Hot Egg Salad Crepes Recipes

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

EGG SALAD WITH RELISH

Steps:

• Combine eggs and onion in a bowl. Add mayonnaise, relish, mustard, and hot sauce. Mix until ingredients are well combined. Season with salt and pepper.
• Chill in the refrigerator for 2 hours before serving.

FRESH VEGETABLE SALAD ROLL WRAPPED IN EGG LACE CREPE

Steps:

• Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper. Let mixture rest for 10 minutes, until foam settles. Put the egg mixture in a squeeze bottle.
• Heat a non-stick pan over medium low heat and brush with olive oil. Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern. Cook for approximately 1 minute, and set aside. Repeat with remaining batter.
• To assemble the rolls, lay a crepe on a flat surface. Place mint and basil leaves on crepe. Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder. Cover each roll with plastic wrap to keep moist while making the rest of the rolls.
• To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan. Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency. Remove from heat and set aside to cool.
• Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick. Season with salt.
• To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate. Serve fruits as a light refreshing side.

EGG SALAD CREPES

Steps:

• * Preparation Time: 5 minutes Storage Time: Up to 12 hours Baking Time: 20 minutes Broiling Time: 2 to 3 minutes In a medium bowl, combine eggs, mayonnaise, mustard, green onions, dill weed, salt and pepper.Spoon about 1/3 cup of the filling down center of each crepe. Fold two opposite edges of crepe over center. Place crepes seam-side down, in a 13 x 9 x 2-inch baking dish. Cover and refrigerate up to 12 hours.Bell: Bake crepes, covered, in a preheated 350° oven for 20 minutes. Uncover. Sprinkle with cheese. Place 6 inches from heat source and broil for 2 to 3 minutes or until cheese melts and is bubbly.Note: Egg salad can be used as a sandwich filling if desired.

SIMPLY EGG SALAD

Steps:

• Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
• Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
• Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
• Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

CURRIED EGG SALAD

Steps:

• Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

FRUIT 'N' CREAM CREPES

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

HOT EGG SALAD CREPES

Steps:

• Heat oven to 350° F. In a small bowl combine eggs, mayonnaise, green onion, mustard, salt, and hot pepper sauce to taste.* Fill 4 crepes, fold, and place seam side down in greased 8 x 8-inch baking dish. Brush tops with melted butter. Bake for 20 minutes or until heated through. Spoon 1 tablespoon cheese on each crepe and place under broiler a minute or two until cheese is melted.* Egg salad can be chilled at this point and used as sandwich filling if you prefer.