brunch crepes & no-knead bread
Who doesn’t love brunch!? During the week my breakfasts can get a little boring. I’m on the steel cut oats and greek yogurt bandwagon right now – tasty (& healthy) but nothing special. So it’s nice to mix it up on the weekend with some proper breakfast food…also, brunch makes morning cocktails completely acceptable.
I could go on about caesars at length, (and likely will at some point) but we kept these pretty classic – clamato, vodka, salted rim, lemon, worcestershire and hot sauce.
This no-knead bread was prepped the night before and baked in the morning to serve fresh out of the oven with butter. Simple and addictive! I can see why this no-knead technique is such a big deal.
And yes, we still had room for breakfast potatoes and crepes two ways – vanilla strawberry and ricotta ham. Over to Tim for the crepe recipe…
Crepes with Ricotta & Ham
makes 8 decent sized crepes
for the crepes:
1 cup flour
½ cup skim milk
½ cup water
¼ teaspoon salt
2 tablespoons butter
for the filling:
1 cup ricotta
½ cup swiss cheese (grated)
2 tablespoons dijon mustard
1 tablespoon fresh thyme
pepper and a bit of salt
100 grams (about 4 ounces) shaved ham
Alright, let’s make some French breakfast tacos. Crepes, in my mind, always seemed more complicated than pancakes. Not true. Just do this:
Pre-heat your oven to 350 F. Crack the eggs into a bowl with the flour. Mix it a little. Dump in the milk and water. Stir until smooth. (side note: people have this hang-up about over-stirring batter. Don’t worry about it, make it smooth and it will be delicious. Especially don’t let this fear stop you from making something so amazing.) Now, let’s put in the melted butter and the salt. Give it a little stir. We are done – what did that take? 2 minutes?
We now have 4 cups of batter, and we want 8 crepes. Heat an oiled pan (non-stick would help) on medium-high. Add ¼ cup of batter to the pan and tilt the pan in a circular motion. (If someone has a name for this motion, please let me know.) We just want a circle about 6” wide. Cook for 2 minutes, flip it over and cook it for 1 more minute. Remove it and put it on plate. Repeat the above for the remaining 7 crepes.
Take everything but the ham, and mix it in a bowl. Save a little Swiss and thyme for a garnish. I say a bit of salt because the dijon and the ham are quite salty.
Now, we assemble. Put two big spoonfuls of the filling in the middle of one of your crepes. Take 1/8 of your ham, and put it into the middle of the crepe. Fold one side into the middle, and then fold the other side on top of it. Flip it over (seam side down) and place it in an oven safe dish. Repeat for the remaining 7. Put some of that cheese you saved from earlier on top of each crepe. Toss the dish in the oven for a couple of minutes. You just want the ricotta to start to ooze. Pull it out of the oven and top with the thyme you saved. Bonjour Monsieur Crepes!
Once you make this batter, you’ll realize the crepe is more versatile than the tortilla. You can make berry crepes, Nutella crepes, apple-blue cheese crepes, and on and on…