In the Village…

We have a little “village” by our house–Belmont Village to be exact.  It isn’t really a village–it was designed in the 1950’s and placed bang in the middle of the city (engineering ingenuity at it’s best!)  It is a pretty great place to visit though…shops, restaurants, atmosphere.

My favourite restaurant in the village is  The Village Creperie.  I know you are already aware of my love affair with crepes, so it will most likely not be a surprise to you that I LOVE this place.  You also, by now, must be aware of how rarely I part with my money at a restaurant (…because the burden of being a good cook, is that so often I can  make things better at home…).  This little bistro is such a treat!!

Cute and cozy, great service and lovely atmosphere.  And the food?  Some of the yummiest around–very reasonably priced ($10-$14 per entree), unique savoury (and mostly organic) combinations to fill your Buckwheat Crepe and delectable inclusions  to tempt your taste buds in the sweet crepes.  So enjoyable–next time you are near the village you should stop by for a bite!

My favourite type of savoury crepe is a staple in the French parts of the world–so simple and relatively easy–they make them at the Village Creperie too, if you go, make sure you order your egg “flat”.

La Complete (or Ham, Egg and Cheese) 
(this particular recipe came from Baking Bites–one of my fave blogs!–she has some wonderful photos to go with this recipe-you can find them Here)

1/3 cups milk 
2/3 cup water
1 1/2 cups flour

4 large eggs
1/4 tsp salt
2 tsp vegetable oil

In a large bowl, combine all ingredients and whisk until very smooth. This can also be done in a food processor. Set batter aside to rest for about 15 minutes before using. Batter can also be covered and refrigerated for up to two days.

For Filling, per crepe:

1 large egg Scrambled
approx. 2-oz Havarti or Swiss cheese
approx. 1 or 2-oz Ham

Add some butter to a large frying pan (about 12-inches) and heat over high heat. Pour about 1/3 cup crepe batter into the pan and tilt the pan to swirl it around and coat it with a single, even layer. Once the first side cooks, flip the crepe.  Pour the egg into  the center of the crepe, the spread it around. Allow crepe to continue cooking until egg is set. Season with pepper, if desired.

Top with Cheese and allow to melt,  top with a  layer of ham.  Fold in half,  and then in half again.
Voila–brunch perfection!

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