Monday, January 5, 2015

Savory Egg, Leek, Herb & Goat Cheese Crêpe Squares

I love making crepes. Albeit they take some practice so if you don’t get them on the first try keep trying, you will. Plus, eating the mistakes is a great perk! I made these for brunch this weekend. I’ve also made this version of them for brunch with my girl friends a while back (like last year!). They’re great to make ahead & to serve at room temperature. They also look super posh & make for a completely satisfying breakfast, lunch or dinner.

  • 1/2 cup flour
  • 1 1/2 teaspoons sugar
  • pinch sea salt
  • 3/4 cup milk
  • 2 large eggs
  • 1 1/2 tablespoons melted butter
  • 2 oz goat cheese
  • 4 eggs
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 baby leeks, thinly sliced
  • 2 tablespoons chives, finely chopped (use this tip to cut chives easily & quickly!)
  •  1/4 tablespoons fresh parsley, chopped
  • 1/2 avocado, sliced (optional)
  • 2 cups mixed field greens (optional)
  • 2 teaspoons vinaigrette (optional)
Make it!
  1. Combine flour, sugar, salt, milk, 2 eggs & the melted butter in a bowl. Either whisk until smooth or blend in a blender for 30 seconds.
  2.  Let the crêpe mixture rest for 15 minutes.
  3. Preheat oven to 350 degrees.
  4. Heat a 12 inch non-stick skillet over medium heat & lightly coat with butter.
  5. Add 1/3 cup batter & swirl to completely cover skillet. Batter should be thin enough that it spreads out with ease.
  6. Cook until underside of crêpe is very lightly turning brown, about 2 minutes. Then flip. I found using a rubber spatula to loosen the edges was helpful.
  7. Layer crêpes on pieces of wax paper so they don't stick to each other.  Store in the fridge for up to a week or use right away.
  8. Place crêpes on a baking sheet lined with parchment paper.
  9. Place 1/4 of the sliced leeks, chives & parsley on the center of each crepe.
  10. Crack an egg in a small bowl & drop onto of each crêpe, season with salt & pepper.
  11. Then sprinkle some of the goat cheese on top of each egg.
  12. Fold the edges in to make a square shape. The egg whites act like a glue & will keep them in place.
  13. Bake 10-12 minutes.
  14. Top with some more chopped parsley & chives. You can also fry up some of the leeks in a little bit of olive oil with a dash of salt in a skillet for 2-3 minutes & top your crepes with your frizzled leeks to add a little bit of crunch. Make sure to take the leeks out of the pan & let them rest on a paper towel before you plate them so that they don't get soggy & stay crispy.
  15. Serve with mixed greens tossed with vinaigrette & some fresh sliced avocado.

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