I believe Sunday mornings are the best time to indulge in food. You are not restrained with what you can eat as you are with lunch or dinner, you can have sweet or savoury. And you are basically expected to spend a third of the day pottering around the house. It should be a law that you must consume a big breakfast on Sundays! (Unless you are one of those crazy reproducing people in which case stop reading and go wash that banana out of your bangs!)

This Sunday was no exception for us! I was craving pancakes with lemon and sugar but I was fresh out of lemons and nothing was getting me out of my trackies to battle the fruit barn on a Sunday morning so I whipped up these little babies and could not have been happier. These are rich. By the end of eating two crepes Kris curled up in a ball and exclaimed “So much butter! I didn’t know that was possible!” I say “poo-ie” to Kris, these boys are juuuuust right!

 

 

 

 

 

 

 

 

 

 

 

 

For this you will need:
2 no-eggs
1 & 1/2 cups soy milk
1 tablespoon melted butter, 3 tablespoons butter ( I use Nuttelex)
1 cup plain flour
pinch of salt
6 button mushrooms, finely sliced
black truffle, approx. 6 fine slices
5 oregano leaves
lemon thyme (or plain thyme with a dash of lemon juice)
rocket leaves

 

 

 

 

 

 

 

 

In a bowl combine the no-egg, milk,

 

 

 

 

 

 

 

one tablespoon of melted butter,

 

 

 

 

 

 

 

 

flour and salt.

 

 

 

 

 

 

 

 

Whisk until all of the lumps dissolve and the batter is smooth.

In a crepe pan heat a small amount of butter or oil and cook the crepes until they start to brown on each side. Remember that you are cooking crepes not pancakes so the batter should be very thin in the pan. If you have the skill it should be nearly translucent. I don’t have skill.

 

 

 

 

 

 

 

 

Meanwhile, in a fry pan melt the remaining butter over a high heat.

 

 

 

 

 

 

 

 

When the butter starts to bubble reduce the heat to medium-low and simmer until the butter starts to darken.

 

 

 

 

 

 

 

 

When the butter starts to change colour add in the mushroom and fry on both sides until they are brown.

 

 

 

 

 

 

 

 

Consider dipping bread straight into that bubbly, buttery goodness.

 

 

 

 

 

 

 

 

Once the mushrooms have browned add in the truffle slices. If you don’t have access to truffles you can substitute it with a dash of truffle oil.

Along with the herbs.

Remove the mushroom/butter mixture from the heat.

 

 

 

 

 

 

 

 

Assemble the crepes with the rocket, mushroom and truffles and drizzle with the burnt butter sauce.

 

 

 

 

 

 

 

 

 

 

Drizzle a little more sauce over the top. It’s Sunday, you’ve earned it!

 

 

 

 

 

 

 

 

 

 

 

 

Bon Appétit!