"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-08-2011, 08:39 PM   #11
Assistant Cook
 
Join Date: May 2011
Posts: 16
Ok - I am assuming that I beat the eggs first, like I would scramble them, but, pour a bit on the grill..keeping the grill at very low temperature, and trying to make it a bit wide...and then it would slowly cook. Am I right?

Would I need to flip it? How could I get it to stay a certain shape?
__________________

__________________
kf4qhk is offline   Reply With Quote
Old 05-08-2011, 08:40 PM   #12
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
french toast stuffed w/ cream cheese & fruit. peach, strawberry, or banana, they're great. frozen fruit is cheaper sometimes although if your're hurried, canned (if you chose peaches) is easier & they are good. w/ a bread lke schwebel's, creamcheese & fruit purchased on sale, w/ a sprinkling of sugar, a couple types of syrup, that would be inexpensive enough.

maybe waffles & a compote- compotes, they're very easy. fruit/sweetener/h2o/a cornstarch slurry poured into the fruit after cooking that through, cook for a minute or so thereafter/maybe a dash of cinnamon.. may i recommend blueberry & strawberry?

heuvos rancheros.

stuffed homefries, w/ peppers, onions, & that type of stuff. cheese, maybe cheddar or a blend.

baked (shirred) eggs

fritatta

a yogurt bar, w/ various types from lite to greek, granola, fruits

BLT's- yes, bacon ain't too cheap. a BLT uses, though, often, 3-4 half-pieces.

if i think of other items, i'll post~

i thought of another- a simple egg sammich! they're so good, they're easy, they don''t cost too much, & there's plenty of versatility there.
__________________

__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 05-08-2011, 08:43 PM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Quote:
Originally Posted by kf4qhk View Post
Ok - I am assuming that I beat the eggs first, like I would scramble them, but, pour a bit on the grill..keeping the grill at very low temperature, and trying to make it a bit wide...and then it would slowly cook. Am I right?

Would I need to flip it? How could I get it to stay a certain shape?
There are other ingredients for crepes, you need flour for sure. But yes, it would all be beaten together and then usually a 1/4 cup or less of batter for each crepe. Now is when you need to look at a recipe.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-08-2011, 08:45 PM   #14
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Here are some great instructions from Alton Brown. http://www.foodnetwork.com/recipes/a...ipe/index.html

.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 05-08-2011, 09:18 PM   #15
Assistant Cook
 
Join Date: May 2011
Posts: 16
Been looking at a video or two on Youtube and reading some recipes. This is going to be FUN!

I am going to try to make 60 crepes, and the rest of the eggs, I will scramble in case people want regular eggs.

If I make the crepes a day in advance, and store them in the fridge, can I just put them in the warmer a few hours before breakfast, and they'll warm up?

Also - what are good fillings for crepes? I was thinking about ham/cheese, but, some may like fruit..how hard is it for me to make a crepe on a serving line, with either topping? Can they be made pretty easily and quickly?

Jeremy
__________________
kf4qhk is offline   Reply With Quote
Old 05-08-2011, 09:29 PM   #16
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Practice at home before you add to the menu. It's not hard but there is a knack to it. You could pre-fill it for the guest. If there are multiple fillings, present a plate as a suggestion and have a someone standing by to assist. In some regions folks might not have ever seen a crepe.

.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 05-08-2011, 09:36 PM   #17
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by kf4qhk View Post
How hard are they to make in a regular non stick skillet or on a flat grill? Can they be put in a warmer for a while and then "folded up" with the toppings in later?
I wouldn't do it on a non-stick skillet. A chef friend of mine spent a couple of weeks trying it on non-stick before he got the knack.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-08-2011, 09:42 PM   #18
Chef Extraordinaire
 
Join Date: Feb 2011
Posts: 10,524
Baked French Toast: Spray a full sized steamtable pan 2" deep. Generally serves 30 people. Fill sprayed pan with cut up sweetbreads(day old rolls or croissants.) Take 3-4 cups frozen blueberries & 1 pound cream cheese cut up into small pieces. Distribute berries & cheese evenly into cut up bread. In a seperate bowl mix together 18-20 large eggs, 2.5-3 quarts milk, a splash of vanilla, cinnamon & nutmeg. Pour egg mixture over bread/berry/cheese mix. Bake 50+ minutes or until firm in the middle. May need to cover as it can get to brown. Serve with butter & syrup on the side. Hold warm in a chafing dish.
Breakfast Burritoes: Scramble eggs with a small amount of lemon juice(this will prevent the eggs from turning green). Set aside. Using a flat top grill: spray 10-12" flour tortilla's with cooking spray sprinkle with you favorite seasoning(I like chili powder or cumin& garlic) Place tortilla's on grill, seasoned side down. Top tortilla with shredded cheese, diced ham & bacon & cooked scrambled eggs. Once they start to get a little crispy fold in each side, then roll up, wrap them tight. Depending how big you make the they can be cut into 2-3 pieces. Serve with salsa, sour cream & jalepeno's on the side.
A couple of idea's for you to try out. Hope it works out for you.
__________________
simonbaker is offline   Reply With Quote
Old 05-08-2011, 09:54 PM   #19
Assistant Cook
 
Join Date: May 2011
Posts: 16
Quote:
Originally Posted by simonbaker View Post
Baked French Toast: Spray a full sized steamtable pan 2" deep. Generally serves 30 people. Fill sprayed pan with cut up sweetbreads(day old rolls or croissants.) Take 3-4 cups frozen blueberries & 1 pound cream cheese cut up into small pieces. Distribute berries & cheese evenly into cut up bread. In a seperate bowl mix together 18-20 large eggs, 2.5-3 quarts milk, a splash of vanilla, cinnamon & nutmeg. Pour egg mixture over bread/berry/cheese mix. Bake 50+ minutes or until firm in the middle. May need to cover as it can get to brown. Serve with butter & syrup on the side. Hold warm in a chafing dish.
Breakfast Burritoes: Scramble eggs with a small amount of lemon juice(this will prevent the eggs from turning green). Set aside. Using a flat top grill: spray 10-12" flour tortilla's with cooking spray sprinkle with you favorite seasoning(I like chili powder or cumin& garlic) Place tortilla's on grill, seasoned side down. Top tortilla with shredded cheese, diced ham & bacon & cooked scrambled eggs. Once they start to get a little crispy fold in each side, then roll up, wrap them tight. Depending how big you make the they can be cut into 2-3 pieces. Serve with salsa, sour cream & jalepeno's on the side.
A couple of idea's for you to try out. Hope it works out for you.
Thanks!
__________________
kf4qhk is offline   Reply With Quote
Old 05-08-2011, 10:19 PM   #20
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
If you want crepes, they should sell them precooked and packaged, usually in the produce section of the supermarket where they keep the prepackaged salads etc. Then all you have to do is fill, roll, and brown. I like mine stuffed with a strawberry/cream cheese mixture, then topped with strawberry compote. You can also use cottage cheese or ricotta cheese instead of cream cheese.

I was thinking something most of your patrons haven't had before: Huevos Rancheros is very popular in the southwest. A flour or corn tortilla, topped with some ranch style beans, covered with a fried egg or two depending on your budget, sprinkled with shredded cheddar, dressed with a medium hot salsa, and garnished with sour cream and/or guacamole. Add Mexican (not Spanish) rice and a side of fresh tropical fruit such as mango, papaya, pineapple, and/or passion fruit; or green salad with Southwest Caesar dressing.

Also, one of my favorite brunch items is a Monte Cristo sandwich. It's a sandwich made with Texas Toast bread, ham, turkey, and Swiss cheese, cut diagonally, toothpicked for stability, battered and deep fried, then plated, dusted with powdered sugar, and served with a huge dollop of strawberry preserves and some fresh fruit or a small green salad with a sweet dressing.

If you need recipes for any of that just let me know.
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Tags
breakfast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.