Crepeswithfetascrambledeggssalsa Recipes

SIMPLE CREPES

Steps:

• In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
• Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
• Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CREPES WITH FETA SCRAMBLED EGGS & SALSA

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.

BAKED EGGS WITH SALSA

Steps:

• Preheat oven to 400 degrees F.
• Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
• Spoon salsa into the pan.
• Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
• Add green onions and season eggs with salt and pepper.
• Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
• Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
• Top with the cilantro and serve immediately.