Don loves making crepes, so I went back into my cookbook and found this one. We made this often in our Bed and Breakfast, and was always a favourite when guests returned. It is not difficult and it is another die-for recipe.
Crepes
- 4 beaten eggs
- 2 tbsp. sugar
- 1/2 cup melted butter
- 1 1/2 cups flour
- 1 tsp. salt
- 3/4 tsp. ground nutmeg
- 1 2/3 cup milk
Mix together the first three ingredients: eggs, sugar and butter. Mix in the same bowl the dry ingredients: flour, salt and nutmeg, alternating with milk. Combine all the ingredients as above and pour into a blender, blending until smooth. If making the day ahead, cover and refrigerate. When ready to proceed, blend again.
Line plate with parchment paper. Heat 9 inch nonstick skillet over medium heat. Add 2 tbsp. batter to the skillet, tip and rotate to spread the batter evenly. Cook until the center of the crepe is cooked through and edges are slightly browned (about a minute). Run a spatula around the crepe and invert onto the plate. Repeat with remaining batter placing parchment paper between each crepe, making at least eighteen crepes.
Butter Sauce
- 6 tsp. unsalted butter
- 1/2 cup sugar
- 1/4 tsp. kosher salt
- 3 tbsp. Calvados
Make this first in the morning. Put all the ingredients in a pot and boil for about 10-15 minutes and brush on crepes before folding.
Apples
- 2 tbsp. unsalted butter
- 2 medium Golden Delicious apples, peeled, cored and cut in 1/3″ cubes
- 3 tbsp. sugar
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 3 tbsp. Calvados
Melt the butter is a large skillet over medium heat. Add apples, sprinkle with sugar, salt and cinnamon. Saute until tender (about 3 minutes). Add the Calvados and cook most of the liquid away (about 2 minutes). Remove from heat and let stand to room temperature.
Preheat the oven to 300 degrees. Place crepe stack on rimmed baking sheet (yes, keep the paper between the layers). Cover with a sheet of foil and seal the edges. Warm in the oven until heated through. If the crepes are cold – 20 minutes and only 15 minutes if at room temperature.
Heat the Calvados butter sauce in a small saucepan until melted and heated through. Re-warm the apple mixture, stirring occasionally for about 3 minutes. Place one crepe on a plate, browned side down. Spoon 2 tbsp. of the Calvados sauce over the crepe and fold into quarters. Repeat with remaining crepes and butter sauce. Place three on a plate, spoon the apples over the crepe and, if there is any sauce left over, spoon it over the crepes and serve.
This may look daunting but if done in the stages shown here, it is AMAZING.
Perfect Quiche For Leftover Baked Ham
This site has several recipes for making Quiche. Well, friends, here is another one. Don baked a beautiful ham and, of course, we had some leftovers. There is no crust to worry about and, if you really want to be a tad ‘lazy’, serve it with some frozen hash browns. Just sayin’.
- 2 tbsp. dry plain bread crumbs (can make your own)
- 1 tbsp. butter
- 1/2 cup chopped fine onions
- 1 1/4 cup of diced cooked ham
- 8 oz, shredded Swiss cheese
- 4 large eggs
- 1 cup whipping cream
- 1 cup whole milk
Preheat oven to 425 degrees.
Butter a quiche dish or pie plate and sprinkle in the bread crumbs all over to cover the pie plate.
Cook the onions in the butter until golden in colour. This should take about 5 minutes. Add the ham and cook only enough to warm it up. Spread this mixture on the bottom of the dish and sprinkle the cheese on top.
Whisk together the eggs, cream and milk and when well blended, carefully pour over the cheese. Set plate on a baking tray lined with parchment paper (in case it runneth over) and bake until the top is golden and set in the center. This could take 20 minutes. Reduce to 375 degrees for a further 20 minutes. Test for doneness. Add 2 minutes if needed. Cool for about 5-6 minutes, before cutting in wedges.
If this is breakfast or brunch fare, serve with hash browns. If it is a main lunch serve with a beautiful green salad, warm buns and a glass of lovely white wine.
Scrumptuous Breakfast On The Fly
This is a wonderful weekend breakfast when you have more than 5 minutes to eat and run.( Not a spelling error above, just being silly to see if you even notice.)
- 2 tbsp. Crisco Oil
- 1 tbsp. butter
- 4 yellow gold potatoes, peeled and cut in 1/2 inch cubes
- Sprinkle of Joe’s Stuff Seasoning (generous)
- pinch of salt
- 4 eggs
- hot buttered toast OR
- toasted bagels
Mix the first 5 ingredients together and cook, stirring until all are golden brown and cooked through. Place in the oven, set on warm, to go to next step.
This is the easier of the two steps. In the same fry pan, crack 4 eggs and add a few drops of water in the pan and cover. Cook for about 1 – 1 1/2 minutes, until the whites are no longer runny.
On 4 plates, divide the potatoes equally and top with an egg. Add the toast or bagel and pour a cup of freshly brewed coffee and a glass of fresh juice.
Oh yes…..what a way to start the day.
Breakfast Hash, American Style
This seems to be popular for breakfast. Give it a go and you will make it again….and again!
- 2 tbsp. butter
- 3 tbsp. flour
- 3/4 cup chicken broth
- 1/2 – 3/4 cup half and half
- salt and pepper
- 1 tbsp. coconut oil
- 1 lb. sweet Italian sausage, cut in 1/4 inch coins.
- 1 large red pepper, seeded and coarsely chopped
- 1 Jalapeno pepper, seeded (optional) and chopped
- 8-10 mushrooms, sliced
- 1/4 cup wine vinegar
- 3 large russet potatoes, grated on large holes of box grater
- 1 1/4 cups aged cheddar, shredded
- 2 shallots, chopped fine
Preheat oven to 350 degrees, with the rack in the upper third of the oven.
Melt butter in a saucepan over medium heat and add the flour, whisking to make a roux for 1 minute. Slowly whisk in the broth and half and half. Bring to a boil. Make sure there are no lumps so whisk constantly. Remove from the heat, and season lightly with salt and freshly ground pepper.
Heat the oil in a skillet and cook the sausage coins until browned, about 2 minutes per side. Transfer to a 9 x 13 baking dish (sprayed first with non-stick Pam), Spread out evenly.
Reduce heat to a minimum and add the peppers and mushrooms, cook until lightly browned and softened (6 minutes). Add the vinegar and cook another 35 seconds to scrape up any brown bits. Spoon these evenly over the sausages.
Now for the good stuff. Combine the potatoes, cheese, shallots and sauce. Spoon over the top evenly and cover with tin foil (parchment paper first) and bake for 35-40 minutes. Uncover and broil until the top is well browned. (7-8 minutes). Serve warm with scrambled eggs and muffins….and don’t forget the juice and coffee. Whew!
Caramelized Onion, Spinach and Brie Tart
Brunch in the summer makes this a good choice. While you have this in the oven, go and change out of your jammies put on your Company’s coming brunch clothes and you are ready. Table has been set, candles lit and all is on the table for your guests to dive in.
- 1 frozen pie crust (I said easy)
- 1 tbsp. butter
- 1 onion, thinly sliced
- pinch of salt
- 2 cups baby spinach
- 1 cup Brie, cut into 1 inch cubes
- 1 cup whipping cream
- 3 extra large eggs
Preheat oven to 400 degrees. Set pie shell on baking sheet. Bake as directed. Remove from oven. Set aside. Lower oven temperature to 350 degrees.
Melt butter in pan, add the onions and a pinch of salt. Stir frequently reducing heat if needed. Cook until the onion are golden and VERY tender. About 10 minutes. Set aside to cool. Stir in the brie.
In medium bowl, whisk the cream and eggs and pinch of salt and pepper. Scatter the onions over the bottom of the cooled pie shell. Slowly pour the egg mixture over and bake for 35 minutes until set. Cut in wedges to serve.
Aah…you did it again.
Asiago And Asparagus Bread Pudding
This is great to place on a Buffet Table.
- 1 tbsp butter
- 10 cups day old bread
- 2 cups grated asiago cheese
- 3 shallots, thinly sliced
- 1/4 cup Italian parsley, finely chopped
- 1 bunch asparagus, trimmed and cut in 1 inch pieces
- 10 large eggs
- 4 cups whole milk
- 1 tbsp. Dijon mustard
- pinch of salt and pepper
In a skillet melt the butter and add the shallots and asparagus, stirring often, cooking until the asparagus is tender-crisp. This should take about 5-6 minutes.
Butter a 13 x 9 inch baking dish and toss together the asparagus mixture, all the bread and one half of the cheese and parsley.
Whisk together the eggs, milk, mustard and salt and pepper and pour over the bread. Press gently to submerge the bread. Cover with the plastic wrap and refrigerate for one hour.
Uncover and bake in a preheated 350 degree oven until it is puffed and golden. The center should not jiggle when gently shaken. This should be 55-60 minutes.
Let cool for 12-15 minutes before cutting in squares. This is truly yummy.
Benedict Crab Cake, Sabayon and Caviar
Okay, let’s get real. Easter is coming and that means company coming for the weekend. This is the way to pamper, blow their minds and make you the hostess with the mostess. I kid you not. Read it, plan ahead and just make sure you have the tablescape you want to showcase this delight.
- 1/2 loaf white bread
- 2/3 cup flat leaf parsley, chopped fine
- 1/3 cup mayonnaise, not salad dressing
- 1 tsp. lime zest
- 2 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tbsp. mustard
- pinch of paprika
- pinch of dried Thyme
- pinch of salt and ground pepper
- 1/4 tsp. celery salt
- 1 lb. crabmeat (fresh is best)
- 1/4 cup finely minced onion
- 1/4 cup yellow or orange bell pepper, diced fine
- butter for frying (about 6-7 tbsp.)
Sabayon (recipe follows)
- 8 large eggs, poached to desired doneness
- jar of caviar
- 2 hard boiled eggs, finely chopped together with
- 1 tbsp. fresh dill, finely chopped for garnish
Tear the bread in small pieces and place in a food processor to pulse until soft fine crumbs. (about 6 cups). Transfer to a shallow cake pan. Add in one half of the parsley and set aside.
Using cheesecloth, place the crabmeat inside and squeeze tightly to remove as much of the liquid as possible. In a large bowl, add the crabmeat, onion, pepper and one half of the parsley. Add the chilled mayonnaise, lime zest and gently toss. Do not over mix or it will be gluey in exture.
Divide into 8 patties and lightly pat the tops and bottoms of each patty into the bread crumbs.
Preheat oven to 375 degrees. Heat a skillet now and melt the butter until it begins to bubble. Cook the cakes in batches until golden brown on both sides and place on a parchment lined cookie sheet and bake in the oven for about 7-8 minutes.
Sparkling Wine Sabayon
- 2 large egg yolks
- 1/4 cup sparkling wine
- 1/4 cup whipping cream
- 4 oz. unsalted butter
- pinch of salt and ground white pepper
- 1 tbsp. fresh dill, finely chopped
Place a small amount of water in a pot and place a metal mixing bowl on top. When water is simmering, add the yolks and sparkling wine and whisk until the temperature reaches 140F.
Mixture should froth up and thicken . In two separate pots reduce cream by half and melt the butter. Slowly add the butter to yolk mixture while whisking. Once the butter is well incorporated and smooth, add the cream. Remove from the heat and fold in the dill.
To Plate:
Warm the plates, add a crab cake on each one. Carefully place a poached egg on top and ladle some Sabayon over the top. Add a dollop of the caviar (if using) and sprinkle the egg mixture on top.
Serve with a glass of well chilled Chardonnay. OMG! This is wonderful.
Yogurt And Cornflake Breakfast Tart
The only thing you could use here is a 11 x 8 inch fluted removable bottom tart pan OR simply use a 14 x 5 inch tart pan.
This is a yummy way to start the day…add a couple pieces of bacon/sausages, fresh juice and steaming coffee and you have it made and those at the table will be drooling. Yup! It’s a winner.
- 6 cups flakes (crushed) You pick whatever flakes you want – but not sugar coated
- 1/3 cup melted butter
- 3 tbsp. dark brown sugar
- 1/4 tsp. ground cinnamon
- 1 envelope unflavoured gelatin
- 1/4 cup water
- 1/2 cup finely chopped pistachios
- 1 1/4 cup thick yogurt (Greek style)
- 1/2 cup whole milk
- 1/4 cup liquid honey
- 1 tsp. pure vanilla
- 4 – 5 ripe Bartlett pears, cored, sliced thin, not peeled
- 1/2 cup lime marmalade (not too hard to find, but it is available)*
Preheat oven to 375 degrees. In a medium bowl combine the crushed flakes, butter, brown sugar and cinnamon.
Press into the bottom and up the sides of the tart pan. Bake for 9-10 minutes until it turns a nice golden brown. Cool on a wire rack.
While this is baking, pour the water into a glass measuring cup and sprinkle the gelatin over the top. Let stand for 5 minutes to soften and place in the microwave on high for 15 seconds, stir twice. Make sure it has all dissolved and then add the yogurt, milk, honey, pistachios and the vanilla. Pour this into the tart pan and refrigerate overnight. Be sure to cover with plastic wrap so a scum doesn’t form.
In the morning, remove from the fridge and let warm to room temperature (about 20 minutes). Remove from the tart pan and now lay out the thinly sliced pears in a pretty pattern. Warm the marmalade and generously spoon over the pear slices to avoid discolouration and, for a garnish, sprinkle grated lime zest down the center of the tart.
To serve, place a slice of the tart in the center of the plate, add a couple slices of bacon or sausages and away you go.
* You can find the lime marmalade in Safeway, or any major grocer in your area. Also there are other varieties such as a ginger marmalade (totally scrumptious), a lemon marmalade….it doesn’t have to be orange, and that is the point.
YUMMY!
Proscuitto And Cheese Breakfast Sandwiches
This is easy, not too stressful but nourishing. Get ready to be a hero.
- 4 large eggs
- 1 cup whole milk
- pinch of salt
- 4 tbsp. unsalted butter
- 8 slices “grainy” bread, not whole wheat
- 2/3 cup grated monteray jack cheese
- 8 slices proscuitto,
- 2 cups grated mozzarella cheese
- maple syrup (as much as you want)….
In a bowl, beat the eggs, salt and milk until well mixed.
In a fry pan over a medium heat, melt 2 tbsp. of the butter, and dip the bread into the egg mixture to coat both sides.
Place one slice in the fry pan, add a layer of the monteray jack cheese and top with 2 slices of the proscuitto (folded) and top with 1/4 of the mozzarella cheese.
Top with the second slice of bread and toast for 2 minutes in the melted butter. Turn over and cook for another minutes.
Melt the other 2 tbsp. for the remaining sandwiches and cook the same.
Slice each sandwich in two, top with a dab of butter and pour on the maple syrup.
Peachy French Toast
This is the time for peaches and why not use them in every way possible. Try this recipe. It serves 2, so if more mouths to feed than that, add accordingly all the ingredients.
- 2 croissants (day old is best)
- 1/4 cup cream cheese, softened
- 2 large, ripe peaches
- 3 large eggs
- 1/2 cup half and half cream
- 3 tbsp. sugar
- 1 tsp. pure vanilla extract
- butter for frying
- icing sugar
Slice the croissant in half, lengthwise and spread 1 tbsp. of the cream cheese on each half.
Slice the peaches and place most of the slices on one half of each croissant. Put the tops back on each one.
Beat together in your electric mixer the eggs, cream, sugar and vanilla. Soak each croissant in this mixture but not to get them soggy. Melt the butter and cook each one until they become a golden brown and warm in the middle.
Place on a pretty plate, add the remaining peach slices and sprinkle a generous amount of icing sugar. If you JUST happen to have on hand, a dollop of whipped cream, it will just take this one over the top. Place a couple of mint leaves on the side (for colour).
I told you it was yummy…..and I didn’t lie.
Breakfast Tortilla
Always thinking of breakfast (must be because we ran a Bed and Breakfast for so long) and this is a fun way for a busy family on the weekend. This recipe will serve 2, so if more wanting to eat, simply double or triple or…..
- 4 slices of bacon, chopped
- 6 eggs
- 3 tbsp. freshly grated Parmesan cheese
- 1/2 cup freshly shredded basil
- 2 slices of swiss cheese, chopped
- Creme fraiche, homemade
- Tortillas
Chop the bacon and place in a skillet over medium heat, cooking until crisp. Remove from the pan with a slotted spoon and drain on paper towelling.
In a bowl beat the eggs until thick and pale in colour. Add 2 tbsp. of the parmesan cheese and the chopped swiss cheese.
Shred the basil.
In a large skillet, put the bacon back in, pour in the egg mixture and the basil. Stir with a wooden spoon until you get thick, soft curds (about 4 minutes).
Warm tortillas in the oven and equally fill each one with the egg mixture and drizzle with some homemade creme fraiche (recipe on site) . Roll up. Serve with pan fries (homemade, of course), a salsa of your choice, add a glass of juice, pour a cup of coffee and the rest of the day awaits. Would I lie?
Chicken and Eggs Or Is It Eggs and Chicken
I know, my morning humour is not so great. Bear with me because this is a great breakfast to serve when looking for something different.
- 1 shallot, peeled and finely chopped
- 1/2 cup red pepper, chopped
- 1/2 cup thinly sliced mushrooms
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 1/2 cups cooked chicken, skinless and boneless
- pinch of salt
- dash of pepper
- 6 beaten eggs
- 1/2 cup grated Asiago cheese
In a frying pan cook the shallot, peppers, mushrooms and almonds in the butter until the peppers and mushrooms are cooked and the shallots are softened. Do not brown.
Add the salt, pepper and chicken and cook until the chicken is heated through completely (about 3-4 minutes).
Combine the eggs and the cheese and pour over the chicken. Cook and stir gently until the eggs are cooked. This could take about 10 minutes.
This will serve 6.
Serve with fresh, just-out-of-the-oven muffins, butter, juice and coffee and OMG this is one yummy breakfast. If you do not care for the mushrooms, omit them.