spelt crepes stuffed with cheese, back bacon and mushrooms

19 Saturday Oct 2013

Posted by Delena Rose in cook, whole grains

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breakfast, brunch, cheese, crepes, fruit syrups, ham, mushrooms, spelt crepes, spelt flour

This is what we had for brunch today after our morning hike. I filled the first two crepes with a mixture of sautéed ham and mushrooms then added mozzarella and asiago cheese and a pinch of dried basil. I served these with a side of salad. The remaining crepes were enjoyed sweetened with an assortment of our homemade fruit syrups. Delicious!

Spelt Crepes

1 cup spelt flour (or whole wheat)

1/2 teaspoon salt

3 eggs

1-1/4 cups milk

2 tablespoons melted butter or vegetable oil for the pan

Stir flour and salt together in a bowl. Make a well in the center and add the eggs and a little of the milk. Beat well, working in all of the flour. Gradually add the remaining milk and beat mixture until bubbles form on top of the batter.

Over medium high heat, brush a small amount of oil onto a crepe pan (or nonstick pan). Add three to four tablespoons of the batter and quickly tilt the pan to move the batter around in a circle until it covers the base of the pan thinly and evenly. Turn the crepe over and cook for an additional 30 seconds. Keep crepes in a warm oven under a clean tea towel. Continue until all of the batter is used. Serve with a sweet or savory topping. Makes 8 crepes.

Resource:

Norwak, M. (1988). The Book of Crepes and Omelettes. New York, NY: HPBooks.

eggs benedict for breakfast

29 Thursday Dec 2011

Posted by Delena Rose in cook

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bacon, breakfast, brunch, eggs, Eggs Benedict, Eggs Benny, ham, Hollandaise Sauce, prawns, smoked salmon

Eggs Benedict is a household favorite here at cabinorganic. Use organic, free-range eggs and the highest quality organic butter you can find to make an outstanding Hollandaise sauce.

Eggs Benedict

To make Eggs Benedict you simply need Hollandaise Sauce (recipe below), poached eggs (2 per person) and bread to stack these on. Traditionally English muffins are used but you can use any bread you like. You can also add a meat layer under the eggs, such as a slice of ham, a piece of bacon, smoked salmon or prawns (I’ve used prawns here). I like to garnish with finely chopped fresh chives.
Hollandaise Sauce

3 egg yolks

1 tablespoon of fresh lemon or lime juice

1/2 cup butter, chilled and cut into 1/2-inch cubes

Bring a small amount of water to a boil in the bottom of a double boiler or in a small pot. Turn down the heat to low. In top piece of double-boiler or in a metal bowl that fits over the small pot of hot water, whisk the eggs yolks and lemon juice together. Begin adding the chilled butter a few cubes at a time to allow the butter to melt slowly and giving the eggs enough time to cook. Whisk constantly until butter is melted and the sauce is thickened.

Hollandaise Sauce can be tricky to make as it is easy accidentally over-heat the sauce which causes the eggs to curdle. If your eggs curdle, try adding 1 tablespoon of boiling water to 3/4 cup of sauce and beating vigorously with a hand beater until smooth.

I also use this sauce over broiled salmon along with a dollop of pesto. Enjoy!