12 slices uncured peppered turkey bacon
6 chicken apple sausages
6 large eggs
1 1/2 cups rice milk
3 tablespoons raw cane sugar
1/2 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1 1/2 cups all-purpose flour or gluten-free pastry flour
2 tablespoons coconut oil
Pure maple syrup, for serving
1 jar 100 percent fruit strawberry jelly
1 jar 100 percent fruit blueberry jelly
Bananas, for serving
Mandarin oranges or clementines, such as Cuties, for serving
For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot. Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side. Repeat with the remaining bacon. Keep warm.
Heat a cast-iron griddle over medium-high heat until hot. Add the sausages and cook until browned and cooked through, about 5 minutes per side. Keep warm.
For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt. Turn the blender on low to combine, then turn the speed up to medium. With the blender running, slowly add the flour and blend until combined.
Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot. 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. Using a long, thin, flexible spatula, scoop up the crepes and flip. Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first). 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.
Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving. Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages.