Ingredients
-
-
4
-
1/4
-
2
-
2 1/2
-
1/4
-
-
1
-
1
-
1/2
-
2
-
1/3
-
1/3
-
1/4
-
1
Directions
Crepes With Feta Scrambled Eggs & Salsa, You may also sub the crepe with a flour tortilla but home made crepes are 90% better As you can see by the picture, I took a shortcut and used a whole wheat tortilla The Feta cheese is a locally made one and is full of herbs excellent flavor, very firm so you have to slice it not crumble The recipe originated with the Food Network You will have crepes left over, but they freeze well , Bergy this is a winner! I waited to make this until I could use Zucchini out of my garden Delicious! I have already made the salsa twice! Just delicious!!! I will be making this recipe again! Thank you for posting!! Made for Summer Comfort Cafe
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Steps
|
1
Done
|
Crepes: |
|
2
Done
|
Put All the Ingredients in Your Blender, Blend For 1 Minute. |
|
3
Done
|
Scrape Down the Side, Blend For a Few Seconds Until Smooth. |
|
4
Done
|
Refrigerate For 1 Hour. |
|
5
Done
|
to Cook: |
|
6
Done
|
Use Upside Down Crepe Pan and Follow Instructions or Use a Non Stick Skillet, You Do not Need Oil or Fat on the Pan. |
|
7
Done
|
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. |
|
8
Done
|
Remove from Heat and Stack on a Plate With Wax Paper Between the Crepes. |
|
9
Done
|
Zucchini Salsa: |
|
10
Done
|
Brush the Zucchini Slices With Olive Oil, Fry Lightly Turn and Brown the Other Side. |
|
11
Done
|
Do not Over Cook, They Should Still Be Firm, Cool& Fine Dice. |
|
12
Done
|
in a Bowl Toss Together the Zucchini, Red Peppers, Tomatoes, Fresh Coriander, Tomato and Lime Juice, Worcestershire Sauce, Salt and Pepper. |
|
13
Done
|
Cover& Refrigerate For Up to 2 Hours. |
|
14
Done
|
Yields 2 Cups. |
|
15
Done
|
Feta Scrambled Eggs and Filling: |
