Make An Easy, Tasty Weekend Brunch

The weekend's approach sets many minds to thinking about brunch.

And there's no one better than cookbook author and chef Bill Telepan of "Telepan" restaurant in New York to serve up recipes for easy-to-prepare, mouthwatering brunches.

He shared some as The Early Show concluded its weeklong "Culinary Inspirations" series Friday.

Telepan focuses on using the best and freshest offerings from your local market.

FOOD TERMINOLOGY (Source: Wikipedia)

A crêpe (also spelled crepe) (originally from the Latin for "to shrink") is a thin pancake, a meal made of wheat popular throughout Europe and elsewhere. Common ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes are usually of two types: sweet crêpes made with wheat flour, and savoury galettes made with buckwheat flour.

Crêpes originated in Brittany, a region in the west of France, where they are called krampouezh; their consumption is widespread in France now. It is said that crêpes were born in this region because they couldn't grow enough wheat to bake bread due to its poor soil.

Crêpes may be rolled or folded, and filled with different ingredients. Crêpes can be eaten at any meal if they are salted, and filled with cheese, asparagus, ham, eggs, ratatouille, mushrooms or various meat products.

When they are sweet, they can be a dessert. They can be filled with various other sweet items: jam , melted chocolate, dairy, ice cream, nutella, bananas, berries, nuts, poppyseeds, cinnamon, etc.

Popular sweet toppings include sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads and sliced soft fruits.

A typical French and Belgian crêpe is the Crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier), which is subsequently lit.

It is also a fairly common practice to roll or envelope them and then lightly fry, bake or sauté them, not unlike blintzes, whose preparation is otherwise similar.

A blintz, blintze or blin (Russian, Ukrainian) is a thin pancake often served in connection with a religious rite or festival in several cultures.

The word "blin" comes from Old Slavic mlin, which means "to mill." Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times, since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to honor the rebirth of the new sun (Pancake Week, or Maslenitsa). This tradition was adopted by the Orthodox church and is carried on to the present day. Bliny were once also served at wakes to commemorate the recently deceased.

(The term "blintz" is mostly applicable to this version): A filling such as jam, fruit, potato, cottage cheese or other cheese, cooked ground meat, cooked chicken and even chopped mushrooms, bean sprouts, cabbage and onions (for a Chinese eggroll) is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed or baked.

Go to Page 2 for Telepan's recipes.
  • Brian Dakss

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