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22
BREAKFAST & BRUNCH
Makes 6 servings
Approximate preparation time: 10 minutes plus 35 minutes
for cooking
Sift the flours together in a small bowl.
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart
®
Food Processor. With the machine
running, add the eggs through the feed tube. Add the flours
and salt and process until just combined. With the machine
running, add the milk and melted butter together through the
feed tube and process until homogenous. Transfer mixture to
a container, cover and refrigerate for 2 hours or overnight.
Insert the small metal chopping blade into the small work bowl
and pulse the onions to chop, about 5 times. Put the oil into a
large skillet and place over medium heat. Once the oil
shimmers across the pan, add the onion and sauté until
softened, about 3 minutes. Add the spinach a handful at a
time, along with the salt and pepper, and sauté until bright
and wilted, about 9 minutes total. Reserve filling.
Poach the eggs: Pour water with 1 tablespoon of white vinegar
per every 4 quarts into a large saucepan. Place over high heat
and bring to a strong simmer. Carefully add eggs by cracking
over the water – use a spatula to separate the eggs. Cook until
desired doneness. Transfer with slotted spoon to ice water to
stop cooking. Reserve.
Prepare the crêpes: Place an 8-inch skillet over medium heat
and preheat for 5 minutes. Once the pan is heated, add the
butter. Once melted, wipe the butter around the pan with a
paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very
quickly, move the batter around so it just coats the bottom. You want the pan
to be coated thinly and evenly. After about 1 minute, when the crêpe is set
and lightly browned, flip the crêpe using a heatproof spatula, and cook for an
additional minute. Reserve on a plate. Continue with the remaining batter,
stacking the crêpes as you go.
When all of the crêpes are prepared, cover plate with foil – to keep crêpes
warm, place plate over a skillet containing some water over medium-low heat.
To serve crêpes:
Bring a small pot of water to a simmer to reheat poached eggs.
Each crêpe should be filled with ¼ cup of the spinach filling and
½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on
top of the other. Place the two crêpes on each plate and top with a reheated
poached egg.
Serve with Hollandaise Sauce (page 12) on the side.
Nutritional information per serving:
Calories 398 (24% from fat)
|
carb. 62g
|
pro. 16g
|
fat 11g
|
sat. fat 4g
|
chol. 46mg
|
sod. 607mg
|
calc. 98mg
|
fiber 4g
This brunch dish is absolutely delicious served with hollandaise sauce.
BUCKWHEAT CRÊPES WITH
SPINACH AND GOAT CHEESE
BUCKWHEAT CRÊPES:
¾ CUPS BUCKWHEAT FLOUR
¼ CUP UNBLEACHED,
ALL-PURPOSE FLOUR
½ TEASPOON KOSHER SALT
3 LARGE EGGS
1¼ CUPS WHOLE MILK
3 TABLESPOONS UNSALTED
BUTTER, MELTED
FILLING:
½ RED ONION, CUT INTO
½-INCH PIECES
2 TABLESPOONS OLIVE OIL
20 OUNCES BABY SPINACH
1 TEASPOON KOSHER SALT
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
1 TEASPOON UNSALTED BUTTER
6 LARGE EGGS
4 OUNCES SOFT GOAT CHEESE
1 RECIPE FOR HOLLANDAISE
SAUCE (PAGE 12)