Cook Canadian! Sunday Brunch from Food Day Canada

Maple Bacon Crêpes

What a tremendous brunch or supper dish! For Crepe Stuffing: 4 eggs (sunny-side up) 1 package local maple smoked bacon, fried or baked 1 package local breakfast maple sausages, pan fried and sliced into rounds 2 large potatoes washed, peeled, cubed small, seasoned and pan fried (hash browns) mayonnaise (to taste) maple syrup (to taste) For Crepe Batter: 4 eggs 1 1/3 cup whole milk 1 cup all purpose flour 2 tbsp butter, melted and cooled 1/4 cup parsley, finely chopped 1/2 tsp salt dash fresh ground pepper Prepare all stuffing ingredients (eggs, bacon, sausage and potatoes/hash browns) to your liking, set aside and keep warm. For the batter: In a large mixing bowl, beat together eggs, milk, butter, parsley, salt and pepper. Mix in flour a small amount at a time until the batter is uniform. Place a 9 inch, or larger, frying pan over medium to high heat, and once it reaches temperature (a drop of water will sizzle and evaporate quickly from the pan) use a 1/2 cup measuring cup to pour the crepe batter into the middle of the pan. Immediately lift off heat and rotate the pan to coat the entire pan to it’s edges and place back on heat, for about 20 seconds, watching closely for it not to burn, and flipping with a large spatula once golden-brown. Repeat until batter is gone. HINT: Any extra crepes can be frozen in a plastic sealable bag with wax paper between each crepe. Keep the crepes warm in the oven, on a plate, at the lowest setting. To assemble, place one crepe on each plate, and place a tablespoon sized dollop of mayonnaise (or for those more into sweetness, substitute for peanut butter or maple syrup) on each, and spread around the middle. Place the egg, a few strips of bacon, and 1/4 of the sausage slices and hash browns into the middle area of each crepe, season with salt, then fold the edges towards the middle, to make 4 folds. Serve with maple syrup, salt and pepper. Recipe provided by Taste of Nova Scotia and if you’re in the area here are some of their recommended suppliers. Bacon and sausage: Meadowbrook Meat Market, The Pork Shop Maple Syrup: Acadian Maple Products, Sugar Moon Farm Milk: Fox Hill Cheese House Produce: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia....

Zucchini-Corn Pancakes with Herbed Yogurt Sauce

This is fabulous skillet late summer brunch, lunch or dinner! Cara provides this tip. “To make your own oat flour, clean out your coffee grinder and grind what you need. Alternatively, you could grind a larger batch in a food processor.” 2 medium zucchini/summer squash, grated and squeezed dry ½ cup corn kernels 2 scallions, thinly slices ¼ cups basil, chopped 1 large egg, beaten ½ cup oat flour or all-purpose flour 2 tsp baking powder ¼ tsp red pepper flakes or a squirt of hot sauce (optional) Salt and freshly ground pepper 3 tbsp canola or other neutral oil In a medium bowl, combine squash, scallions, basil, egg, flour and baking powder, season with salt and pepper. Mix gently to combine. In a large skillet, heat 2 tbsp oil over medium heat. Spoon 3-4 heaping ¼-cup mounds of batter into skillet, press lightly to flatten. Cook until golden, about 3 minutes per side. Repeat with remaining batter. Serve with yogurt sauce. Yogurt Sauce 1 cup full fat yogurt 1 clove garlic, minced ¼ cup chopped parsley ¼ cup chopped cilantro In a small bowl combine all ingredients, season with salt and pepper. Total Time: 25 mins Makes 6-8 Recipe created and photographed by Cara Tegler, Recipe Developer, Culinary Educator and Food Blogger. ...

Clean Out the Fridge Crustless Quiche

When I first wrote this recipe for crustless quiche, my sons were teenagers and I was attempting to inspire them. Seemed to work as three have their chef’s papers. There is never, ever a reason to buy a quiche. Period. The bit of flour that’s added helps it puff up and give the eggs some texture. And the bonus? It’s Canadian dairy and eggs at their very finest! You can add a myriad of...

Buttermilk Corn Bread

This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal. For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a healthy dose of ground flax. • 2 cups (500 mL) cornmeal • 1 ½ cups (375 mL) all purpose flour • 1...

Easter Cheese & Food Traditions

Spring is springing…thank goodness. Snow’s beginning to retreat and the rivers are opening. Although Easter is early on the calendar this year, it’s never too early for Easter cheese. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and ready to serve with a good drenching of first run maple syrup. The Mennonite community has a very strong presence in central Canada. Many still plough their fields with horses and...

Nana’s (Utterly Fabulous) Multi-Grain Rolls

When Joan Heath of Radisson, Saskatchewan, shared this great recipe, she explained its title. “My mom (a.k.a. Nana to our children, Audra and Aidan) bakes the best rolls and bread that I have ever had. So light and fluffy. She didn’t start until she was in her 40’s. I had no interest in cooking or baking as a teenager and in fact, left home having never cooked a meal. But I did spend hours...

Home » Sunday Brunch

Maple Bacon Crêpes

Zucchini-Corn Pancakes with Herbed Yogurt Sauce

Clean Out the Fridge Crustless Quiche

Buttermilk Corn Bread

Easter Cheese & Food Traditions

Nana’s (Utterly Fabulous) Multi-Grain Rolls

Black Currant Preserve

Because black currants have their own pectin, this recipe is about as easy as any can get. It will never be thick and jammy but it will be perfect on toast or as a black currant drink when boiling water is added. This recipe is easily multiplied. 2 cups (500 mL) sugar 1 cup (250 mL) water 1 cup...

Cheddar, Chive and Mustard Spelt Biscuits

These light and cheesy savoury biscuits, with pops of bright mustard flavour, are wonderful when spread with lashings of butter. Serve alongside bowls of soup or stew for a comforting meal. If so inclined, do make a double batch as they freeze remarkably well. Vary the cheeses using shredded Swiss...

Multigrain Carrot, Date and Mustard-spiked Muffins

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Cumin-scented Chickpea-Buckwheat Dosas

Chickpea flour is called Besan in South Asian cooking. Grown and milled in the Prairies, it’s renowned globally for its quality. Buckwheat flour adds real nuttiness to these delicious dosas which are, in effect, a flat bread similar to crepes into which you can stuff almost any mixture...