Category Archives: Breakfast

Coconut French Toast

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My dad has always loved honey buns from Chinatown in Victoria and often, when we came down south we got some. Needless to say, the love for these subtle coconuty buns rubbed off on me. I’ve been thinking a lot about them lately and decided to make my semi-failed (ugly) Easter Bread into a true treat. So Coconut French Toast was born out of sheer hunger and momentary genius. This stuff is tasty, it’s hard to go wrong here.

Coconut French Toast

Ingredients

  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • 2/3 cup sweetened shredded coconut
  • 3 tbsp powdered sugar
  • 4 slices of Easter Bread
  • 3 tbsp butter

Directions

1. Whisk together eggs, vanilla, milk, coconut, and sugar. Pour mixture into a long (if using a long bread…) and shallow dish. Soak slices of Easter Bread in the mixture for 2 minutes a side, until thoroughly spongy. The bread should have a nice coating of coconut (if not, spread some on once you put it in the pan).

2. Brown the butter in a pan and place slices of soaked bread in the midst of the buttery goodness.

3. Cook french toast for 2-4 minutes per side, until browned. Sprinkle with a little extra powdered sugar if needed, and enjoy.

Quote from Genesis, “Whoa this is amazing, it’s too delicious.” From the man who doesn’t love sweets. Success.

French toasted.

Strawberries and Cream Crepes

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This is a super easy recipe with everything you might have on hand. I started making crepes in the first year of my undergrad. I would make the crepes and my friend/roommate Carly would make bacon. We’d sit down with our other roommate and pass the plates of crepes and bacons between us, each taking turns rolling up a crepe and eating it before we passed it on to the next person. Ooooh being 18.

To this day, I am a crepe roller. Anyway, I made up this recipe after trying a quite a few. I figured out the proportions that worked best for texture and flavour. These can also be made savory (Gen is not a sweet fan) but today I needed to use up my extra strawberry puree from my Chocolate-Dipped Fresh Strawberry Cupcakes. So, here we go, simple crepes with a simple sauce!

Delicious crepes to start the day!

Strawberry and Cream Simple Crepes

Ingredients

  • 1 cup flour
  • 1 1/4 cup milk (more if needed)
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1 egg
  • pinch of salt
  • 1 tsp vanilla
  • strawberry puree
  • half-whipped whipping cream
  • powdered sugar

Directions

  1. Whisk together all of the ingredients for the crepes (flour, milk, sugar, baking powder, egg, salt, vanilla). Add more milk if needed, until you’ve reached a thin but still solid consistency… can coat a spoon but not too thick. * this is a trial and error thing.

Ready for the pan

2. Drop a tbsp or so of coconut oil (or any other mild flavour oil) into a large pan and heat to medium-hot. Ladle a scoop of batter into the pan and swirl to fill. The first crepe is an oil-absorber, it soaks up the extra oil and leaves the pan ready for the rest.

Yum.

3. Continue to pour scoops of batter into the pan. Flip when the crepe just stops looking wet. As the pan get’s hotter this happens quick, I recommend turning down your heat a notch or two once things are going. Slide finished crepes onto a plate in a stack.

4. Mix your leftover strawberry puree (or make strawberry puree: strawberries sliced with a sprinkle of sugar, let them sit and juice for an hour, puree with a handblender) with some shaken whipping cream. I literally just took some leftover whipping cream from the fridge and shook it until it thickened slightly. Stir together but not completely, it is nice to have some nice swirls.

5. Smear your crepes with the strawberries and cream sauce, sprinkle with some powdered sugar, rollup, sprinkle again with some powdered sugar.

6. Eat.

Ready for mouth.