Summer Garden Crepes Recipes
SUMMER GARDEN CREPES
Simple-to-make crepes makes excellent use of fresh-from-the-garden chives and scallions. Delicious served with yogurt of low-fat sour cream topped with additional chives for a low-cal lunch or with stir-fried shrimp and vegetables for lunch or dinner. Recipe originally printed in Garden Design (May 2003).
Provided by ellie_
Categories Vegetable
Time 20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix first five ingredients together (eggs-salt) in blender.
- Add flour and blend again for 10 seconds.
- Scrape down blender and blend again.
- Pour into bowl and set aside.
- Chop scallions and chives.
- Separate chive blossoms if using.
- Heat up small skillet and toast sesame seeds until cooked to desired color.
- Set aside.
- Heat corn oil in 9-inch skillet (or crepe pan).
- Spead the oil around using a paper towel to make sure it coats bottom well.
- When pan is hot (test with drops of water--if they sizzle it is hot) pour in 1/3 cup batter and swirl it around to coat bottom of pan.
- Sprinkle with scallions, chives, chive blossoms and sesame seeds.
- Cook crepe until golden on bottom, loosen with knife and flip over to cook other side (30 seconds).
- Put cooked crepe on plate, covering crepe (s) with towel while cooking remainder of crepes, stacking them on top of each other as they finish cooking.
Nutrition Facts : Calories 295.4, Fat 15.4, SaturatedFat 3, Cholesterol 158.6, Sodium 353.3, Carbohydrate 29.7, Fiber 3.1, Sugar 1.5, Protein 10.5
SAVORY WESTERN CREPES
Crepes are a nice way to style up breakfast, brunch, or breakfast-for-dinner. You'll have all the awesome flavors of a Western omelet (also known as a Denver omelet) tucked inside a flavorful crepe. Garnish with salsa, sour cream, and additional Cheddar cheese.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
- Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
- Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
- Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
- Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
- Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 33.2 g, Cholesterol 519.6 mg, Fat 30.9 g, Fiber 1.6 g, Protein 28.8 g, SaturatedFat 14.4 g, Sodium 710.9 mg, Sugar 7.4 g
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