Hot Egg Salad Crepes Food

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.

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.

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.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

CREPES WITH FETA SCRAMBLED EGGS & SALSA

Steps:

• Crepes:.
• Put all the ingredients in your blender, blend for 1 minute.
• Scrape down the side, blend for a few seconds until smooth.
• Refrigerate for 1 hour.
• To Cook:.
• Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
• Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
• Remove from heat and stack on a plate with wax paper between the crepes.
• Zucchini Salsa:.
• Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
• Do not over cook, they should still be firm, cool& fine dice.
• In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
• Cover& refrigerate for up to 2 hours.
• Yields 2 cups.
• Feta Scrambled eggs and filling:.
• Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
• Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
• Add spinach, cover and heat until it has wilted; keep warm.
• Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
• To Serve:.
• Place 8 crepes on a work surface.
• Divide the scrambled eggs between the crepes placing them in the center of each crepe.
• Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
• Fold one side in and roll up the crepe.
• Place 2 crepes on each of 4 WARMED plates.
• Top with the zucchini salsa.
• Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
• Enjoy.