Flashback Friday - Harvest - Crepes Recipe
From OCTOBER 2, 2020
I have been making crepes for years, as desserts, breakfasts, savory snacks and meals. The actual recipe for the crepes doesn’t change too much, except that sweet includes agave or honey and the savory includes salt, pepper and fresh herbs. The recipe is similar to pancakes, except crepes are thin and easily foldable with delicious contents inside. This particular recipe has sauteed vegetables and an egg inside, and is hearty and wonderful. This is the recipe I am sharing………………..
INGREDIENTS:
Inside the crepes;
1/4 cup thin carrot sticks
1/4 cup thin celery sticks
1/4 cup thin sliced onion
1/4 cup thin sliced mushrooms
1/4 cup orange peppers
6 cut halved cherry tomatoes
salt and pepper to taste
2 Tablespoons minced parsley
2 Tablespoons minced cilantro
2 purple potatoes, sliced and boiled to soft
2 eggs cooked over easy (or how you like them)
CREPES:
3 eggs, beaten
1 cup of all purpose flour
1 Tablespoon of melted butter ( can use smart balance)
1 cup of milk ( can use non dairy)
Sprinkling of salt and pepper
METHOD:
Crepes:
Add flour to the beaten eggs
Beat the flour into the eggs
Add the tablespoon of melted butter
Add the milk and mix well
Sprinkle with salt and pepper
Inside Crepes:
On a griddle - place the carrots and onion with half of the parsley and cilantro and salt and pepper.
Cook until golden.
Add the celery and the mushrooms and cook to golden.
Add the pepper with the other half of the parsley and cilantro.
Add the purple potatoes with salt and pepper.
Add the eggs last and place all the ingredients into the crepes, fold and serve.
ENJOY THIS!!!!
Please share, in the comments section below, your versions of this recipe or just your favorite healthy creation!! It often helps us all when we can read and relate the experiences of others to our own. It can provide the keys to unlocking our hidden abilities to activate change in our own lives!!
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Love & Blessings,
Ruth
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