CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Dads Fathers Day Breakfast In Bed Menu

1

  • Overview
  • Ingredients
    items
  • Directions

Treat Dad to a hearty breakfast in bed with savory biltong crumpet stacks paired with fresh berries and a comforting pappaccino.

Biltong Crumpets

  • 250ml self-raising flour
  • 5ml baking powder
  • Pinch of salt
  • 80g butter
  • 1 egg
  • 200ml milk
  • 30ml fresh herbs

To Serve

  • 15ml biltong
  • 80ml crème fraîche
  • 15ml chopped herbs
  • 60g moist biltong
  • Fresh herbs
  • Maple syrup
  • 10ml biltong

Biltong crumpet stack with herbed crème fraiche and maple syrup drizzle

Biltong crumpets

  • Sieve together the self-raising flour, baking powder and the salt
  • Mix together the melted butter, egg and the lukewarm milk
  • Add the liquids to the dry ingredients and mix well to make the batter. Stir in the chopped herbs.
  • Heat a non-stick pan on medium heat and brush the pan with a little melted butter
  • Drop spoonsful of batter in the pan and cook for about 3 minutes on both sides until the crumpets are cooked and golden brown.

To Serve

  • Mix 10 ml of the powdered biltong and the chopped herbs gently with the crème fraiche
  • Stack the crumpets with the crème fraiche and biltong slices in between
  • Finish off the stack with biltong slices and fresh herbs – drizzle with maple syrup just before serving and sprinkle over the rest of the powdered biltong
  • Pappaccino – add 2 blocks of 70% dark chocolate to a coffee cup, top with hot coffee and lastly add your hot milk foam. Sprinkle with chocolate flakes or shavings.