Crêpes with Feta Scrambled Eggs and Salsa

By The Canadian Living Test Kitchen

2 people added this to their Recipe Box

Crêpes with Feta Scrambled Eggs and Salsa

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	591591 cal
pro	21 g21g pro
total fat	38 g38g total fat
sat. fat	19 g19g sat. fat
carb	42 g42g carb
fibre	4 g4g fibre
chol	453 mg453mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2828 calcium
iron	3636 iron
vit A	7474 vit A
vit C	7373 vit C
folate	6565 folate

The chefs grind fresh black pepper for all their dishes, and it's vital to the taste of these brunch specialties. The grilled zucchini salsa adds sparkle to even a simple dish of scrambled eggs, but, when you're rushed, substitute a good-quality store-bought salsa.

Ingredients

1/4 cup ground tomatoes 1/4 1/4cup cupground tomatoes
2 tbsp butter 2 2tbsp tbspbutter
2 cups sliced oyster mushrooms 2 2cups cupssliced oyster mushroomoyster mushrooms or button mushrooms
2 cups shredded fresh spinach 2 2cups cupsshredded fresh spinach
4 eggs 4 4eggeggs
1 cup crumbled feta cheese 1 1cup cupcrumbled feta cheese
Zucchini Tomato , SalsaZucchini TomatoTomatoes, Salsa
Crepes
2 eggs 2 2eggeggs
1 egg yolk 1 1egg yolkegg yolks
1/2 cup milk 1/2 1/2cup cupmilk
1/2 cup water 1/2 1/2cup cupwater
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
1 cup all-purpose flour 1 1cup cupall-purpose flour
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
1 tbsp vegetable oil , (approx)1 1tbsp tbspvegetable oil, (approx)

Preparation

Crêpes: In bowl, whisk together eggs and egg yolk. Whisk in milk, water and butter. Set aside.

In separate large bowl, whisk together flour, sugar, salt and pepper. Pour egg mixture over dry ingredients; whisk just until combined. Pour through sieve into clean bowl. Stir in green onions.

Heat nonstick crepe pan or small nonstick skillet over medium heat; brush lightly with some of the oil. Pour in 1/4 cup (50 mL) of the batter; swirl to coat pan and return to heat. Cook for 1 to 2 minutes or until bottom of crepe is light golden. Turn and cook briefly on other side just until firm. Place on paper towel-lined baking sheet. Repeat to make 7 more crepes, brushing pan with oil as necessary. (Make-ahead: Let cool, cover with plastic wrap and refrigerate for up to 24 hours. Remove plastic wrap and paper towel, cover with foil and reheat in 200°F/100°C oven, or transfer to plate and microwave 2 at a time.)

Meanwhile, in small saucepan, heat tomatoes over low heat, stirring occasionally, for about 5 minutes or until hot; set aside and keep warm.

Meanwhile, in small skillet, melt half of the butter over medium heat; cook mushrooms, stirring often, for 5 to 8 minutes or until liquid is evaporated. Add spinach; cover and steam over low heat for 2 minutes or until wilted. Keep warm.

In separate nonstick skillet, melt remaining butter over medium heat. In bowl, beat eggs; pour into skillet. Cook, stirring often, for about 5 minutes or until thickened but still moist and very soft.

To serve, place crepes on work surface. Spoon band of scrambled eggs along centre of each. Top with mushroom mixture. Sprinkle with some of the feta. Fold 1 side over filling and roll up. Place 2 filled crepes, seam side down, on each of 4 warmed plates; top with Zucchini Tomato Salsa. Drizzle tomato sauce around crepes; sprinkle with remaining feta.