savory spring crepes

my family celebrated easter together this year with a frittata brunch complete with fresh baked scones on a porch in the sunshine. after brunch we all sat around and decorated eggs with great detail - clearly my sister and i have come a long way from the goofy sticker covered eggs we decorated as children. so now, with a surplus of hard-boiled eggs in my fridge, i decided to feature them in a savory spring crepe!

savory spring crepes:
1 bunch asparagus, ends trimmed
1/2 cup thinly sliced red onions
1/2 cup of white vinegar
cream cheese or goat cheese or raw vegan cashew cream cheese (recipe coming soon!)
2 or 4 hard boiled eggs
parsley

before you make your crepes, prep your vegetables and eggs. first, thinly a 1/2 small red onion and cover the slices with white vinegar - you can also add dried dill to the mix if you like! let the onions pickle for at least a half hour - longer if possible. when ready, preheating your oven to 425. drizzle a little bit of olive oil over, salt and pepper your asparagus and massage the spears with your fingers to coat. bake until lightly charred and 'fork-cuttable.' set to the side. at the same time you can also boil your eggs. put raw eggs into a small sauce pan and cover them with water. bring the water to a boil and then take the pan off the heat. cover and let sit for 10-12 minutes. drain off the hot water and add cold water to the pan. add ice cubes. once cooled, peel the eggs and cut into thin 1/4 inch slices.


buckwheat crepes:
2 cups whole milk
1/2 teaspoon sea salt
3 tablespoons melted butter (i used ghee)
1 1/4 cup buckwheat flour
3 large eggs

*this recipe made a very large batch - which is fine if you want leftovers, but i would probably suggest cutting it in half if your are cooking for 2-4 people.
combine all ingredients in a blender, let sit for at least 30 minutes. heat a large frying pan with a small amount of butter (or ghee!) pour 1/4 cup or less of of the batter into the pan - giggle it a bit to spread the batter thinly - and cook at a low/medium heat until the edges start to curl a bit and you can easily flip the crepe to cook for a minute or two on the second side. put the finished crepes on a paper towel while you continue cooking the other crepes. you can store your leftover batter in the fridge and use it over the next couple days if you like - just whisk it up a bit before using. simple!


to assemble... smear some cheese in your crepes and fold in fourths. pile on some asparagus spears, boiled egg slices, pickled onions and sprinkle with chopped parsley, salt and pepper.

happy spring everyone!!

No comments:

Post a Comment