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In memory of a great friend and loyal diner

It is with deep sadness that we say goodbye to our good friend Erin Howlett this week. She made frequent visits to our café and, naturally, we all got to know her quite well. Our friendship only blossomed from there. Erin was so interested in what I was cooking in the back and often would come straight into the kitchen and make herself at home. She was always up for trying new things and she had a real appreciation for good food. Post_news_erinhowlett

This week we decided to share with you one of Erin’s favourite dishes, the Flow Omelette. She would always order this and end up leaving her toast crusts behind. So eventually, I just remembered to cut off her crusts – she really liked that. We also wanted to do something that represented her sweet and caring personality, so we came up with the Peach Crepe. We will miss seeing Erin at the café and do hope her family can find comfort in knowing how much of a positive impact she made on everyone she knew.

 

The Flow Omelette

 

Mushrooms:

 

2 tbsp canola oil

1 tbsp butter

2 cups sliced of any kind of mushroom

2 tsb garlic, chopped

2 sprigs of fresh thyme, chopped

Salt and pepper

Place a large pan on high heat, add oil and the mushrooms, sauté until golden brown;

Add garlic and butter, then season with salt and pepper;

Fold in chopped thyme and set aside.

 

Omelette:

 

2 local eggs

2 tsp heavy cream

Salt and pepper

Beat eggs and cream, season with salt and pepper and set aside.

Assembly of omelette:

 

1 tbsp canola oil

2 oz grated Swiss cheese

1/2 cup roasted mushrooms

On medium to low heat, place a small non-stick pan; add oil, let heat for 1 minute; add egg/cream mixture.

 

Peach Crepes

 

1 cup milk

4 eggs

2 cups sifted all-purpose flour

1 tbsp sugar

2 tbsp butter, melted

1 tsp vanilla extract

 

Peach filling:

 

2 tsp butter

6 fresh peaches, sliced

2oz peach schnapps

1/2 cup water

1/2 cup sugar

1/2 tsp cinnamon

 

In a large bowl whisk together milk, eggs, flour, sugar, butter and vanilla; Cover and refrigerate for 1 hour;

Meanwhile, in a large saucepan, heat peaches with butter cooking on medium heat for 3 minutes, then add sugar and schnapps: be careful, the schnapps might catch fire;

Sprinkle with cinnamon, then place the peaches into a container. Cover and refrigerate;

Heat a lightly greased 10-inch non-stick skillet over medium heat; pour about 2 tablespoons of batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer;

Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed;

When cool, stack crepes onto paper towels, with one between each crepe;

Spoon filling over crepes; roll up; top with whipped cream and nutmeg if desired.

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