In our house, we have one morning each week when our family can lounge a little, stay in pajamas a little longer than usual, NOT rush out the door at 8am, not huddle in the cold at rugby or hurriedly scoff porridge before work, school and kindy. Sunday is THE day of slow. Having the time to shake the weekly schedules off and enjoy our little family is something I look forward to each week and why I very easily identified with The Weekender archetype at the Nespresso Breakfast event last month hosted by Josh Emett. Weekender breakfasts on Sunday mornings are made even better as Dave and I can share the kitchen and cook together, rather than the usual divide and conquer that seems to work most other mornings!
I want to share one of our favorite dishes that is quick to prepare and can very easily be adapted to suit all of the little tastebuds in the family!
I would love to take full credit for this lazy-day breakfast dish, but when it comes to flat food {think pancakes, waffles, omelettes, tortillas…..and now crêpes} Dave is the in-house expert. He mastered the art of cooking crêpes on his first attempt and now we’re hooked. He takes care of the crêpes while I whip up the filling and the coffee.
Since we received our Nespresso Inissia machine, we’ve enjoyed close to 100 gorgeous espressos {the capsules come in packs of 10 so easy to keep track of!}. It’s fair to say that Dave and I love our new morning ritual – which is also my new afternoon ritual and sometimes my new lunch-time ritual……Long time readers will be pleased to know that I have finally kicked my V habit – and replaced it with delicious Nespresso lol. We’ve tried almost all of the Grands Cru varieties and 2/3 of the variations and my firm favourite is {conveniently lol} the single origin Rosabaya de Columbia, which has also been picked by Nespresso as the perfect match for a Weekender breakfast.
Savoury Breakfast Crepe Recipe
Ingredients
– 1 Cup flour
– 2 Eggs
– 1/2 Cup milk
– 1/2 Cup water
– 1/4 tsp Salt
– 2 tblsp butter, melted
Filling
– 1 Clove garlic
– 2 Tblsp olive oil
– 300gm mushrooms
– 1 bunch of spinach
– Salt and Pepper
Topping
– 2 eggs for poaching
– Kato Classic Hollandaise sauce
– Culley’s Louisiana Habanero Hot Sauce
Method
Crêpes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled pan over medium high heat. Pour or scoop the mix onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Filling: Heat olive oil in pan, add chopped garlic and mushrooms, sauté until 3/4 cooked. Add spinach until wilted, season with salt and pepper to taste.
To serve: Fold crêpe in half, fill 1/4 with spinach and mushroom mixture, fold crêpe again so you are left with a stuffed, pie shaped portion. Top with a poached egg and spicy hollandaise sauce made by combining Kato Classic Hollandaise sauce with our favouriteCulley’s Louisiana Habanero Hot Sauce. Season with salt and pepper and serve.
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