Crepes with Blackberry-Raspberry Sauce

Ingredients

For the crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbsp. butter, melted
3 Tbsp. white sugar
1 tsp. vanilla

For the sauce:
1 container raspberries
1 container blackberries
1/4 cup butter
3 Tbsp. sugar

To serve: 
Whipped cream

Directions

To make the crepes, combine dry ingredients, then add wet ones. Spray a medium frying pan with cooking spray a heat over medium-high heat. Pour batter into frying pan, using approximately 1/4 cup for each crepe. Cook about 2 minutes, until the bottom is light brown. Loosen with spatula, flip and cook other side.

To make the sauce, preheat a frying pan over medium heat. Melt the butter in the frying pan, then add both containers of fruit. Add the sugar and cook until raspberries are mostly dissolved and sauce is bubbling slightly.

When you are ready to assemble the crepes, spread a thin layer of the sauce over each crepe and top with a spoonful of whipped cream.  Roll up the crepe if desired and serve immediately.

French Toast

Ingredients

1 large egg
2 Tbsp. unsalted butter, melted
3/4 cup milk
2 tsp. vanilla
2 Tbsp. sugar
1/3 cup all-purpose flour
1/4 tsp. salt
4-5 slices of day-old bread, 3/4 inch thick
unsalted butter for frying (1 Tbsp. per batch)

Directions

Heat a 10- or 12-inch skillet (preferably cast iron) over medium heat for 5 minutes. Meanwhile, beat the egg lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour, and salt, continuing to whisk until smooth. Soak the bread without oversaturating, about 40 seconds per side. Pick up the bread and allow the excess batter to drip off; repeat with remaining slices.

Swirl 1 Tbsp. of butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 Tbsp. of butter to the skillet for each new batch.

Adapted from The New Best Recipe

Cinnamon Waffles with Caramelized Apples

Apples

3 tbsp. unsalted butter
6 Fuji apples, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract

Waffles

3 eggs, separated
1 3/4 cups buttermilk
8 tbsp. melted butter
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
whipped cream, for serving

Directions

To make the caramelized apples, in a skillet over medium-high heat, melt 3 tablespoons butter.  Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt.  Mix until apples are evenly coated.  Cook about 18 minutes, stirring occasionally.  Remove skillet from heat and stir in vanilla.  Set aside.

To make the waffles, in a large bowl whisk together the egg yolks, buttermilk, melted butter, and vanilla.  In a medium bowl, sift together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg and salt.  Whisk the flour mixture into the yolk mixture until smooth.  In another clean bowl, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute.  Gently fold 1 cup egg whites into batter; carefully fold in remaining egg whites.

Preheat waffle maker on medium-high.  Pour 1/3 cup batter into each well of waffle maker; close the lid.  Cook 5-6 minutes.  Repeat with remaining batter.  Serve waffles with caramelized apples and whipped cream.   

Adapted from Annie’s Eats

Quiche Lorraine

Ingredients

2 deep dish pie crusts
8 slices bacon, cut into small pieces
1/2 cup green onions (approximately 1 bunch), diced
1/2 cup onion (approximately 1/2 small onion), diced
1 red pepper, diced
salt and freshly ground black pepper, to taste
5 eggs
3 egg yolks
1 cup heavy cream
1 cup milk
1/2 teaspoon dried thyme
2 cups shredded Gruyere (and/or Emmental) cheese

Directions

Preheat oven to 325°F.

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add green onions, onion, red pepper, salt and black pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 1/3 onion mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion mixture, bacon, and cheese.

Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the centre  40 to 45 minutes. Allow to cool slightly before serving.

Adapted from AllRecipes

Yorkshire Pudding

Ingredients

1 cup flour
1/2 cup water
1/2 cup milk
4 eggs
a pinch of salt
oil or meat drippings

Directions

Preheat oven to 425°F. Mix flour, water, and milk thoroughly with a whisk. Add eggs individually, stirring well after each egg has been added. Add salt and stir until the mixture is light and a little bubbly. Prepare a muffin tin by putting half a teaspoon of oil or meat drippings into each of the 12 muffin cups. Fill each cup to halfway with batter and bake for 25-30 minutes or until Yorkshire puddings have risen and are golden brown on top.

Fluffy Pancakes

Ingredients

1 1/2 cups buttermilk*
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1/4 cup butter, melted
cooking spray

*To make your own buttermilk, place 1 1/2 tbsp. white vinegar in a glass measuring jar and fill with milk up to the 1 1/2 cup mark.

Directions

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet at a time, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Makes about 16 medium-sized, fluffy pancakes.

From All Recipes

Everyday Cinnamon Rolls

Dough

1 cup milk
4 tablespoons butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg

Filling

1 cup brown sugar, packed
1 1/2 tablespoons ground cinnamon
1/2 cup butter, softened

Icing

1 1/2 cups powdered sugar
2 tablespoons melted butter
1/2 teaspoons vanilla
1-2 tablespoons milk

Directions

To make dough, place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl, whisk together 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture in the mixing bowl of an electric mixer along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. Switch to the dough hook or a wooden spoon and add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

To make the filling, make sure the butter is softened well (place in the microwave for a short time if necessary). Mix butter with brown sugar and cinnamon.

To make the rolls, roll out dough in the shape of a rectangle about 12 x 14 inches. Spread brown sugar mixture over the surface (it will be slightly thick so you might have to “crumble” it) and use your fingers or the back of a spoon to gently spread it around. Roll up  the dough rectangle from the longer side of the rectangle and pinch the edges closed. Score the roll into 12 equal pieces with a knife and then cut into rolls using a piece of dental floss.

Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350 degrees F. When the rolls have finished rising, bake for 15-20 minutes or until light golden brown. The centres of the roll should be set and no longer doughy. If desired, spread with icing while still warm. Makes 12 rolls.

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