It’s the last day of my holidays 😦 so I thought I would make a special breakfast and try out my new camera. I’ve been doing an on line youtube tutorial on how to use this complex gadget, so hopefully there is a difference in my photography. I am still playing with the lighting but you can definitely see that I am able to control the depth of field!
Crêpe (I tend to eyeball this, so the recipe is very loosey goosey) – makes two crepes, give or take!
- 1 egg
- 1/3 cup flour
- soda water (my mom always used soda in crèpes, she said it made them lighter!)
- pinch of salt
- Combine all of the ingredients in a blender and blend, adding soda to make a smooth slightly thick batter (not lumpy and thick like pancake batter).
- Pre heat a cast iron crêpe pan, rub with olive oil.
- Pour 1/2 the batter onto the pan and spread out to form a thin circle. Cook until brownish on one side. Flip for about 1 minute (these crêpes will be cooked again on a panini pan, so you want them quite pliable).
- Repeat with second crèpe.
Dijon Béchamel Sauce
- 1 tbsp butter
- 3-4 tbsp flour
- 1 cup milk
- 2 tbsp Dijon mustard, or more to taste
- pinch of salt
- Melt butter in a sauce pan, add flour and cook through (a minute or so)
- Add milk slowly, whisking to create a smooth sauce. The flour will thicken as it cooks. Add Dijon and salt.
- Cook on medium heat until desired consistency is achieved, adding more milk as required.
- Keep warm.
- 2 slices of ham
- 1/2 cup + of coarsely grated double smoked cheddar cheese
- 1 cup spinach and arugual leaves (washed and dried)
- 6 mini tomatoes, washed and sliced in half
- Preheat your panini pan/maker (we have a cast iron one) and rub down with olive oil.
- Lay each crèpe out flat. Add one slice of ham, about 1/4 cup of cheese, 1/2 cup of the greens and 6 mini tomato halves.
- Fold each crêpe into 1/4 of a circle.
- Place on panini pan and put another clean cast iron pan on top of it. Cook until the crèpe is heated through and cheese is melted (you want grill marks).
- Plate 1 crêpe on each warm plate, drizzle with hot Dijon sauce, and garnish with a little additional cheese.