Crepes or “blinchiki”are very popular in Russian/Ukrainian cuisines.They are very versatile with variety of fillings and are perfect for breakfast,brunch or served as a dessert at parties or any type of gatherings.
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When you have some bananas that are getting a little bit too ripe,it’s just perfect to bake a batch of fresh healthy muffins.They are wholesome with whole wheat flour,chopped walnuts,mashed bananas and chia seeds.They are perfect for breakfast with little bit of softened butter and a cup of coffee of course .They store well for couple of days when wrapped in plastic wrap and also freezer friendly.
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Want try something different then regular pancakes? These pancakes are fluffy,wholesome,and delicious.Adding cottage cheese just makes them delicate and somewhat hearty.You can top it off with any type of fruit you like; berries,bananas,kiwi,peaches or anything you like.You can choose from 2 homemade syrups or just use real maple syrup.
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This apple tvorog crumb cake will melt in your mouth.Combination of apples and tvorog is amazingly delightful.Its fairly easy to make and perfect with your favorite cup of tea or coffee.
Adapted from edimdoma.ru
Ingredients for crumb crust:
4 cups flour
1 teaspoon baking soda
1/2 cup sugar
2 1/2 sticks cold butter shredded
Filling:
2 1/4 cup Tvorog(farmers cheese)*
4 eggs
1 cup sugar
1 cup sour cream
2 tablespoons cream of wheat(manka)
1 teaspoon vanilla sugar or vanilla extract
4-5 apples peeled and shredded
*You can use ricotta cheese if you have trouble finding tvorog.
Heat oven to 375 degrees
Directions:
For the filling: Combine all the ingredients except apples and mix until well combined.Add apples and mix again.
Crust:combine all the ingredients and rub using hands to make crumbs,that butter is well incorporated with all the ingredients.
Grease 11×15 glass baking pan.Transfer half of the crust/crumb mix to the baking dish. press and spread out making a smooth layer.Add the filling and spread it out.Add the rest of the crust mix to the top layer and spread it gently. bake for about 45 min-1hour.
These are my favorite type of crepes from childhood.They are so delicious and addicting. Crepes with meat filling are perfect for breakfast and make ahead meals.I like to make them with cooked beef,but you can use chicken,turkey or pork. Meat is cooked and grinded,then sautéed until slightly browned with lots of onions.Then the crepes are gently fried in little butter on both sides to make it crunchy.
Ingredients for crepes:
2 cups flour
3 eggs
1 teaspoon sugar
2 pinches of salt
2 tablespoons oil
2 2/3 cup milk
Filling:
1 lb of beef ( I used tri-tip)
1 big onion plus one small for the stock
5 tablespoons butter
salt and pepper
beef stock (from the cooked meat)
2-3 bay leaves
about 8 cups water
2 hard boiled eggs diced (optional)
Directions:
Stock:
In a pot bring water to boil. Add meat, bay leaves, onion,salt and pepper. Cook with closed lid on low heat until meat is soft and tender.
Crepes:
In a bowl whisk together eggs,milk,salt,sugar,and oil. Gently add sifted flour .Whisk until no lumps are visible.
On medium heat, heat a nonstick skillet and brush little bit of butter or oil.Pour some batter in the skillet and swirl the pan around with your hands.Flip the crepes using a spatula and let the other side get golden a little.Same method as for pancakes just the batter is thinner and spreads all over the frying pan.
Filling directions:
Grind the meat from the stock using meat grinder.
Add butter and onions to a saute pan. Cook the onions on med-high until soft. Add the meat,salt and lots of fresh ground pepper. Add 1 cup of beef stock.Cook until meat is slightly browned stiring occasionally.Add eggs if desired.
Place about 1-2 tablespoons of the filling on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.
Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color.
Serve with plain sour cream or sour cream dressing ( recipe below)
Mix together 3 tablespoons sour cream,1-2 garlic crushed,2 tablespoons finely chopped baby dill, pinch of salt and pepper.
Eggs Benedict is a fancy American breakfast dish that will make your breakfast elegant.This dish is very impressive and delicious;mainly consisting of toasted egg muffins,canadian bacon,poached egg and topped with creamy hollandaise sauce.I gave a little twist by using sautéed fingerling potatoes and smoked salmon.Results are amazing! The sauce is very easy to make and comes out perfect every time.
Makes 4 Egg Benedict
Ingredients:
2 cups sliced fingerling potatoes or
2 English muffins sliced in half and toasted
4 eggs
1/4 red onion or green onion thinly diced
Thin slices of smoked salmon,canadian bacon or ham
1 tablespoon white vinegar
oil for sautéing potatoes
Hollandaise sauce(adapted from Simply Recipes):
Directions:
In a small saucepan melt the butter on low heat.(don’t let it boil)
Using a blender mix egg yolks,lemon juice,salt and cayenne.
Blend for about 20-30 seconds.
With blender still working, gradually and slowly add butter.
Blend until all butter is well combined.
The sauce supposed to be lemony, buttery and lightly salted. I added about 1/4 cup of hot water to make it a little thinner.
Bring a water to a boil in a medium saucepan or pot.Add vinegar. Turn the heat down to low and add the eggs one at a time.Cook for about 3-4 minutes.
Heat oil in a skillet on med-high heat.Season potatoes with salt and add potatoes to the skillet.Sauté until nicely browned.
Arrange sliced smoked salmon,canadian bacon or ham and sautéed potatoes on a serving plate.Sprinkle green onions,place egg on top and pour hollandaise sauce over the egg.Sprinkle with cayenne pepper or paprika.
OR
Place toasted English muffin on a plate. Sprinkle with onions, and add a slice of smoked salmon. Top it with egg and pour hollandaise sauce over the egg. Sprinkle with cayenne pepper or paprika.
Syrup:
3/4 cup water
1 cup dark brown sugar
2 tablsp. heavy whipping cream
½ teasp. ground cinnamon
French Toast:
8 slices of apple cinnamon bread cut into ¾ inch thick ( you can use any other bread, other one I like is raisin bread from panera bread)
4 eggs
¾ cup whipping cream
1/2 cup whole milk
2 tablespoons powdered sugar
2 tablespoons butter
pinch of salt
1 tablespoon vanilla, rum or brandy (optional)
mascarpone
powdered sugar, for dusting (optional)
For the syrup: pour in the water and brown sugar in to medium saucepan.bring to a boil on a high heat.boil for 8-10 minutes until the syrup reduces to approximately 1 cup.remove from heat and whisk in the cream and cinnamon if you like.
French toast:In a medium bowl,whisk the eggs. Add the cream,milk,sugar ,salt,and rum,brandy or vanilla and whisk until well combined.
Melt 1 tablespoon butter on a large nonstick griddle or a pan over medium heat. Dip slices of bread in to the mixture, turning allowing both sides to absorb the mixture. Griddle until they are golden brown.
Transfer the French toast to plates.put a dollop of mascarpone on top of each. Dust with powdered sugar if you like, and pour the syrup over and around the French toast.Serve with fresh berries and Enjoy!
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