredients for Kohlrabi Hash Browns:

  • 3 2-3 inch kohlrabi bulbs, peeled and grated
  • 1 egg lightly beaten
  • 1 medium shallot, grated
  • 1 tbsp breadcrumbs
  • 1 tsp salt
  • 1/8 tsp red pepper flakes
  • 2 tbsp butter
  • 2 tbsp olive oil


STEP 1: After grating kohlrabi, wrap in in a towel and squeeze out all the extra liquid. Then place in bowl and add egg, shallot, breadcrumbs, salt, and pepper flakes. Mix thoroughly.

STEP 2: Heat butter and oil over medium-high heat, then add kohlrabi mixture. Press into pan to about ¼ inch thick (or less). Let cook for about 7 minutes, or until browned. Then flip, and cook for another 5-7 minutes.


Put everything on an old crate (or any other tray), brew some coffee, don't forget the napkin, and your husband (or dad) has a breakfast fit for a king!


Concept, Styling, Recipes and Photography by Rebecca Gallop, A Daily Something


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