crepe-quebecoiseJust came back from my native beautiful land, Canada. Or more precisely Quebec, on the East part of Canada a.k.a. the french part. So coming from the land of maples, which in the fall is simply magical to see with all those bright red leaves, and it’s exceptional elixir called maple syrup I had to share a breakfast recipe we do on occasion, the famous “crêpe à la quebecoise” is a thin crepe with bacon, cheese and a drizzle of delicious maple syrup. A fairly easy to make recipe which is sweet and savoury, the perfect bite to a great day.crepequebecoisepin

The idea is to start with the sweet and savory crepe, then you make a second with fruits and maple syrup. All the ingredients are on the table and people choose what they feel like. Some prefer only bacon and maple syrup others are adding an egg to the mix, it’s all up to you. The essential ingredient though always as a role to play on those breakfast crepes: the maple syrup goes on every single one. My grandma was cooking everything with it, from lard beans to dumplings cooked directly in a massive amount of maple sirup.

A healthier sugar
The evolution of the instrument to collect maple water

This irresistible syrup is not only part of our heritage, thanks to the natives who taught us how to produce such a delight, this maple sirup is the closest to healthy sugar there is on this earth. Don’t get me wrong, it’s still filled with sucrose which isn’t healthy, but the main benefit of maple syrup lay in  a component called quebecol which makes carbohydrate longer to digest and apparently would slow down the growth of cancer cells. Also, it’s filled with health benefits like antioxidants, anti-inflammatory compounds and has a low glycemic index. The darker the syrup the more taste you’ll have and also the more health benefits you’ll get. Although the clearer types are considered more of a delicacy and highly praised by gastronomes and chefs around the world.

So let’s start the day on the right foot!

Crêpe à la québécoise

Crepe bacon, cheese and maple syrupCrepe
  • 250g of flour (all purpose)
  • about 300g of milk
  • 2 tbsp of melted butter
  • 2 eggs
  • 1 tbsp of sugar
  • 1 tsp of salt
The fillings
  • cooked bacon strips (count 3 per crepes)
  • cheddar (not too strong)
  • Maple syrup (as desired)
  1. First mix the flour, salt and sugar together
  2. Then make a well in the center of the flour pot and add the eggs and a touch of milk and start whisking (staying in the well)
  3. Add more milk and whisk the well bigger and bigger while the milk it incorporated
  4. Depending on the flour you use, add more milk, until the consistency is looking like a heavy cream and homogeneous
  5. Add the melted butter, mix a last time and cover with a plastic wrap
  6. Refrigerate for about an hour before use
  7. In a hot non stick pan, or crepe pan, add a touch of grease of your choice, and add the mixture to the center of the pan and turn circularly until the crepe is round
  8. Cook until light brown on each side
  9. Serve right away, warm

Enjoy making those sweet and savory crepes!

Crepe bacon, cheese and maple syrup

Avocado eggs

Avocado eggs with a sparkle of spicy paprika and crumbled feta on a toasted round grain thin bread is a great way to start the day. If you are searching for a fresh, light bite on your next brunch or even for lunch this is an easy, fast and delicious way to go. The lightly spicy paprika bring an extra dimension to the eggs, just like with deviled eggs, it jazz up the dish. Also freshly cracked black pepper is the best friend of any eggs, an egg without pepper it’s like a plant without water, it won’t bloom.eggspin

Avocado eggsSince I’ve been living in Spain, I’ve noticed a big difference in the taste of egg yolks. I’ve researched a bit about it on the web and found a few interesting informations about it. In Europe eggs are not washed when picked up, neither they are refrigerated, contrary in North America, eggs are sanitized and cleaned to prevent salmonella on the shell and then refrigerated right away. Salmonella can be lying whether on the shell of the egg or could be already inside the egg, which make the sanitizing not 100% effective. Also some study showed that the sanitizing of the eggs makes the shell weaker and susceptible to bacterias, for this matter the eggs are right away refrigerated in North America. In the UK, the chickens are vaccinated to prevent the salmonella disease but even with all those precautions from America to Europe, salmonella keep ravaging stomachs around the world. So who knows better? Don’t know… all I know is that the running egg yolks do not taste the same in Europe than in North America, must be because of this process they do to them. If someone out there knows more about the subject, let me know please, even search engines cannot help me with this matter.

Let’s make our tasty breakfast!

Avocado eggs

2 portions

Avocado eggsIngredients
  • 4 eggs
  • 1 avocado cut into slices
  • 4 half thin round grain breads toasted
  • 1 big tomato in thick slices
  • Spicy paprika (it’s still mild)
  • Feta cheese crumbled
  • Salt and pepper
  • 1 tbsp of vinegar (any kind)
  • lime

*the fresher the egg, the better the poché

  1. Bring a pot of water to simmer
  2. Add the vinegar
  3. Crack each egg in a mini bowl then add to the simmering water
  4. Let cook 2 minutes and take out with a spoon with holes, touch to check the coccion
  5. Add to paper towel, salt, pepper and reserve
  6. Repeat the process with all the eggs
  7. Slice the avocado and add a squeeze of lime, salt to it
  8. On the toasted bread, add a tomato slice, the avocado, the egg sprinkled with spicy paprika, feta and salt
  9. Serve with a wedge of lime


Avocado eggs