Our DECO Eat sections are always the most indulgent part of ELLE Decoration, and so it should be! However, we may have taken it a bit too far in our latest #IdeasIssue, but that’s what makes it even more fun. Here is our guide to enjoying breakfast for dinner aka Brinner.
Collaborating with chef Gustaaf Boshoff from Stir Foods we are excited to bring you the most beautiful breakfast spread suitable for the dinner table. With Adel Ferreira behind the lens and Eduan Roos from a| Create styling his magic, prepare for a liberating cuisine. All the recipes are in our latest issue, but here is an extra one to tease your tastebuds.
CREPES WITH EXOTIC MUSHROOMS, KALE AND GOAT CHEESE
- 4Tbsp salted butter, divided
- 2 large eggs
- ¾ cup milk
- ½ cup hazelnut flour
- ½ cup all-purpose flour
- 3Tbsps butter, melted
- ¼tsp salt
- ½ cup water, plus extra
- 2Tbsp olive oil
- 4 cups mixed exotic mushrooms
- 1 small bunch kale, chopped
- 2 cloves garlic, minced
- 1Tbsp fresh or 1tsp dried thyme
- 1Tbsp fresh or 1tsp dried sage
- 100g goat cheese
Heat 2Tbsp butter in a small saucepan. Whisk for 5 minutes until brown bits appear on the bottom. Remove from heat and combine all the crepe ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds until well combined. Place the batter in the fridge for 30 minutes (it will keep for 48 hours). Meanwhile, heat the olive oil and 2Tbsp butter in a large pan over high heat. When the butter has melted, add the mushrooms in a single layer. Let them sizzle for 2 minutes until they have caramelized on the bottom. Toss the mushrooms once and season with salt and freshly ground black pepper. Cook without stirring for another 5 minutes. Add 1Tbsp butter and the kale cooking until lightly wilted. Reduce the heat, add the garlic, thyme and sage and cook for 1 minute. Remove and keep warm. To make the crepes, heat a nonstick pan over medium heat and coat with remaining 1Tbsp butter. Pour 1/3 cup of batter into the centre of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds, then remove. Serve warm with the filling and goat cheese.
BEHIND THE SCENES
What makes a great shoot? A great team with a slightly fantastic vision. DECO loves joining forces with powerhouses – it’s proven to be the perfect combination for excellence. When we met Executive Chef Gustaaf Boshoff from Stir Food and Eduan Roos from a|Create we knew we had to collaborate.
a|Create has evolved to become an all-round creative agency incorporating styling, décor and floral installations. They create customized styling with hand-picked, custom-made furniture pieces and accessories to suit your unique event space. As part of the Aleit Group, a|Create is transcending and trendsetting in the day-to-day business that’s labeled as ‘the pretty stuff’.
Gustaaf Boshoff, Executive chef at Stir Food has built his reputation around fusion – the key to this spread. His international experience and natural flair brought a vast repertoire of interesting flavour combinations to the this feature. After graduating at ICA, Gustaaf was selected to assist renowned chef, Alan Coxon in his South African TV series, after which he accepted a position at Michelin starred restaurant, Bohemia in Jersey.
We have plenty more mouth watering must-reads like the discovery of the best Vegan discovery and a food story with the terrific team Laura & Nora. But most importantly buy your very own copy of our #IdeasIssue on shelf now for the best Brinner inspiration recipes!
Our Ideas Issue is on shelf now and packed with achievable ideas and solutions for updating your home, it’s a keeper! We give you the freshest advice and inspiration for updating your kitchen, making breakfast for champions, and round up the sexiest fabrics for 2016. Pick up your copy today and tell us what you think on Twitter @Elle_Deco, sharing your #IdeasIssue #DecoSelfie