Crepes With Feta Scrambled Eggs & Salsa |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
You may also sub the crepe with a flour tortilla but home made crepes are 90% better. As you can see by the picture, I took a shortcut and used a whole wheat tortilla. You will have crepes left over, but they freeze well. Ingredients:
4 eggs |
1/4 teaspoon salt |
2 cups flour |
2 1/2 cups milk |
1/4 cup melted butter |
1 medium zucchini, cut in 1/4-inch slices |
1 teaspoon olive oil |
1/2 sweet red pepper, diced 1/4-inch dice |
2 roma tomatoes, seeded & chopped |
1/3 cup fresh coriander, chopped |
1/3 cup tomato juice |
1/4 teaspoon ground coriander |
1 tablespoon fresh lime juice |
1/4 teaspoon dry cumin |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce (or more) |
salt and pepper |
1/4 cup fresh tomato, seeded, finely chopped |
2 tablespoons butter |
2 cups mushrooms, thinly sliced |
2 cups new fresh spinach, finely shredded |
4 eggs, beaten |
1 cup feta cheese, crumbled |
Directions:
1. Crepes:.
2. Put all the ingredients in your blender, blend for 1 minute.
3. Scrape down the side, blend for a few seconds until smooth.
4. Refrigerate for 1 hour.
5. To Cook:.
6. Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
7. Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
8. Remove from heat and stack on a plate with wax paper between the crepes.
9. Zucchini Salsa:.
10. Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
11. Do not over cook, they should still be firm, cool& fine dice.
12. In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
13. Cover& refrigerate for up to 2 hours.
14. Yields 2 cups.
15. Feta Scrambled eggs and filling:.
16. Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
17. Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
18. Add spinach, cover and heat until it has wilted; keep warm.
19. Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
20. To Serve:.
21. Place 8 crepes on a work surface.
22. Divide the scrambled eggs between the crepes placing them in the center of each crepe.
23. Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
24. Fold one side in and roll up the crepe.
25. Place 2 crepes on each of 4 WARMED plates.
26. Top with the zucchini salsa.
27. Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
28. Enjoy.
|
|