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Crepes with Caramelized Apples, Nutella, Granola, and Vanilla Yogurt [Gluten Free]

Any regular reader of this blog will know that brunch is my favourite meal of the week. I like to drink too much coffee (it’s the weekend!) and either go out, or whip up something that I wouldn’t have time to eat or make during the week.

You see, on the weekend, you have the luxury of time. There are no deadlines to get lunches packed and out the door. During the week, our standard breakfast, like many of you, I’m sure, is cereal, yogurt, fruit, a smoothie, bagels or homemade toaster waffles. But on the weekend, we have time to drink some coffee, chill out, and make something that demands more time and attention, and is correspondingly delicious.

Campagnolo Upstairs--Crepes

Campagnolo Upstairs–Crepes

The sprout and I recently got to check out a new brunch location in the city. Campagnolo is known for a couple of things: a fascination with everything pork, and really outstanding pizza. Among the best in the city, in fact. They opened up Campignolo Upstairs as a cocktail bar a few months back, but this past weekend, they unveiled their new brunch.

One of the things we tried inspired this dish. It was a hazelnut crepe, filled with pink lady apples, hazelnuts, and a honey chantilly. Nutella is a staple in our house, and Michael will eat it for breakfast, lunch and dinner if possible. I also wanted to incorporate some beautiful granola that I’d gotten from Terra Breads. They have just launched a new flavour, with includes dried apricots and pistachios. Mmm… The granola adds a lovely textural element, and a nice crunch to the plate.

This was one of those situations where literally every component that went into the dish was homemade. You don’t have to do that… I don’t always, it just worked out that way this time around.

Gluten Free Crepes with Caramelized Apples, Nutella, Granola, and Vanilla Yogurt

… and my version.

Gluten Free Crepes with Caramelized Apples, Nutella, Granola, and Vanilla Yogurt

Ingredients:

Method: 

  1. Prepare the crepe batter, and set it aside. Crepe batter works better when it’s sat for a while.
  2. Peel and core the apples, and slice them thinly. Over medium-low heat, melt the butter in a small frying pan, and add the apples. Season with a pinch of salt. Allow the apples to saute for 3-5 minutes. They will start to get juicy and little caramelized. You don’t want to cook them down to mush, but you want them to be softened. Add the brown sugar, and stir well. The brown sugar, butter and apple juices will make a beautiful caramel-like sauce. Once the sauce has thickened, and coats the apples nicely, remove from the heat.
  3. Prepare the crepes.
  4. To assemble: place a crepe on a flat surface or a plate. Spread thinly with a schmear of Nutella, and then spoon some apples on top. Roll up the crepe like a cigar. Place on a plate, and garnish with a dollop of the vanilla greek yogurt, sprinkle around some granola, and drizzle with a little maple syrup. Dust with powdered sugar and serve.

 

Panettone Bread Pudding with Vanilla Bean Creme Anglais

Christmas is less than a week away, and I’m guessing some of you are going to be spending quite a bit of time in the kitchen over the next few days. It’s likely your menu is set–for many of you, a turkey or a ham, maybe a roast beast, plus all the trimmings: stuffing and gravy and potatoes or sweet potatoes, brussels sprouts, cranberry.

But when it comes to dessert,  you may have some more leeway to get really creative. I’m sure many of you will enjoy pies or a trifle, or perhaps a yule log. This, though–this could become your new favourite.

panettone bread pudding

Bread pudding is an English dessert–one that’s very simple and comforting. It basically consists of taking stale, dried out bread, and bathing it in a sweet custard, then baking it in the oven. The final product is a little like a sweet, baked french toast, warm and comforting. You can elevate the humble bread pudding by using different types of bread or pastry. You can make it with croissants, for example, or, as I have in the past, a lovely baguette.

This is made with Panettone, which is the Italian version of a Christmas cake. It’s leavened, so it has a more bread-like consistency, it’s sweeter than regular bread, it’s round, and is studded with fruit. I got a beautiful Chocolate-Cherry one from Terra Breads, and decided to turn it into this.

panettone

To further kick it up a notch, I made a simple crème anglais, which is just a simple custard, and served the bread pudding swimming in a lake of the sweet sauce. You could also top it with some caramel–I had some left over in the fridge–or any sweet sauce with booze in it would also do nicely.

The best part? You could easily make it the day before, so it makes it a very low-stress dessert.

IMG_2721

Panettone Bread Pudding with Creme Anglais

For the bread pudding:

  • One medium-sized panettone
  • 3 eggs
  • 1/2 c whipping cream
  • 1 c milk
  • 1/4 c sugar (optional–depends on how sweet your panettone is)

Method:

  • Using a serrated knife, cube up the panettone into 1″ squares. Set aside for an hour or so to dry. Place in a large mixing bowl.
  • In a separate bowl, mix up the eggs, milk and cream, then pour the mixture over the panettone. Mix well.
  • Spoon the mixture into individual ramekins, or a large casserole. Press down well, so as to get the bread soaking up the milk mixture. Cover, and place in the fridge for at least 30 minutes.
  • Heat oven to 350 degrees. Bake the bread pudding for 30-40 minutes, until the top is golden.

For the Creme Anglais:

  • 1/2 c whipping cream
  • 1 egg yolk
  • 1/2 tsp vanilla bean or pure vanilla
  • 2 tbsps sugar

Method:

  • In a small saucepan, gently heat the whipping cream, just until it is steaming. Do not boil!
  • In a small bowl, beat together the egg yolk and the sugar until they are pale.
  • Remove the whipping cream from the heat, and add the vanilla. Then, add a couple tablespoons of the hot milk to the egg/sugar mixture, and beat well. Then, still off the heat, slowly add the egg mixture into the hot milk, stirring constantly.
  • Place the saucepan back on the stove over low heat, and allow to heat and thicken. The final mixture should coat the back of a spoon. Do not allow to boil!

 

 

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