Perfect Entertaining




Home
Features
Articles
Recipes
Menus
Search
Recipe Contest
Links
Newsletter
Feedback
Awards
<+script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
Some of My Favorite Things











Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Bacon, Cheddar, and Chive Breakfast Roulade

Roulades are basically flat soufflés. I think they are easier to make (although the mixing is the same basic procedure) and there are no worries about appearance or falling. In addition, I think they store better than soufflés and make better leftovers. This mixture of eggs, cheddar, bacon, and chives is a wonderful change from typical breakfast recipes and is perfect for breakfast, brunch, or even a main meal with a salad and French bread.

1 cup chicken or vegetable stock
2/3 cup soy flour or regular flour
4 egg yolks
Salt
Freshly ground black pepper
2 cups grated Cheddar cheese, divided
6 egg whites (at room temperature)
12 slices bacon, cooked and crumbled
1/3 cup chopped fresh chives
Sour cream (optional)

Preheat the oven to 325 degrees and lightly grease a 15 X 10 inch jelly roll pan. Place a layer of parchment paper over the pan, leaving a few inches on one end hanging over. Grease the parchment paper liberally. Beat the stock and flour together in a medium heavy saucepan over medium heat until thickened. Remove from the heat and let cool to room temperature. Mix in the egg yolks (make sure the stock mixture is cool enough so that the egg yolks do not "cook") until smooth. Season to taste with salt and pepper. Add 1 cup of the cheese and mix well. In a separate bowl, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites into the stock mixture. Gently spread the mixture into the prepared jelly roll pan evenly. Bake for about 15 minutes, or until a toothpick comes clean from the center. Over baking means you will not be able to roll the roulade, so make sure it does not get overcooked. Remove the roulade onto a work surface and work around all of the edges with a small thin knife to remove the paper from the edges. Spread the roulade with the remaining cheese, bacon, and chives. Roll the roulade starting at the end with the excess paper and carefully remove the paper as you roll. Place on a serving platter and slice to serve. Serve with sour cream if desired.

Makes 6 servings.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes





All text, graphics, recipes, and articles copyright Perfect Entertaining 2001-2011, unless otherwise attributed. Legal Disclaimer. Privacy Policy. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, advertising information, or for information about recipe or menu development, contact me via our feedback form. Thank you.