THE Dish: "Doc" Willoughby's ultimate breakfast

(CBS News) As editorial director of magazines for "America's Test Kitchen," John "Doc" Willoughby has spent years helping to perfect recipes of many popular foods.

Special section: Food and wine

He wasn't always geared toward the food industry. Willoughby was born and raised in a small town in Iowa that had a population of 2,000. He moved from there to go to Harvard and majored in English. He not only got his degree, but he got a lasting nickname as well.

His college roommates nicknamed him "Doc" after they saw his wardrobe, which consisted of many pastel-colored, cotton V-neck sweaters and a few pair of stretch blue jeans. They started calling him "Doc" because they said he dressed like a country doctor.

Willoughby was also the editor of Gourmet magazine for 10 years and taught Radcliffe seminars at Harvard as well as at Boston University.

He has co-authored 10 cookbooks, including the award-winning "Thrill of the Grill" and returns to The Dish with his ultimate breakfast dish, crepes with banana and Nutella.

Crepes with bananas and Nutella

1/2 teaspoon vegetable oil

1 cup (5 ounces) unbleached all-purpose flour

1 teaspoon sugar

1/4 teaspoon table salt

1 1/2 cups whole milk

3 large eggs

2 tablespoons unsalted butter, melted and cooled

8 teaspoons Nutella spread

4 bananas cut into eight to 10 1/4-inch-thick slices

1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.

2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.

3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.

4. Pour 1/4 cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crepe without moving it until top surface is dry and crepe starts to brown at edges, loosening crepe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crepe, grasp edge with fingertips and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crepe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on wire rack.

5. Transfer stack of crepes to large microwave-safe plate and invert second plate over crepes. Microwave on high power until crepes are warm, 30 to 45 seconds (45 to 60 seconds if crepes have cooled completely). Remove top plate and wipe dry with paper towel. Spread 2 teaspoons Nutella over top half of each crepe followed by eight to 10 banana slices. Fold crepes into quarters. Serve immediately.

Oven-baked maple-flavored bacon

12 slices bacon, thin- or thick-cut

1/4 cup maple syrup (or more to taste)

1. Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon slices in a large jelly-roll pan or other shallow baking pan. Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. Continue roasting until golden brown, 4 to 5 minutes longer for thin-sliced bacon, 6 to 8 minutes for thick-cut.

2. Pour off most of the grease and drizzle maple syrup over each strip. Return the tray to the oven and continue cooking for 2 to 3 minutes, or until the maple syrup begins to bubble. Transfer with tongs to paper towel-lined plate, drain, and serve.

Bloody Marys

3 cups tomato juice

1 cup vodka

1/4 cup fresh lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons prepared horseradish

1 teaspoon table salt

1 teaspoon ground black pepper

1/4 teaspoon tabasco sauce

Ice (for serving)

4 ribs celery, trimmed (for serving)

Lemon wedges, or lime wedges (for serving)

1. Whisk the tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, salt, pepper, and tabasco together in a pitcher or large bowl.

2. Pour over ice and garnish with the celery and lemon wedges before serving.