16 Jan

During the week I am not a fan of breakfast. It usually consists of coffee, a bagel and then some more coffee. I am just not a morning person. However on the weekends I love breakfast! Most weekends breakfast is my chance to season my cast-iron pan a little more. Breakfast usually consists of eggs, bacon (from Saslove’s) and home fires. This weekend breakfast was a little different! Saturday my girlfriend and I went Fraser Cafe for breakfast. While we have been to Fraser Cafe before, it was the first time we ever got to sit at the bar. Not only do you get a great view into the kitchen, you get the chance to talk to the great staff! If you’re a Fraser fan you have to sit at the bar at least once. One warning, brunch is now crazy popular, so make sure to make a reservation.

                  (Fruit Smoothie)                                    (Huevos Rancheros)

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(Eggs sunnyside up, sausage and home fries with cheese curds)

Saturday we went to my parent’s place to do some laundry. My parents just bought a brand new stove (very jealous!), because of the new stove they bought a bunch of new pots and pans. They gave us their old crepe pan. So this morning I made some crepes! I love crepes! One of the best ones I have ever had was while I was in Paris. Right across from the Eiffel Tower, there is a place that serves chocolate banana crepes and they are amazing! Seeing as how my favourite crepes were in France, it is appropriate that the recipe I used was from Jacques Pepin.

Jacques Pepin’s Complete Technique is a great cookbook for French techniques. Not only does it contain hundreds of classic French recipes but it has step by step photos for each one! Here is the crepe recipe, it can be found on page 657.


  • 1 1/2 cups all-purpose flour
  • 3 large eggs
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 2/3 stick sweet butter, melted
  • 1/2 cup cold water


  1. To make the batter, place the flour, eggs, sugar, salt and half of the milk in a bowl. Wisk until the mixture is smooth. By adding just enough liquid to work the dough into a thick batter, you eliminate the possibility of lumps. Add the remaining ingredients and stir well. The consistency should be that of a light syrup.
  2. use a small cast-iron crepe pan, or a non-stick pan, 5 to 6 inches in diameter. Heat your skillet on a medium to high flame. Do not grease the skillet. The melted butter in the batter will suffice to prevent the crepes from sticking. (The first few may stick until the pan “gets into the mood.”) Hold the pan slightly tilted and pour about 3 tablespoons of batter on the high side.
  3. Quickly tilt the pan so that the batter has a chance to coat the whole bottom before hardening. Shake the pan to force the batter all over. The thinner the coating, the better the crepes.
  4. Cook the crepes on medium heat for approximately 50 seconds. Then bang the skillet a few times on a potholder or a folded towel to release the crepe.
  5. Flip the crepe over or turn it with a spatula and cook approximately 30 seconds on the other side.

Once the crepe is done you can fill it with whatever you want. This morning I filled it with strawberries. Feel free to experiment, I just saw a recipe with poached eggs and hollandaise sauce filled crepes!

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Strawberry crepes! (We were missing whipping cream!) Also had coffee this morning! It was a great Haitian coffee, it was a medium-dark roast and has a slightly nutty flavour. It was great! If you’re looking for some great fair trade coffees, check out coffeemark.ca.

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