Mother’s Day Crepes

Makes: 12 Crepes
Total Preparation Time: 30 Minutes

2 large eggs
1 cup all-purpose flour
1 ¼ cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
1 teaspoon Cinnamon
1 teaspoon Vanilla
Cooking Spray
1 (13oz) Jar Nutella, chocolate hazelnut spread
1 quart Strawberries, Sliced
2 pints Blueberries

For the batter place all ingredients in a blender and mix for 30 second until smooth, and set aside. For the filling slice the strawberries and combine the blueberries in a bowl and set aside. Heat a 9-inch non-stick pan on medium heat, coat lightly with cooking spray. Ladle a small amount (1/4 Cup or 2 ounces) of the batter onto the pan and then immediately tilt and swirl so the bottom is coated evenly with a thin layer of batter. Cook the crepe for about one minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other for another minute. Stack finished crepes on a plate, Continue until all batter is gone. To assemble the crepes, spread about 1 tablespoon of Nutella on the crepe, add about 1/3 cup of fruit mixture, roll up like a burrito and serve.

Mother's Day Crepes Recipe

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Hauntingly Good Pumpkin Pancakes

Serves: Makes 8-10 (4-inch) Pancakes

Cooking Time: 25 Minutes

Pancake Ingredients
20 oz Box of Bisquick original pancake mix, 2 Cups
1 Cup of Quaker Oats
1 Cup of 2% Milk (or for lactose intolerant use Almond Milk)
1 Can 100% Pure Pumpkin, 1 cup
2 Egg
1½ Tablespoons of Vanilla Extract
1 Teaspoon of Pumpkin Pie Spice
3 Tablespoons of Brown Sugar
Pam Original nonstick spray

Maple Syrup Ingredients:
1 ½ cups of Maple Syrup
1 Orange, Zested
1 Teaspoon Vanilla Extract

Preheat a sauté pan over medium heat. Meanwhile in a large bowl combined all the pancake ingredients and stir together well by hand or with a hand blender. Once the pan is hot spray it with the Pam and spoon about one 1/3 cup of pancake mixture onto the pan. Repeat until all the batter is used and you have 8-10 golden brown pancakes. Next take your favorite maple syrup and put it into a measuring cup and add the orange zest and vanilla extract. Place the measuring cup into the microwave and heat for 30 seconds or until hot. Serve pancakes with hot syrup for a Halloween or festive fall brunch.

Hauntingly good pumpkin pancakes

Quick Corn Bread Flax Seed Oatmeal Waffles with Blue Agave Syrup

Serves: 4-5
Cooking Time: 30 minutes

16-ounce Marie Callender’s low fat original Corn bread mix
¼ cut whole ground Flax Seeds mill (“Bob’s” or self grounded)
½ cup Quaker Quick oats
2 Eggs
2 Tablespoon Vanilla
¼ Teaspoon Ground Cinnamon
1 cup Water
Pam Cooking Spray


Place all ingredients into a mixing bowl. Stir together well. Preheat a Belgian waffle iron, spray with Pam and add 5 ounces (a little more than ½ a cup) of the waffle mixture. Cook until golden brown. Serve with organic blue Agave sweetener and fresh berries. Or, for a sweeter option use your favorite syrup.


quick corn bread waffles with organge

Portuguese Sausage, Mushroom & Five Cheese Egg White Frittata

Serves: 4-6 people
Cooking Time: 35 minutes

12 Large Eggs, Whites Only (3 eggs per person)
½ Small Red Onion, Diced
8 oz Package pre-shredded Kraft Italian style five-cheese blend
1 Package of Mushrooms, Sliced
1 Package of Portuguese Sausage (Hot, Medium or Mild Heat)
Pinch of Salt and Black Pepper
Nonstick Cooking Spray

Preheat oven to bake at 400 degrees. Spray a 12-inch non-stick oven safe skillet pan with nonstick cooking spray. Heat pan over medium heat. Cut the Portuguese sausage into small pieces. Add the sausage to the pan and cook for 5 minutes. While cooking separate the egg whites from the yokes and discard the yokes. Place the egg whites into a bowl, add a pinch of salt and black pepper and whisk the egg whites together for 30 seconds or until foamy. Cut the onions and slice the mushrooms. After the Portuguese sausage is cooked blot away the excess oil on the pan with a paper towel. Add the onions and mushrooms and cook for a 1-2 minutes. Now add the egg whites to the skillet and place the cheese on top (do not stir the eggs). Place the skillet into the oven and bake for 15-20 minutes. Complete the dish by divide the frittata among plates evenly. Serve with toasted English muffins or whole-wheat toast.

Portuguese Sausage, Mushroom & Five Cheese Egg White Frittata recipes

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Banana-Cream Stuffed Cinnamon Raisin French Toast

Serves: 4-6 people
Cooking Time: 45 minutes

1 loaf (24 ounce) Cinnamon Raisin Bread (Or any bread)
6 eggs
1 cup whole milk
1 tablespoon vanilla
1 tablespoons Spiced Rum Captain Morgan’s (optional)
1 teaspoon cinnamon
1 stick of butter (to cook with and top French toast)

Banana-Cream Filling
1 box (8oz) Cream Cheese
2 Ripe Banana’s
1 Tablespoons Maple Syrup
1 ½ Tablespoons Granulated White Sugar

Add room temperature cream cheese to a large mixing bowl. Peal bananas and mash them into the mixture. Add maple syrup and sugar and mix well until smooth and set aside.
French Toast:
Remove precut bread from package and set slices side by side. Take the filling and spread 1 large tablespoon of filling on top of 8 of the 16 pieces of bread. Create sandwiches by piecing together the filled and empty slices. Once complete you should have 8 pieces of French toast sandwiches. Now mix the milk, vanilla, eggs, cinnamon and rum to a bowl. Lightly dip both sides of the sandwich and place onto a preheated sauté pan along with melted butter. Cook each piece well on both sides until lightly brown. Finish with favorite maple syrup and blueberries.

Banana-Cream French Toast Recipe by private chef hawaii

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