Zutaten für Crepes With Feta Scrambled Eggs Salsa
- 11 eggs
- 3/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup milk
- 6 tablespoons butter
- 2 medium zucchini, sliced
- 1 tablespoon olive oil
- 1/2 cup diced sweet red pepper
- 2 Roma tomatoes, diced
- 1/4 cup chopped fresh cilantro
- Tomato Juice
- Ground Coriander
- 1 1/2 tablespoons fresh lime juice
- Cumin
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon ground black pepper
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mushrooms, sliced
- 10 ounces fresh spinach
- 6 ounces crumbled feta cheese
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (8 ounce) can tomato sauce
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Zubereitung von Crepes With Feta Scrambled Eggs Salsa
- **Make the Crepe Batter:** In a blender, combine flour, eggs, milk, salt, and melted butter. Blend for 1 minute, scrape down the sides, and blend for a few more seconds until smooth. Refrigerate for at least 1 hour.
- **Cook the Crepes:** Heat a lightly oiled non-stick skillet or crepe pan over medium heat. Pour 1/4 cup of batter onto the hot surface and tilt to spread evenly. Cook for 1-2 minutes per side, or until lightly browned. Stack cooked crepes with wax paper between them.
- **Prepare the Zucchini Salsa:** Brush zucchini slices with olive oil and sauté in a pan until lightly browned on both sides. Let cool, then finely dice. In a bowl, combine diced zucchini, red pepper, tomatoes, cilantro, lime juice, Worcestershire sauce, salt, and pepper. Refrigerate for at least 2 hours for best flavor.
- **Prepare the Filling:** Heat halved cherry tomatoes in a small pan over low heat until warmed through. Set aside. Melt 1 tablespoon of butter in a skillet and sauté mushrooms until golden brown and liquid has evaporated. Set aside. In the same skillet, melt the remaining 1 tablespoon of butter, add spinach, cover, and cook until wilted. Keep warm.
- **Scramble the Eggs:** In a clean skillet, melt 1 tablespoon of butter. Add eggs and scramble until cooked through but still soft.
- **Assemble the Crepes:** Lay out 8 crepes. Divide scrambled eggs among the crepes, placing them in the center. Top with the mushroom and spinach mixture and half of the crumbled feta cheese. Fold one side in and roll up each crepe.
- **Serve:** Place 2 crepes on each of 4 warmed plates. Top with zucchini salsa, drizzle with warmed tomato sauce, and sprinkle with remaining feta cheese. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
26g
Fat
117g
Carbs
21g
