The batter for this traditional French dessert is somewhere between that of a cake and a custard; it most resembles a thick crepe, and it takes no more than 10 minutes to prepare it in the blender. Adapted from a recipe in You Can Trust a Skinny Cook by Allison Fishman, this gorgeous dessert can be made, baked, cooled, garnished, and ready to eat in one hour.
Sausage, egg and biscuits: 1 can buttermilk biscuits, 1 lb JD sausage, 1 cu shredded mozzarella, 1 cu shredded cheddar, 6 eggs, 3/4 cu milk, salt & pepper. Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.