Friday, May 9, 2014

Tasty Tuesday: Vegetable Stuffed Crepes

Brinner (breakfast food for dinner) is pretty popular at my house. But I've been trying to eat healthier lately which means that fried eggs, fried potatoes, bacon & toast slathered in butter just won't do. 

•2 eggs
 •1C. all purpose flour
•1/2C. water
•1/2C. milk
•2Tbsp. melted butter or margarine
•1/4tsp. salt
•nonstick cooking spray
•scrambled eggs
•frozen chopped spinach, thoroughly thawed & squeezed dry of excess liquid
•vidalia onion, sliced
•baby portobello mushrooms, sliced
•olive oil
•shredded Swiss cheese
•tomatoes, diced
•Hollandaise sauce
•salt & pepper to taste
-In a large mixing bowl, whisk eggs before adding flour, water, milk, butter or margarine & salt. Stir to thoroughly combine. (Mixture will be smooth.)
-In a medium (or large if you prefer) nonstick skillet, lightly spray nonstick cooking spray & heat over med.-high heat.
-Add crepe mixture 1/4C. at time. Quickly remove pan from the heat, slowly turn the pan in a circular motion so the mixture evenly coats the entire bottom. When you no longer see the mixture moving, replace pan over heat.
-After a couple minutes, slightly jerk the pan to see if the crepe moves, if so carefully flip it.
-Cook other side of crepe for 1-2 min. & remove from pan. Repeat process with remaining batter.
-In a nonstick skillet, saute onion in a turn of the pan of olive oil.
-When the onion begins to separate, add the sliced mushrooms & saute until just about done. 
-Add the spinach, stirring well to combine, until heated through. 
-To assemble the crepes, place scrambled eggs down the center & top with vegetable mixture. 
-Roll up & place seam side down on a plate. 
-Top with Hollandaise sauce, diced tomatoes, salt & pepper to taste. 

1 comment:

  1. I love crepes and this looks great. I need to get my 14 year old to make these for me.