Crepes With Feta Scrambled Eggs Salsa Recipe

Name: Crepes With Feta Scrambled Eggs Salsa
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 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

Elevate your breakfast or brunch with these exquisite crepes! Featuring creamy feta cheese from local farms, vibrant zucchini salsa, and perfectly scrambled eggs, this recipe is a flavor explosion. Homemade crepes are highly recommended (and worth the effort!), but you can use flour tortillas in a pinch. Inspired by Food Network favorites, this recipe is sure to impress. Leftover crepes freeze beautifully for future culinary adventures!

Prep Time 30 mins

Cook Time 70 mins

Calories 769.9 kcal

Protein 64g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!