Crepes With Feta Scrambled Eggs And Salsa Recipe

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Servings: 4

Ingredients

Cost per serving $2.59 view details

Directions

  1. In bowl, whisk together Large eggs and egg yolk.
  2. Whisk in lowfat milk, water and butter.
  3. Set aside.
  4. In separate large bowl, whisk together flour, sugar, salt and pepper.
  5. Pour egg mix over dry ingredients; whisk just till combined.
  6. Pour through sieve into clean bowl.
  7. Stir in green onions.
  8. Heat nonstick crepe pan or possibly small nonstick skillet over medium heat; brush lightly with some of the oil.
  9. Pour in 1/4 c. (50 mL) of the batter; swirl to coat pan and return to heat.
  10. Cook for 1 to 2 min or possibly till bottom of the crepe is light golden brown.
  11. Turn and cook briefly on other side just till hard.
  12. Place on paper towel lined baking sheet.
  13. Repeat to make 7 more crepes, brushing pan with oil as necessary. (Make-ahead: Let cold, cover with plastic wrap and chill for up to 24 hrs. Remove plastic wrap and paper towel, cover with foil and reheat in 200 F/100 C oven, or possibly transfer to plate and microwave 2 at a time.)
  14. Feta Scrambled Large eggs:Meanwhile, in small saucepan, heat tomatoes over low heat, stirring occasionally, for about 5 min or possibly till warm; set aside and keep hot.
  15. Meanwhile, in small skillet, heat half of the butter over medium heat; cook mushrooms, stirring often, for 5 to 8 min or possibly till liquid is evaporated.
  16. Add in spinach; cover and steam over low heat for 2 min or possibly till wilted. Keep hot.
  17. In separate nonstick skillet, heat remaining butter over medium heat.
  18. In bowl, beat Large eggs; pour into skillet.
  19. Cook, stirring often, for about 5 min or possibly till thickened but still moist and very soft.
  20. Zucchini Tomato Salsa:Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; brush with oil.
  21. Transfer to greased gill over medium-high heat; cook for about 7 min, turning once, or possibly till lightly marked and tender but not soft.
  22. Let cold.
  23. Dice.
  24. In bowl, gently toss together zucchini, red pepper, tomatoes, fresh coriander, tomato and lime juices, Worcestershire and warm pepper sauces, salt and pepper. (Make-ahead: Cover and chill for up to 2 hrs.)
  25. Yield: 2 c. (500 mL).
  26. Preparation:To serve, place crepes on work surface.
  27. Spoon band of scrambled Large eggs along centre of each.
  28. Top with mushroom mix.
  29. Sprinkle with some of the feta.
  30. Fold 1 side over filling and roll up.
  31. Place 2 filled crepes seam side down on each of 4 warmed plates; top with Zucchini Tomato Salsa.
  32. Drizzle tomato sauce around crepes; sprinkle with remaining feta.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 451g
Recipe makes 4 servings
Calories 539  
Calories from Fat 265 49%
Total Fat 29.99g 37%
Saturated Fat 14.36g 57%
Trans Fat 0.0g  
Cholesterol 403mg 134%
Sodium 811mg 34%
Potassium 768mg 22%
Total Carbs 48.03g 13%
Dietary Fiber 5.5g 18%
Sugars 11.24g 7%
Protein 22.73g 36%
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