Crepes With Feta Scrambled Eggs & Salsa

Recipe by Bergy
READY IN: 1hr 10mins




  • 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.