Tasty Tuesday Recipe: The Rabbit Bistro

Eugene, Ore. --  Here are the recipe's from our Breakfast Tasty Tuesday segment aired on Tuesday September 14th, 2010. It features different breakfast ideas from the Rabbit Bistro in South Eugene.

Granola
 
700 grams rolled oats
250 grams hazelnuts, coarsely crushed
250 grams pistachios
70 grams brown sugar
70 grams honey
80 grams canola oil
1 vanilla bean, scraped
10 grams anise seed, toasted and powdered in a spice grinder
3 grams black pepper, toasted and ground
5 grams salt
250 grams dried cherries
 
Preheat oven to 225 degrees. In one bowl mix oats, hazelnuts, &and pistachios. In another bowl mix sugar, honey, oil, vanilla, anise, pepper and salt. Pour the wet mix over the dry and mix well until evenly coated. Put on a sheet pan and bake in oven for about one and a half hours stirring occasionally until evenly browned. Mix in the cherries and let cool.
 
Sweet Crepes
 
250 grams all purpose flour
150 grams granulated sugar
5 eggs
2 grams salt
430 grams cream
130 grams whole milk
1 vanilla bean, scraped
 
Put all ingredients in blender & mix well. Heat a non-stick pan to medium on the stove top. Grease pan with a little butter and wipe dry. Put one ladle full of crepe batter in pan and swirl pan around until bottom of pan is evenly coated. Cook for about a minute and turn over. Repeat. To store crepes put between sheets of parchment or wax paper and wrap with plastic wrap. They keep for 3 days in the refrigerator or you can freeze them indefinitely.
 
Savory Buckwheat Crepes
 
120 grams all purpose flour
80 grams buckwheat flour
85 grams granulated sugar
3 grams salt
85 grams unsalted butter, melted
120 grams cream
120 grams milk
8 eggs
1 bunch finely minced chives
 
Put all ingredients except chives in blender & mix well.  fold in the chives. Heat a non stick pan to medium on the stove top.  grease pan with a little butter & wipe dry.  put one ladle full of crepe batter in pan & swirl pan around until bottom of pan is evenly coated.  cook for about a minute and turn over.  repeat.  to store crepes put between sheets of parchment or wax paper & wrap with plastic wrap.  they keep for 3 days in the refrigerator or you can freeze them indefinitely.
 
Do you have an idea for a Tasty Tuesday segment? Email us at Kvalnews@kval.com