Crepeswithfetascrambledeggssalsa Recipes
SHAKSHUKA WITH FETA
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
- Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.
GREEK SCRAMBLED EGGS
This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.
Provided by zzyygg
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 2.1 g, Cholesterol 327.6 mg, Fat 21.2 g, Protein 14.8 g, SaturatedFat 11.6 g, Sodium 709.7 mg, Sugar 2.1 g
CREPES SUZETTE
This is probably the queen of retro desserts and deservedly so. This, my version, is a speeded up and simplified one by virtue of using bought crepes. But there is no need to feel this is a cop out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable. If you have only ever thought of crepes suzette as some amusing vestige from an irrelevant culinary canon, think again. No, just forget thought and cut straight to cooking this.
Provided by Nigella Lawson : Food Network
Time 20m
Yield 8 to 12 crepes, 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10 to 15 minutes until the sauce becomes syrupy.
- Fold the crepes into quarters and then arrange them in a large pan, or any oven-proof dish, slightly overlapping in a circular pattern.
- Pour over the warm syrup and then gently heat the crepes through for about 3 minutes over a low heat.
- Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambe them. Serve immediately spooning crepes and sauce onto each plate.
LOW-CARB CASSAVA CREPES
Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.
Provided by ABcooking1
Categories Breakfast and Brunch Crepes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
- Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 45.7 g, Cholesterol 20.1 mg, Fat 7.1 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 132.4 mg, Sugar 6.2 g
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