{"id":46430,"date":"2018-01-27T10:56:18","date_gmt":"2018-01-27T15:56:18","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46430"},"modified":"2018-01-27T10:56:18","modified_gmt":"2018-01-27T15:56:18","slug":"breakfast-crepes%e6%9c%9d%e9%a3%9f%e3%82%af%e3%83%ac%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46430&lang=en","title":{"rendered":"Breakfast Crepes<br>\u671d\u98df\u30af\u30ec\u30fc\u30d7"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46431 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/36-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/36-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/36-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I don&#8217;t make crepes often, but when I do, I really enjoy it.<\/p>\n<p>So I though why not having crepes for breakfast?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46432 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/33.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I knew I wanted to make savory version for breakfast.<\/p>\n<p>So I started with sauteing garlic, onions, Maitake mushrooms, and peas.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46433 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/34.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/34.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/34-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I stuffed my crepes with the vegetable filling and then served with soft scrambled tofu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46434 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/37-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>My husband and I both resisted our urge to drizzle things like ketchup or hot sauce.<\/p>\n<p>Sometimes we do it as a habit even before having the first bite.<\/p>\n<p>We were glad that we didn&#8217;t, because these crepes were just delicious as they were.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46435 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/39.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have an awesome Saturday everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I don&#8217;t make crepes often, but when I do, I really enjoy it. So I though why not having crepes for breakfast? I knew I wanted to make savory version for breakfast. So I started with sauteing garlic, onions, Maitake mushrooms, and peas. I stuffed my crepes with the vegetable filling and then served with [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,20,28,29],"tags":[],"class_list":["post-46430","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46430"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46430\/revisions"}],"predecessor-version":[{"id":46437,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46430\/revisions\/46437"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}