Baked Egg in a Crepe Basket

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crepe basket and baked egg with herbs

 

Baked Egg in a Crepe Basket

Here’s another idea for Sunday before Valentine’s Day Brunch:

Items that would be helpful:

  1. non stick crepe pan 6″ preferable, you can use a small fry pan well buttered. if your crepe pan is larger (mine is 8 1/2″) use a larger ramekin
  2. 3″ ramekins or a muffin pan
  3. Herbs De Provence ( mixture of thyme, basil,savory,fennel seeds, and lavender flowers).
  4. Dijon Mustard ( Optional)

Baked Egg Crepe Basket Recipe:

 

crepe batter:

  1. 2 eggs
  2. 1 cup milk
  3. 1/3 cup water
  4. 1cup flour
  5. pinch of salt
  6. 2 Tbsp melted butter

Put all crepe batter ingredients in to a blender and run until completely blended ( run for 10 seconds then scrap down sides and bottom to make sure all the flour is combined, then run for another 10 seconds or so.)  Put into a container in the refrigerator for at least 2 hours, it can be left overnight.You can make the crepes in advance just wrap in plastic wrap and put in a air tight storage bag and refrigerate.

Set oven at 350°

  1.  1 egg per crepe
  2. Herbs De Provence
  3. Shredded Cheddar Cheese (you can use any cheese you like).
  4. tsp 1/2 & 1/2
  5. table salt and pepper
  6. Dijon Mustard
  7. 1 crepe

To make the crepes heat the pan over medium high heat once hot take off heat and add batter, twirling pan to coat entire bottom of pan, do not use too much batter, once the pan is coated put back o heat and let cook until underside of crepe bgins to brown.  Using a spatula lift crepe and turn over and cook another 15- 20 seconds.  Remove to a towel and continue with another crepe.  Once crepes are made continue with recipe.

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baked egg crepe asket

Place crepe into ramekin getting bottom as flat as possible and pleat edges around sides.  Place a small amount of cheese in bottom of crepe place egg on top, add about a tsp of 1/2 & 1/2, salt and pepper and a pinch of herbs on top of egg, place another layer of cheese on top of egg and a pinch more herbs on top .  Place ramekin in center of oven and cook 18 to 22 minutes till whites are set and cheese melted, top with a small spoonful of Dijon Mustard.  You could also skip the cheese topping and when it comes out of the oven top it with hollandaise .

copyright © rants raves and recipes 2013

here’s  an item that could make this recipe a little easier
Trudeau X-Large Silicone Muffin Cups, Set of 4
Wilton 13 Inch Angled Spatula With Black Handle
Paderno World Cuisine 7-1/2-Inch Long T Shaped Wooden Crepe Spreader,5- Pack
Norpro 9.5 inch Nonstick Breakfast/Crepe Pan

Coffee Crumb Cake

Coffee Crumb Cake

Why not plan a romantic brunch on Sunday, it may be the day before Valentine’s Day , but you’ll certainly have more time.  This Coffee Crumb Cake can be made the day before.

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coffee crumb cake

 Directions for Coffee Crumb Cake

  You’ll need a square 8″ pan buttered. Also a cinnamon mix which can be saved and used in any number of recipes 2 tsps of cinnamon  to 1/4 cup of sugar.  This is great sprinkled on buttered toast or on top of hot oatmeal. crumble topping:

  1. 1/3 cup sugar
  2. 1/3 cup brown sugar
  3. 1 tbsp cinnamon
  4. pinch of table salt
  5. 8 tbsp of butter = 1 stick = 1/4#, melted
  6. 1 3/4 cups of flour
  7. Powered Sugar for topping

mix all the dry ingredients well add melted  butter and mix until all combined, then set aside. for the cake itself: set oven at 375°

  1. 1 3/4 cups of flour
  2. 1 1/4 cups of sugar
  3. 3 tsp Baking powder
  4. 1/2 stick of butter=4 tbsp
  5. 1 egg
  6. 3/4 cup of milk
  7. 1 tsp vanilla

Cut the butter into small pieces and add to flour and baking powder and using a pastry cutter cut butter into flour until the mixture resembles coarse crumbs.  Stir in the sugar.  Add egg, milk and vanilla to dry ingredients and mix until just combined. Pour 1/2 the batter into pan, and take cinnamon mix and sprinkle lightly over batter, cut cinnamon mix into batter lightly with a knife, then cover with remaining batter, any cinnamon not mixed will come to the top cut that lightly into cake mix.   Take crumble mixture and spread over top of batter breaking it up to large pea size pieces. Place pan into oven and cook appox. 35 minutes until a toothpick comes out clean from center of cake Once done cool completely on rack and once cooled sprinkle very lightly with powdered sugar cover with foil and set aside for tomorrows brunch.  To serve cut into 9 pieces and arrange on serving platter. You can also add nuts ( pecans or walnuts chopped work great)  to the crumble mixture and the cinnamon mixture for a different twist.

 

Here’s something to help out in the kitchen

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set Trudeau Melamine Mixing Bowls, Set of 3  

 

 

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Red Velvet Cherry Cake

015Red velvet cherry cake is a combination of two of my favorites, red velvet cake and black forest cherry cake.  All that red does seem to remind me of Valentine’s Day.  So here goes.

First the cake.  Set oven to 350 degrees

Grease and flour a 8″ square and a 8″ round cake pans.

for the cake you will need

  1. 2 1/4 cups of flour
  2. 2Tbs cocoa powder
  3. 1 tsp baking soda
  4. 1tsp baking powder
  5. 1/2 tsp table salt

put all five ingredients in a sifter and sift set aside.

in a 2 cup measuring cup place

  1. 1 cup buttermilk ( since I don’t use a lot of it I use the powdered version which works just fine).
  2. 2 Tbs red food coloring
  3. 1 Tsp distilled white vinegar
  4. 1 Tbs Real Vanilla Extract

set aside careful not to spill as this could be a real mess to clean up.

  1. 1/2 cup (1 stick) of butter softened
  2. 1 1/2 cups of sugar
  3. 2 large eggs

place butter and sugar into mixer and cream well, then add one egg at a time and thoroughly mix after each addition.

Alternate dry and wet ingredients in to butter mixture in four additions of dry to 3 wet. then mix completely.

divided into equal parts in the two floured pans, don’t worry that it doesn’t look like a lot of batter in each pan the baking soda and powder will make it rise quite nicely.

Place in center of the oven and cook for about 30 minutes until a toothpick comes out clean in the center of each cake.When done place on rack and let cool slightly 5-10 minutes then turn out cakes on to rack and cool completely.

Next the filling.

  1. 2 15 oz. cans tart cherries drained

In a bowl drain the juice from one of the cans of cherries and to this add appox 4 Tbs Kirschwasser (cherry brandy) this step is optional.

Butter Cream Icing

  1. 1 cup (2 Sticks) butter
  2. 3 cups of Confectioners sugar
  3. 1Tbs Vanilla
  4. 2Tbs heavy cream, 1/2 & 1/2 . or milk
  5. pinch of table salt

beat the butter until smooth, then add the sugar and with mixer on very slow at first combine butter and sugar, once combined add vanilla, cream and salt and mix until well blended and stiff.  If too stiff add a little more cream and if too soft add a little more sugar.

Once cakes have cooled cut in half

with pastry brush dab juice and kirschwasser mixture on to insides of split cakes.

then cut round in half

place bottom of square and bottom of both halves of round on serving plate in shape of heart place a layer of icing over all and then arrange drained cherries over icing.

place other halves on top and make another recipe of butter cream and ice the cake and

decorate as you wish enjoy.

Here’s something that can make things easier in the kitchen!

Wilton Excelle Elite 10-Inch Heart Tart/Quiche Pan

Wilton Decorator Preferred 10-Inch Heart Shaped Cake Pan

Wilton 13 Inch Angled Spatula With Black Handle

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

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