Tag Archive: breakfast


Croissants | At Down Under | Viviane Perenyi

Sometimes you want to make the day special.
I prepared those on a whim yesterday to surprise my other half this morning…

Croissants | At Down Under | Viviane Perenyi

Yes, today’s special is two for the price of one.
Recipe of the dough.



Good Morning !

© 2012 Viviane Perenyi - Sourdough and Coconut Milk Pancake

In matter of food, I’m happy because Paprika and I have very similar taste.
On a daily basis, it makes life easier, I think.
When we eat out, he knows what I will order and I guess his choice.
We have also learnt from each other on foods we were not familiar with before we met.
And one of the main difference that remains is breakfast.
We are both happy to bite in a fresh croissant or pain au chocolat, but that’s not usually what await us in the morning.
Generally, he goes for a full plate with omelet, dry sausage, bread and slices of tomato and pepper, while I toast rolled oat and sprinkle it on top of freshly cut fruits and mix all with a spoon of honey.

© 2012 Viviane Perenyi - Sourdough and Coconut Milk Pancake

Difference that reminds me Danny Bhoy when he makes fun of countries and their breakfast habits… Hilarious !

So from time to time, I try to bring variety to this first meal of the day.
On the week-end, I may bake the day before a loaf of brioche or make a small batch of crêpes in the morning when I feel like it.
And for a quick and easy alternative, there are these pancakes. Made from sourdough starter and flavored with coconut milk. They are ready in minutes and make a good start to the day on chilly mornings.

© 2012 Viviane Perenyi - Sourdough and Coconut Milk Pancake

Coconut Milk Sourdough Pancakes/Crumpets
(makes 5)

190g sourdough starter
50ml coconut milk
1 tsp sugar
1/2 tsp baking soda
Pinch of salt

Heat a slightly greased small skillet over small to medium fire. In a bowl mix all the ingredients together until light and foamy. With a ladle spoon the batter into the skillet and cook the pancake on each side for a couple of minutes. Serve warm.



Sinemage crepes jam and honey

I’ve made quite a lot of crêpes lately.

I don’t wait pancake day to make some. I usually miss the date anyway.
There’s no link with my supposed origin from Brittany, but rather how it is easy to make.
I’ve prepared both savory and sweet ones.
And that’s probably why I like them, they are so versatile.

I’m sure you also have your preference.
With mushrooms in a creamy sauce and topped with grilled cheese -that’s our favourite here- served with a green salad.
For sweet ones, Paprika likes them with túró -Hungarian fresh cheese- or ground poppy seeds -mákos palacsinta.
My choice will usually be honey with walnuts or even better chocolate !

Sinemage Crepes

I had left a small amount of buckwheat flour at home, so I improvised a batter with different flours, but I usually use this buckwheat crêpes recipe. It’s not only gluten free, but dairy free too.

Crispy edge like a golden lace. A rustic taste. And many tiny holes that let escape a juicy filling. I like buckwheat crêpes.
Usually savoury, Paprika and I also enjoy them sweet.

This time, I’ve also prepared a fruit salad and used the crêpes as serving cones for the fruit mix.

Sinemage Crepes and fruits

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