This is a non-alcoholic take on a classic cocktail. It’s made with strong tea and other interesting flavors. New Old-Fashioned.
Ingredients
- 2 bags english breakfast black tea
- 5 green cardamom pods
- 1 star anise
- 5 allspice berries
- 1 orange
- 4 natural cherries in syrup
- 1 tablespoon brown sugar
- 6 dash aromatic bitters
Directions
Brew the tea in 8 oz hot water along with the cardamom, star anise, allspice and the zest of ¼ orange for 7 minutes. Strain into a container, cover and refrigerate until well chilled.
In a mixing glass, muddle 3 cherries, ¼ orange, sliced, the brown sugar and 2 dashes bitters. Add a handful of ice cubes and the chilled tea. Stir for 15 seconds. Strain into 2 old-fashioned glasses with i ice cube each. Add 2 dashes bitter per cup. Wipe the rim of each glass with an orange peel then place in glass. Serve.
Buckwheat savory crêpes are called galettes in Brittany (Bretagne)! It is one of their specialties! I lived in Rennes for 6 months and I could not get enough of these!
They are especially good stuffed with egg, tomato, emmental cheese, and chives!
Looks delicious!
- Mimi
you want, but these are crepes of the highest order. Perfect alone food, especially with a good stinky cheese oozing from within.
Yep, I eat alone food every now and then and this is pretty much it… glamorized 😉
I must say that I was expecting some kind of toad-in-the-hole with an American-style pancake from the title–so your egg-filled crepe was a delightful surprise! I love the contrast of crispy crepe and runny yolk.
I love eating things like this for pretty much any meal. So easy and satisfying. Looks great!
This is what I ate almost everyday in France. A simple buckwheat crepe with an egg (and lots of cheese). It was nothing short of heavenly to me! Thank you for sharing. I hope this week is full of good things…much laughter…and delicious food!
I call it delectable. Of course, to me adding an egg and/or cheese to almost anything makes it my new favorite thing. You make dang good alone food!
It would have been a shame not to eat it!
Thank you Greg for reminding me about Buckwheat pancakes! I forget…extra-thin made with salted butter & filled with Lingonberry jam — I love your savory take, oh the cheese!
BFD — bkfst for dinner is the best! I love this idea — all my favorites rolled into one — egg in a nest turned crepe turned pancake turned quesadilla — yum.
Hi,
Truth is that when Bart is out of town, I do not eat. Well, except for Wheat Thins and red licorice, but then, I think maybe they are really not food… at least Bart says they are not. I am impressed that you cook for yourself. Maybe that is a guy thing. Bart cooks for himself — PEpper Steak, and my dad used to cook for himself too — Pasta fazool and Aglio e olio, mostly. Man food.
So I am telling you that this sounds magnificent. Frankly, it sounds a bit Abruzzese, so congrats on connecting with your Italian inner self! Switch out the Beaufort (crime though it would be) for a nice Pecorino, and you would be dining Abruzzese. My people have a predilection for crespelle (crepes.)
Complimenti! Savory Crepes up next?