WWW.FREI-STYLE.COMSavory Crêpes with Vegetables and Fried Egg
Ingredients
For the crêpes
- 200 gr (7 oz.) wheat flour
- 2 tsp sugar
- 1/2 tsp salt
- 1 tsp dried basil
- 1 tsp paprika powder
- 1 pinch pepper
- 2 eggs
- 250 ml (1 cup) milk
- 2 Tbsp melted butter
For the filling
- 1 Tbsp olive oil
- 1 onion
- 200 gr (7 oz.) mushrooms
- 1 red bell pepper
- 2 tomatoes
- 1 small zucchini
- fresh basil and fresh oregano (a few sprigs)
- salt and pepper (to taste)
To finish
- 4 eggs for frying
- 1 Tbsp butter for frying
- 100 gr (3.5 oz.) grated cheese (emmental for example)
- 1 avocado
Equipment: 2 bowls, Whisk, Crêpe pan or non-stick pan, Second pan for the vegetables and eggs, Sharp knife, Grater
Instructions
Mix the batter and let it rest
- 1.In a bowl, combine the wheat flour with the sugar, salt, dried basil, paprika powder and pepper.
- 2.In a second bowl, whisk the eggs and add the milk and the melted butter.
- 3.Add the wet ingredients to the flour mixture and stir everything smooth until you have a thin batter.
- 4.Cover the batter and let it rest for 10 minutes.
Fry the vegetables
- 1.Peel and finely chop the onion, wash the fresh herbs and chop them finely.
- 2.Wash the mushrooms, bell pepper, tomatoes and zucchini and cut them into even dice.
- 3.Heat the olive oil in a pan, soften the onion and add the rest of the vegetables.
- 4.Fry everything until the vegetables are tender, then season with the fresh herbs, salt and pepper and set aside.
Cook the crêpes
- 1.Heat a non-stick pan over medium heat and grease it lightly.
- 2.Pour in a small amount of batter and swirl the pan so it spreads thinly across the base.
- 3.Cook the crêpe golden on both sides, which takes about 1 to 2 minutes per side.
- 4.Repeat until all the batter is used up and keep the crêpes warm on a plate in the oven at 80°C (176°F).
Fried eggs and plating
- 1.Melt the butter in the same pan and fry the 4 eggs until the white is set and the yolk is still runny.
- 2.Season the fried eggs with salt and pepper.
- 3.Lay one crêpe on each plate, spread the vegetables over it and fold the sides in loosely.
- 4.Scatter over the grated cheese, set the hot fried egg on top and serve straight away with slices of avocado.
Notes
Tip from my kitchen: the seasoning belongs in the batter, not on the finished crêpe. Dried basil and paprika powder soak into the flour while it rests and give the crêpes a base flavour you can never rebuild afterwards. The 2 teaspoons of sugar in the batter are not a mistake either, they do not taste sweet at all, they simply make sure the crêpes brown properly. For the timing, what works here is to fry the vegetables first, then cook every crêpe, and only fry the eggs at the very end so the yolk is genuinely still running. If you want to get ahead the night before, cook the crêpes completely, stack them with baking paper in between and warm them briefly in the pan in the morning.
Nutrition per serving: 625 kcal · 23 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook