Savory Feta Egg Crepes with Zucchini Salsa
Indulge in these delicious savory crepes filled with fluffy scrambled eggs, sautéed vegetables, and creamy feta cheese. The homemade crepes provide a delicate texture that perfectly complements the hearty filling. Enhanced by a refreshing zucchini salsa, this dish is not only a feast for the eyes but also a nutritious way to start your day. While you may have extra crepes left over, they're perfect for freezing and enjoying later! Ideal for brunch or a special breakfast, these crepes reflect a beautiful blend of flavors and fresh ingredients.
4
Servings
N/A
Calories
20
Ingredients
Ingredients
Eggs
8 (beaten)
Salt
1/4 teaspoon
Flour
2 cups
Milk
2.5 cups
Butter
1/4 cup, melted and 2 tablespoons (divided)
Zucchini
1 medium (cut into 1/4-inch slices)
Olive oil
1 teaspoon
Sweet red pepper
1/2 (diced into 1/4-inch pieces)
Roma tomatoes
2 (seeded and chopped)
Fresh coriander
1/3 cup (chopped)
Tomato juice
1/3 cup
Ground coriander
1/4 teaspoon
Fresh lime juice
1 tablespoon
Dry cumin
1/4 teaspoon
Worcestershire sauce
1/4 teaspoon
Hot pepper sauce
1/4 teaspoon (or to taste)
Tomatoes
1/4 cup (fresh, seeded and finely chopped)
Mushrooms
2 cups (thinly sliced)
Fresh spinach
2 cups (finely shredded)
Feta cheese
1 cup (crumbled)
Instructions
1
In a blender, combine flour, milk, melted butter, eggs, and salt. Blend for 1 minute, scrape down the sides, and blend again until smooth. Refrigerate the batter for 1 hour.
2
To cook the crepes, use a non-stick skillet or an upside-down crepe pan. Heat the pan over medium heat and pour a small amount of batter into the pan, tilting to cover the base evenly. Cook until the bottom is lightly browned, about 2 minutes, then flip and cook for an additional 30 seconds. Stack cooked crepes between layers of wax paper to prevent sticking.
3
For the zucchini salsa, brush the zucchini slices with olive oil and sauté in a skillet until lightly browned on both sides, ensuring they're cooked but still firm. Dice finely and mix in a bowl with sweet red pepper, tomatoes, coriander, tomato juice, lime juice, Worcestershire sauce, and season with salt and pepper. Refrigerate for up to 2 hours.
4
In a different skillet, melt 1 tablespoon of butter and sauté the mushrooms until golden brown and the liquid has evaporated. Add spinach, cover, and cook until wilted. Keep warm.
5
In the same skillet, melt the remaining tablespoon of butter and pour in the beaten eggs. Scramble gently over low heat until the eggs are set but still soft.
6
To serve, lay out 8 crepes on a work surface. Divide the scrambled eggs among the crepes, placing them in the center. Add the mushrooms and spinach mixture, followed by half of the crumbled feta. Fold one side in and roll up each crepe.
7
Arrange 2 crepes onto each of 4 warmed plates. Top with the zucchini salsa, drizzle tomato sauce around the crepes, and sprinkle the remaining feta on top. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Savory Feta Egg Crepes with Zucchini Salsa, featuring delicate crepes filled with scrambled eggs, mushrooms, spinach, and feta cheese.
How do I make the crepe batter?
Combine 2 cups of flour, 2.5 cups of milk, 1/4 cup of melted butter, eggs, and 1/4 teaspoon of salt in a blender and blend until smooth.
How long should the crepe batter rest?
The batter should be refrigerated for 1 hour before cooking.
What equipment is needed to cook the crepes?
You can use either a non-stick skillet or an upside-down crepe pan.
How do I prevent the cooked crepes from sticking together?
Stack the cooked crepes between layers of wax paper to prevent them from sticking.
Can I freeze leftover crepes?
Yes, any extra crepes are perfect for freezing and enjoying at a later time.
What ingredients are in the zucchini salsa?
The salsa includes sautéed zucchini, sweet red pepper, Roma tomatoes, fresh coriander, tomato juice, lime juice, Worcestershire sauce, and spices.
How should the zucchini be prepared for the salsa?
Cut the zucchini into 1/4-inch slices, brush with olive oil, sauté until browned but firm, and then dice finely.
How long can the zucchini salsa be stored?
The zucchini salsa can be refrigerated for up to 2 hours before serving.
What mushrooms are used in the filling?
The recipe calls for 2 cups of thinly sliced mushrooms.
How do I cook the mushroom and spinach mixture?
Sauté the mushrooms in butter until golden and liquid has evaporated, then add shredded spinach and cook until wilted.
How should the eggs be scrambled for the filling?
The beaten eggs should be scrambled gently over low heat until they are set but still soft.
How many crepes are used per serving?
The recipe serves 4 people, with 2 rolled crepes arranged on each plate.
How do I assemble the crepes?
Place scrambled eggs, mushroom and spinach mixture, and half the crumbled feta in the center of each crepe, then fold and roll up.
What are the final toppings for the dish?
Top the crepes with the zucchini salsa, a drizzle of tomato sauce, and the remaining crumbled feta cheese.
Is this recipe suitable for brunch?
Yes, it is ideal for a brunch or a special breakfast due to its fresh ingredients and beautiful presentation.
How much feta cheese is required?
You will need 1 cup of crumbled feta cheese, divided between the filling and the topping.
What type of tomatoes are best for the salsa?
The recipe recommends using seeded and chopped Roma tomatoes for the best results.
Can I adjust the spiciness of the salsa?
Yes, you can add 1/4 teaspoon of hot pepper sauce, or more to taste, to the zucchini salsa.
How much milk is needed for the crepe batter?
The recipe requires 2.5 cups of milk.
What is the preparation for the fresh coriander?
The fresh coriander should be chopped, with about 1/3 cup used in the salsa.
What dry spices are used in the salsa?
The salsa is seasoned with 1/4 teaspoon of ground coriander and 1/4 teaspoon of dry cumin.
How much butter is used in total?
The recipe uses 1/4 cup of melted butter for the batter plus an additional 2 tablespoons for sautéing.
Should the plates be warmed before serving?
Yes, arranging the crepes on warmed plates helps maintain the temperature of the dish.
How long do I cook each side of the crepe?
Cook the first side for about 2 minutes until lightly browned, then flip and cook the other side for 30 seconds.
What is the preparation for the sweet red pepper?
Half of a sweet red pepper should be diced into 1/4-inch pieces for the salsa.
How many eggs are used for the filling?
8 eggs are beaten and scrambled to fill 8 crepes.
What liquid ingredients are added to the salsa?
Tomato juice, fresh lime juice, and Worcestershire sauce provide the base for the salsa.
Is this a healthy recipe?
Yes, it is described as a nutritious way to start your day, packed with fresh vegetables like zucchini, spinach, and tomatoes.
What texture should the crepes have?
The homemade crepes provide a delicate texture that complements the hearty scrambled egg filling.