Brunch Lasagna
Brunch Lasagna
Ingredients
- 3 eggs
- 3 tbsp unbleached all-purpose flour
- 1 pinch salt
- ¾ cup (180 ml) water
- Softened butter, for cooking
- 8 breakfast sausages, casings removed
- 1 red bell pepper, seeded and diced
- 8 eggs
- 1 tbsp butter
- 1 broccoli, cut into small florets, blanched and cooled
- 5 slices cooked bacon, diced
- 3 cups (300 g) cheddar cheese, grated
- Chives, finely chopped, to taste
- 3 tbsp (45 ml) water
- 1 tbsp (15 ml) white wine vinegar
- 3 egg yolks
- ¾ cup (170 g) unsalted butter, melted
Instructions
- In a bowl, whisk together the eggs, flour and salt. Add the water and whisk until smooth. If the mixture is too liquid, add a small amount of flour.
- Heat an 8-inch (20 cm) non-stick skillet over medium-high heat. Once the skillet is hot, brush with butter.
- For each crepe, pour about ¼ cup (60 ml) of the batter in the centre of the skillet. Tilt the skillet from side to side to spread the batter evenly to cover the bottom of the skillet. Once bubbles start to form on the surface and the edge of the crepe easily comes away from the skillet, after about 1 minute, flip the crepe over using a spatula. Cook for another 30 seconds and remove from the skillet. Set aside on a plate.
Brunch Lasagna