Crepes With Feta Scrambled Eggs & Salsa

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 eggs
• 1/4 teaspoon salt
• 2 cups flour
• 2 1/2 cups milk
• 1/4 cup melted butter
• 1 medium zucchini, cut in 1/4-inch slices
• 1 teaspoon olive oil
• 1/2 sweet red pepper, diced 1/4-inch dice
• 2 roma tomatoes, seeded & chopped
• 1/3 cup fresh coriander, chopped
• 1/3 cup tomato juice
• 1/4 teaspoon ground coriander
• 1 tablespoon fresh lime juice
• 1/4 teaspoon dry cumin
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (or more)
• salt and pepper
• 1/4 cup fresh tomato, seeded, finely chopped
• 2 tablespoons butter
• 2 cups mushrooms, thinly sliced
• 2 cups new fresh spinach, finely shredded
• 4 eggs, beaten
• 1 cup feta cheese, crumbled

Recipe

• 1 crepes:.
• 2 put all the ingredients in your blender, blend for 1 minute.
• 3 scrape down the side, blend for a few seconds until smooth.
• 4 refrigerate for 1 hour.
• 5 to cook:.
• 6 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 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 remove from heat and stack on a plate with wax paper between the crepes.
• 9 zucchini salsa:.
• 10 brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
• 11 do not over cook, they should still be firm, cool& fine dice.
• 12 in a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, worcestershire sauce, salt and pepper.
• 13 cover& refrigerate for up to 2 hours.
• 14 yields 2 cups.
• 15 feta scrambled eggs and filling:.
• 16 heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
• 17 melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
• 18 add spinach, cover and heat until it has wilted; keep warm.
• 19 melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
• 20 to serve:.
• 21 place 8 crepes on a work surface.
• 22 divide the scrambled eggs between the crepes placing them in the center of each crepe.
• 23 spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
• 24 fold one side in and roll up the crepe.
• 25 place 2 crepes on each of 4 warmed plates.
• 26 top with the zucchini salsa.
• 27 drizzle tomato sauce around the crepes, sprinkle on the remaining feta.
• 28 enjoy.