One of my mother’s all time favorite breakfast foods were Spanish crepes called Fiyuelos. As a child, she’d beg her mother (my grandmother Josephine) to make these thin, flat crepes for her and her cousin Sandra on the weekends. The girls would wait patiently as Abuelamom heated up butter in a cast-iron skillet and whisked together the simple ingredients: eggs, flour, salt, sugar, milk, rum extract, melted butter. Continue reading →