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."
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
1hr 10mins
Ingredients:
23
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Bergy this is a winner! I waited to make this until I could use Zucchini out of my garden. Delicious! I have already made the salsa twice! Just delicious!!! I will be making this recipe again! Thank you for posting!! Made for Summer Comfort Cafe
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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