SCRAMBLED EGG-FILLED CREPES
Make and share this Scrambled Egg-Filled Crepes recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into flour until smooth. Set aside to rest for 30 minutes.
- Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture.
- SCRAMBLED EGGS. In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives.
- Fill crepes with mixture, and roll. Serve with roasted tomatoes.
Nutrition Facts : Calories 289.9, Fat 20.4, SaturatedFat 7.9, Cholesterol 309.4, Sodium 280, Carbohydrate 12.2, Fiber 0.5, Sugar 0.6, Protein 13.8
CREPES WITH FETA SCRAMBLED EGGS & SALSA
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. The Feta cheese is a locally made one and is full of herbs excellent flavor, very firm so you have to slice it not crumble The recipe originated with the Food Network. You will have crepes left over, but they freeze well.
Provided by Bergy
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Crepes:.
- Put all the ingredients in your blender, blend for 1 minute.
- Scrape down the side, blend for a few seconds until smooth.
- Refrigerate for 1 hour.
- To Cook:.
- Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
- 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.
- Remove from heat and stack on a plate with wax paper between the crepes.
- Zucchini Salsa:.
- Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
- Do not over cook, they should still be firm, cool& fine dice.
- In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
- Cover& refrigerate for up to 2 hours.
- Yields 2 cups.
- Feta Scrambled eggs and filling:.
- Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
- Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
- Add spinach, cover and heat until it has wilted; keep warm.
- Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
- To Serve:.
- Place 8 crepes on a work surface.
- Divide the scrambled eggs between the crepes placing them in the center of each crepe.
- Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
- Fold one side in and roll up the crepe.
- Place 2 crepes on each of 4 WARMED plates.
- Top with the zucchini salsa.
- Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
- Enjoy.
Nutrition Facts : Calories 769.9, Fat 43, SaturatedFat 23.4, Cholesterol 523.5, Sodium 990, Carbohydrate 64.4, Fiber 3.9, Sugar 6.5, Protein 32.4
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
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- In a blender or food processor, combine flour, eggs, salt, milk, and oil. Process until smooth. Cover and refrigerate for 1 hour.
- While crepe batter is in refrigerator, whisk together the eggs and milk in a large bowl. In a large skillet, melt butter over medium heat, allowing the butter to coat the bottom of the pan. Pour in eggs and use a spatula to push and scrape eggs from bottom of skillet. You should be moving the eggs fairly often. Constant pushing/scraping will result in smaller pieces of egg, while slower pushing/scraping will result in large pieces.
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- Serve with an 8 oz glass of lowfat or fat free milk and fresh fruit of your choice, such as apples, grapes, or bananas.
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