Wednesday nights have become breakfast for dinner nights, because it’s just me and the kids—and we all love breakfast food. Last night I made some savory crepes filled with a kind of breakfast hash made with sautéed diced potatoes, carrots, kale, peas, corn and maple turkey sausage. I’ll admit it was a little more elaborate than the typical breakfast for dinner night (eggs + toast or frittata), but I just had a hankerin’ for some crepes, so that was that. The kiddos out their crepes plain and I had mine sprinkled with Cholula hot sauce (yummers!). We ate so many crepes that I had to make our strawberry chia jam and Nutella dessert crepes out of sad little scraps. No one complained. I had a tiny bit of hash/crepe filling left over, so I stuffed it into these quesadillas for lunch.