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1
For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot.
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2
Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side.
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3
Repeat with the remaining bacon.
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4
Keep warm.
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5
Heat a cast-iron griddle over medium-high heat until hot.
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6
Add the sausages and cook until browned and cooked through, about 5 minutes per side.
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7
Keep warm.
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8
For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt.
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9
Turn the blender on low to combine, then turn the speed up to medium.
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10
With the blender running, slowly add the flour and blend until combined.
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11
Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot.
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12
Pour some batter into each pan, move it around and cook each crepe on the first side until the batter bubbles up and the underside is brown, about 1 minute.
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13
Using a long, thin, flexible spatula, scoop up the crepes and flip.
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14
Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first).
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15
Serve the crepes immediately (or put on a plate in a 200 degree F oven to keep warm) and continue with the remaining batter, adding coconut oil to the pans as needed.
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16
Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving.
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17
Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages.
