breakfast, breakfast burrito, chipotle, chipotle cream, crepes, egg and avocado, salsa verde, stuffed crepes, vegetarian
Sometimes I really think I shouldn’t work. While it’s true that I always don’t want to work, sometimes I am convinced that it’s in everyone’s best interest if I just did not work at all.
Work has been slug-paced this week, so this morning I woke up early with the dog, made coffee and took her walking through the woods up on the mountain. It was beautiful. A terrific thunderstorm had torn the roof off the sucker in the night and the woods were still so wet that every breeze through the trees sent waterfalls splattering down through the leaves and branches. The sunlight stopped here and there on its way down, dappling the greenery. The earth itself was a fairy carpet of slender wild grass, bright moss and these cute neon green plants that I don’t know anything about but they have thin, fern-like leaves and grow about 6 inches high. My dog and I walked through the woods for about 45 minutes and then she played in the dog park for another half an hour. We were both a little hungry when we got home and so you know what I wanted to do? Make a big ole mess of crepes for everybody (my son was home and my hubby was working in the living room). A couple of the crepes got slathered in nutella for my son and the rest got stuffed with egg, cheese and avocado. On top of that I put chipotle cream, shredded mozzarella cheese and salsa verde. They looked good. They were good. My husband was very happy. I was happy. I am happy. I wish this were my full-time job but, hey, it almost is.
If you think these sound good, they are quite simple. You could even use warm corn tortillas if you don’t want to make crepes, but I like the soft sponginess of a crepe pancake.
Ingredients for crepe batter
makes about 6-8 crepes
1 cup white flour
1 cup milk
1/2 cup cold water
sprinkle of salt
2 tbs melted butter
1) Whisk everything except the butter by hand, in a blender or with a handheld whisk till all lumps are gone. Then whisk in the melted butter. The batter should be quite runny, like cream or half n half.
2) Heat up a non-stick pan very hot, brush just a teeny bit of oil or butter around the pan (or not). Ladle in some batter and then lift up the frying pan with two hands and swirl around as fast and hard as you can to get a very thin papery circle of batter. These do not have to be pretty and perfect as you are rolling them up and covering them in cheese.
3) Cook on once side till golden brown (about a minute or less). Flip with a soft, thin spatula and cook the other side. Pile on a plate and repeat till all batter gone.
For the filling
Makes 3 stuffed crepes. Double or triple the recipe as you like
3 cooked crepes
handful chives or green onion, chopped
1 soft avocado
handful of shredded mozzarella or cheddar
For the topping
salsa verde or other salsa
greek yogurt or sour cream (optional)
*This post includes a recipe for chipotle cream. It is 1 small pot of heavy cream, 1-2 cloves garlic, 1-2 smoked chipotles in adobo sauce, salt and pepper, blitzed.
1) Sautee the chives or green onion briefly in butter, then add in the eggs. Soft scramble them. No need to season.
2) Split all the filling between the three crepes and roll up.
3) Cover with chipotle cream–about 1-2 tbs over each crepe and then sprinkle with cheese.
4) Put under the broiler for a couple minutes until cheese melted and bubbly.
5) Spoon over salsa verde. Serve with other toppings of your choice such as hot sauce, greek yogurt, cilantro, chopped tomato, etc.
This would be an easy thing to serve at a brunch as everything could be prepared in advance. Just before serving, roll them all up, warm in an oven and then finish by melting the cheese under the broiler.