Breakfast

Savoury Crepe with mashed potato and bacon filling

Birthday Brunch For My Kiddo!

Crepes can be made into two types, sweet or savoury. Today is my youngest son’s 14th birthday, So I decided to make a hearty brunch for him before he heads out for his fencing practice. I combined two of his favourites, mashed potatoes and bacon.

Ingredients (Crepe)

  • 143g sifted all purpose flour
  • 263g milk
  • 43g melted butter
  • 191g egg
  • 10g sugar
  • 50g grated parmesan

Ingredients(Filling)

  • 1200g mashed potato
  • 73g milk
  • 120g melted butter
  • 80g bacon bits
  • Salt and pepper to taste
  • 1 tbs of dried parsley

Toppings

  • Sour cream
  • bacon bits
  • chives or spring onion

Method (batter)

  • Prepare your batter by mixing all the wet ingredients together, which are the eggs, melted butter, and milk. whisk until all well mixed
  • Add in your sugar and parmesan, then whisk it thoroughly
  • Add in your sifted flour, whisk until no lumps for flour can be seen. Do not overmix. As this will give you a more chewy texture.
  • Heat up your non stick 23cm pan on low heat fire, slightly oiled it with butter. Do it only on your first piece crepe.
  • Pour about 1/4 cup of batter (60ml) into the pan.
  • When the side starts to brown, flip to the other side to cook it for a few seconds about 10 seconds. Then set aside
  • Do the same for rest of the batter

Method(filling)

  • Boil your peeled potatoes until soften
  • Mash it with fork
  • Add in the melted butter and milk
  • Use the hand blender to blend until the texture becomes creamy
  • Mix in the bacon bits and dried parsley
  • Season with pepper and salt to taste

Assembling

  • Spread some mashed potatoes in your crepe
  • Fold it into half and fold it one more time, until it becomes a quarter size.
  • Drizzle it melted sour cream
  • Garnish with more bacon bits and chives.

Enjoy! Hasta La Vista til my next post! Have a great weekend!

Baked Souffle Pancake

Baked Souffle Pancake

I love pancakes that are light, fluffy and especially jiggly. So that is what I’ll be presenting you today, a jiggly pancake! I prefer to use the oven instead of the stove as with the oven I can just leave it and do other things while it is baking. My soufflé’s risen so much, but as you know it has to be served and eaten quickly though I was so busy plating that it deflated. (Oops! Hahaha)

Ingredients

  • 117g egg white
  • 55g egg yolk
  • 45g sugar + extra for coating the ramekin
  • 3/4 tsp pure vanilla extract
  • 57g sifted All purpose flour
  • 50g melted butter + extra for brushing the ramekin
  • 95g buttermilk
  • 1 tsp lemon juice

Prepare your ramekin, melt some butter and lightly brush the inside, coating it with some sugar, this will help to more easily release your pancake. Tap out excess sugar, and avoid using too much butter, you do not want to end up having an oily and too sweet pancake. I prefer to use sugar instead of flour because I do not want to see any white residue when I release the pancake from the ramekin. Preheat your oven to 190 degree celsius.

Now beat the yolk, vanilla extract, melted butter, and buttermilk altogether. Mix it until all are incorporated. Then add in your sifted flour. Beat it all together until no lumps or white residue from the flour can be seen.

Now prepare your meringue. Start by adding your egg white with the lemon juice. Use your mixer to beat until foamy. Gradually add in the sugar in 3 portions then continue beating until soft peak. Remember to not over beat!

Soft peak

Now fold in the meringue into the egg yolk batter in 3 batches. I prefer to use the whisk to slowly mix it instead of a spatula, but do it gently. You do not want all the air to pop.

Now scoop the mixed batter into your ramekin. Fill it up to 3/4 full. Bake it for about 18 minutes. Your soufflé’s should have risen nicely. Now flip your ramekin to release the pancake onto your serving plate. Sprinkle some snow powder on top for presentation.

look at the texture!