2022 Vuelta - Stage 2: ‘s-Hertogenbosch to Utrecht
A second day in Holland and another day I missed the coverage. Yesterday, I was traveling back from Florida. Today, I was having issues with Peacock on my tv. I will miss coverage again tomorrow as I will be traveling up to Cape Cod! I guess I’ll just have to wait until Tuesday to catch coverage once it resumes after a rest day.
Speaking of rest, I need one! It was a pretty jam-packed first week of vacation as we traveled to and from Florida and then spent 4 days out in the heat and humidity trekking around Disney World. I’m also jamming in some cooking today before we leave for the beach in about 12 hours. Sometimes you just need to take a break and make something easy for dinner as well. This is one of those recipes. Basically a hybrid crepe and frittata. Would I make it again? Probably not. It tastes fine, it’s just awkward to me and, frankly, looks horrible. I’d rather have a beautiful omelette or frittata.
Pannenkoeken
4 slices thick-cut bacon
Shallot, peeled and thinly sliced
Oil
1 egg
1 cup whole milk
1 cup AP flour
Tomato, thinly sliced
Butter
Shredded cheese
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the bacon on the prepared sheet and back for about 20 minutes, then slice into large chunks.
Meanwhile, heat 2 inches of oil in a small pot and fry off the shallot until just browned. Drain and reserve.
In a bowl, mix together the egg & milk and stir in the flour until smooth.
Melt some butter in a non-stick skillet over medium heat. Pour in about a ½ cup of the batter, swirling the pan to coat the entire bottom. Immediately add the tomato, bacon and shallot to the top of the crepe, sprinkling on some cheese. Cook for about 3 minutes, then flip and cook for about 1 minute.
Flip once more onto a plate and serve, repeating the cooking process until all of the batter is used up. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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