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Winter Brunch

05-Feb-2005

I had a little brunch this morning and I thought you might like to know about it because a couple of the recipes were particularly good!  I’m going to do this entry like I do the Cooking Club entries.  This first entry will be the menu and recipes, so that I can categorize it under Recipe and then the detail about the brunch will be in a separate entry and be categorized "Entertaining".

Okay, here’s the menu: 

Winter Brunch

February 5, 2005

Asparagus and Prosciutto Crepes

Baked Egg Cup

Sausage and Mushroom Crepes

Portobello Mushroom Sausage

Oven-Roasted Potatoes with Garlic and Herbs

Fresh Fruit with Sweetened Crème Fraiche

Cheddar-Dill Scones

Caramelized Apple Crepes

Sausage and Mushroom Crepes – from "Crepes", by Lou Seibert Pappas

Savory CrepesMakes sixteen to eighteen 6- or 7-inch crepes. 

  • 2 large eggs
  • 1 cup milk
  • 1/3 cup water
  • 1 cup all-purpose flour, preferable bleached (I always use unbleached, and it’s just fine)
  • 1/4 tsp. salt
  • 2 Tbsp melted butter, plus some for the pan

In a blender or food processor, blend all ingredients for 5 seconds or until smooth.  Stir down and repeat if necessary.  Or to mix by hand, sift flour into bowl, add salt .  Whisk eggs until blended, mix in the milk and water and whisk this mixture into flour and salt; stir in the 2 Tbsp. melted butter.  Cover and refrigerate for at least one hour, preferably two and up to 24 hours.

Gently stir the batter if it has separated.  Heat a seasoned  6 or 7 inch nonstick crepe or frying pan over medium high heat until hot.  Coat the pan lightly with butter.  Pour in 2 to 3 Tbsp of batter, pick up pan and tilt and swirl until batter is very thinly and evenly spread.  Return pan to heat and cook about 1 minute, until crepe is brown around the edges.  Flip and brown other side, 15 – 30 seconds. 

Place crepe on clean tea towel to cool.  (Or I stack them with pieces of parchment in between each crepe.) Repeat with remaining batter until done. 

Sausage and Mushroom Crepes – recipe modified to reflect my version

  • Eight 6- or 7-inch prepared Savory Crepes
  • 10 oz chicken apple sausage
  • Olive oil for sautéing
  • 1 large shallot, finely chopped
  • 1 cup chopped portobello, shiitake and crimini mushrooms (or use any combo of mushrooms you like)
  • 1 egg
  • 6 oz ricotta cheese at room temperature
  • 1/2 cup shredded Gruyere
  • 2 cloves garlic, minced
  • 2 tsp. minced fresh tarragon
  • 1/2 cup dried cranberries
  • 2 Tbsp. grated Parmesan

If sausage is fresh poach until thoroughly cooked.  If sausage is pre-cooked cover with water and just heat through.  Let cool, and then skin the sausages and chop coarsely.  (Use your judgment here.  I used Aidell’s Chicken-Apple Sausages and the skin is so thin it did not need to be removed.)

In medium skillet over medium heat, heat 1 Tbsp. oil and sauté the shallot for 1 to 2 minutes.  Add the mushrooms and sauté just until heated through.  (They will be starting to get tender.) Turn out of the pan to cool. 

In a medium bowl, combine all ingredients (except the crepes and olive oil).

Spoon about 1/2 cup of the filling towards one side of a crepe, and then roll up. Place open edge down in greased 9" x 13" baking pan. (I actually have a pan that’s more like 8" x 11" that works perfectly!)

Cover and refrigerate for up to 24 hours. 

To bake, preheat over to 350 F.  Bake for 15 minutes, or until heated through.  Serve immediately. 

Sweetened Crème Fraiche

Purchase crème fraiche or make it a couple of days in advance by adding 2 Tbsp buttermilk to 1 cup heavy cream. Place this mixture on counter (room temperature) until it thickens – normally 2 or 3 days. 

To one cup of crème fraiche add 2 Tbsp of honey.  Stir until well blended.  (Adjust to taste.)

Brunch Summary

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