SAVORY WESTERN CREPES
Crepes are a nice way to style up breakfast, brunch, or breakfast-for-dinner. You'll have all the awesome flavors of a Western omelet (also known as a Denver omelet) tucked inside a flavorful crepe. Garnish with salsa, sour cream, and additional Cheddar cheese.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
- Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
- Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
- Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
- Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
- Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 33.2 g, Cholesterol 519.6 mg, Fat 30.9 g, Fiber 1.6 g, Protein 28.8 g, SaturatedFat 14.4 g, Sodium 710.9 mg, Sugar 7.4 g
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
SAVORY CHICKEN CREPES
Crepes are normally used for sweet desserts or breakfast, but I have added my own little twist to this French creation. It makes for a savory dinner that pleased my husband.
Provided by tjchilds
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.
- Season chicken cutlets with salt and pepper.
- Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks.
- Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well; season filling with salt and pepper.
- Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt; beat until batter is smooth.
- Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula; turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.
- Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling
- Bake in the preheated oven until cheeses melt, 5 to 10 minutes.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 24.5 g, Cholesterol 139.5 mg, Fat 20 g, Fiber 3.1 g, Protein 27.4 g, SaturatedFat 9.9 g, Sodium 403.3 mg, Sugar 4 g
SAVORY SOUTHWESTERN CREPES
Don't let making the crepes scare you. They are so easy and can be filled with a variety of sweet or savory fillings. Feel free to add your own favorite ingredients.
Provided by AGSTORMS
Categories Breakfast and Brunch Crepes Savory
Time 50m
Yield 7
Number Of Ingredients 18
Steps:
- In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
- Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
- In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
- In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
- To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.
Nutrition Facts : Calories 774 calories, Carbohydrate 30 g, Cholesterol 454.6 mg, Fat 61.4 g, Fiber 3.9 g, Protein 29.2 g, SaturatedFat 29 g, Sodium 1328.6 mg, Sugar 8.1 g
SWEET AND SAVORY PEANUT BUTTER DEVILED EGGS
This unique recipe is probably not like anything you've had before, but no matter how weird it sounds, the combo comes together in a way that will not only surprise but please your taste buds. Also, these are the manliest deviled eggs you've ever had!
Provided by Joey Partee
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 53m
Yield 6
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let stand, about 15 minutes. Remove eggs from hot water and cool under cold running water. Peel and cut in half.
- Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon grease.
- Scoop egg yolks into a bowl. Add reserved bacon grease and peanut butter; mash well. Mix in pickles, mayonnaise, and hot sauce. Season with salt and pepper.
- Spoon yolk mixture into empty egg whites. Garnish with bacon pieces and paprika.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 2.8 g, Cholesterol 192.6 mg, Fat 13 g, Fiber 0.8 g, Protein 10 g, SaturatedFat 2.8 g, Sodium 522.2 mg, Sugar 1.3 g
BEET DEVILED EGGS
These Beet Deviled Eggs (with a spin) are spiced up with a hint of coriander, smoked paprika and chili powder, and instead of mayo and mustard, I went with red wine vinegar and Greek yogurt. To make things all pretty and jazz up the nutrition, I threw in some beets!
Provided by Shashi
Categories Appetizers
Time 1h5m
Number Of Ingredients 9
Steps:
- Wash and peel your beetroot. Then, place it in a deep saucepan and fill saucepan with water so beetroot is submerged.
- Place over a medium to high flame and let simmer for 45 minutes.
- At the 45 minutes mark, with the beetroot in, gently place the 5 eggs into the pan to boil for 10 more minutes.
- When time is up, drain beetroot and eggs. Place eggs immediately in an ice bath. Peel eggs and cut them in half.
- Gently, slice the beetroot in half. Set one half aside (you can enjoy it plain or shred it and use it as decoration when serving these beet deviled eggs. Take the other half, place it in a bowl and mash it up like you would a potato.
- Then, scoop the yolks into bowl.
- Add in the coriander, smoked paprika, chili powder, red wine vinegar, Greek yogurt, salt and pepper, and mash/ mix until all ingredients are well incorporated.
- Pipe into the egg white halves. If you would like, garnish with parsley and enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 deviled egg half, Sodium 140 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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- Sausage and Apple Crêpes. This recipe by kitchen concoctions would be delicious in the fall. The taste of apples and sausage put together wrapped with a thin pancake and drizzled with sauce is perfect.
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