Sunday, April 6, 2008

Cheese,Scallion, tomato Crepes

So I did make the weekend brunch I had planned...Savory crepes! The filling was tomato, mix blend mexican cheese, scallions and egg. It turned out delicious, comparable to eating them out, and I was happy with the end result. Hubby liked them so much, he wants it for dinner as well! So at night, the filling is gonna be tomatoes, mozarella and basil :) How good does that sound?! ;)


1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

2 tomatoes finely chopped
3-4 scallions finely chopped
3 eggs well beaten
3/4 cup mexican cheese blend OR cheddar cheese(or whatever you prefer)


In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Now add about 1 tablespoon of the beaten egg onto the crepe, and spread it and let it cook for a couple minutes. Now add about 1/4 of the chopped tomatoes, and 1 tablespoon of scallions on half the crepe. Add about 1 - 2 tablespoons cheese and fold the crepe, and press on it to make it thin. Let it heat up for a couple minutes and its ready to eat!! :)

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