Lights, camera, breakfast: recreating morning morsels from the screen

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Merry Christmas to all elves and humans alike! And a big warm welcome to this fiendishly festive episode of our series ‘The Breakfast Club’, where we show you how to recreate morning munchies from cinema so you can break your fast along with your favourite characters.

This Christmas, we're starting the day in the sweetest way, by indulging in Jon Favreau's fish out of water festive comedy ELF, which can you believe is 22 years old?! Yes, you read that correctly... Might be time to start botox...

As we know, elves try to stick with the four main food groups: candy, candy canes, candy corns, and syrup. So, this sugar drenched spaghetti might be the dream brekkie for all of elf kind, but if you want to start the day in a more palette pleasing way, we have created this human friendly version.

Our human appropriate take on Buddy's fave Breakfast Spaghetti substitutes the pasta for crepes, cut into thin slithers to replicate spaghetti. We use a simple 3-2-1 method for our crepes: that's 300 ml milk - to 2 eggs - to 100 g plain flour. Accounting for 1 egg per person, this means the recipe can be easily scaled to suit any sized elf army.

This Christmas morning, we will be serving up our crepe spaghetti with a bar of assorted toppings, with all of Buddy's favourites, and a few fruity extras. But, if a savoury brekkie is more your game, be sure to check out our 'Who Hash' recipe, inspired by How The Grinch Stole Christmas.

Thank you to all our fellow Bite Clubbers for all the love and support this year 💜

We hope you have a VERY Merry Christmas and a Happy New Year.

XOXO

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ELF VERSION

HUMAN VERSION

Features at 47 minutes & 10 seconds of Elf

INGREDIENTS 

• Spaghetti 

• Maple syrup (no limit on quantity)

TO SERVE

• Sno-caps 

• Mini marshmallows

• Chocolate syrup 

• M&Ms 

• Pop Tarts 

METHOD

Cook the spaghetti as per packet instructions, drain and plate up.

Drown in maple syrup, drizzle with chocolate syrup, and massage to combine (eww).

Top with mini marshmallows, Sno-caps, M&Ms and crumbled Pop Tarts.

INGREDIENTS (serves 2)

• 300 ml milk 

• 2 large eggs

• 100 g plain flour 

• Pinch of salt

• 2 tbsps unsalted butter (plus extra for cooking) 

TO SERVE

• Maple syrup 

• Sno-caps 

• Mini marshmallows

• Chocolate syrup 

• M&Ms 

• Frosted Chocolate Fudge Pop Tarts 

• Any other toppings of choice e.g. berries or sliced banana

METHOD

THE BATTER

Melt 2 tbsps of unsalted butter and put aside to cool down.

In a measuring jug, beat together the eggs and the milk.

In a large bowl, sift in the flour with a pinch of salt. Make a well in the centre.

Slowly pour in the milk/egg mixture into the well, whisking constantly until the flour is fully incorporated with no large lumps.

Pour in the cooled butter and whisk until incorporated into the batter.

Cover and leave to rest at room temperature for an hour *

COOKING THE CREPES

Heat a crepe pan on medium heat**

Grease the pan with butter. Pour about ¼ cup of batter into the pan using a ladle or a measuring cup. Swirl the pan so that the batter covers the bottom in a thin, even layer. 

Cook for 30-45 seconds, then flip.

On the second side, cook for a further 20-30 seconds. 

Remove the cooked crepe and put aside. Cover with a clean, dry tea towel to keep warm. 

Repeat with the remaining batter, wiping the pan with kitchen roll between each crepe and then adding a fresh knob of butter *** 

SLICING + SERVING

Layer up two crepes and roll into a cigar. Slice thinly into small strips, approx. 5mm thick.

Repeat with remaining crepes. 

Serve the crepe spaghetti alongside a platter of all Buddy's favourite toppings and any extras that tickle your fancy. 

NOTES:

* Resting the batter allows the flour to fully absorb the liquid and gives the gluten the chance to relax, improving the texture of the finished product. It is not crucial, and if time doesn’t allow, you can skip this step, but it will yield better results. You can make the batter up to 48 hours in advance and keep refrigerated. 

** Using a crepe pan will make it much easier to control the distribution of the batter, and to flip the crepes. If you don’t have one, then use a frying pan - the shallower and the lighter, the better. 

*** If you don’t wipe down your pan between each crepe, the excess butter left in the pan will burn and leave black flecks on your crepes. Not cute.

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