One of the things I love about Australia is the cafe culture. I have grown to love the coffees and good food. It’s a very relaxing to be able to sit in your favourite cafe, looking out to the sunshine, sipping a cup of freshly made cappuccino, reading a magazine or newspaper and digging in to your plate of breakfast or brunch.
Somehow, I consider crepes to be “cafe food”. Crepes Florentine is inspired by Eggs Florentine-a classic breakfast. My vision of it is thin crepes covering eggs florentine. Rather than poached eggs, I was thinking of wet scrambled eggs with lightly beaten eggs (so that the whites is still showing) with bites of crumbed feta cheese through it.
By now you are probably familiar with “Daphne’s moments” in the kitchen. Which really means “mistakes that shouldnt have been made” or a simple “DOH”. Well, this time round, my mistake was to add 2.5 cups of flour into the mixture rather than 1/2 cup of flour. You can imagine how puzzled I was when I had really STICKY dough rather than a smooth crepe batter!!!!
What happened was that I made a batch of cookies just before making crepes florentine and that recipe called for 2.5 cups of flour. I was probably still in “cookie mode” rather than “Crepes florentine” mode resulting in a dough like mixture rather than smooth batter.
The optimistic me went “doh” and chunk out the batter, oping to try again than to add 4 times the amount of milk to make the dough into batter (that means 36 crepes!!!!).
So finally, I had smooth batter..and the cooking process begin.
Or rather..the flipping process.
Doesn’t that bring back memories?
But finally, I did it!! A nice looking crepe!
Cafe food at the comfort of your home. Bliss!
1/2 cup of flour
1 tablespoon of butter melted
1 tablespoon of butter
3 cup of baby spinach leaves
20 grams of crumbed feta
sea salt and cracked peper
(optional-rashers of bacon)
1) Crepe Batter-Whisk milk, egg and butter in a jug. Sift flour in bowl. Make a well in the middle. Add wet ingredients. Use a whisk to stir, gradually drawing flour to make a smooth batter. Cover and set aside or 30 minutes or so.
2) Make crepes- heat crepe pan or non stick frying pan. Add oil or brush the pan with some more butter. Ladle a generous scoop of batter into the pan. Swirl it till it cover the base. Cook for around 2 minutes before turning it over. cook for 30 seconds. Transfer to plate and cover to keep warm. Repeat for 5-6 more crepes.
3) Using a small pan, quickly melt a tablespoon of butter. Saute spinach. Set aside. Lightly beat eggs. Pour into pan and scramble lightly. Add spinach. Crumbed feta over it. Spoon mixture onto each crepe. Serve! (if using bacon, saute bacon with spinach).