Building a savory, non-flour crêpe. The crêpe: whisk 5 eggs with - TopicsExpress



          

Building a savory, non-flour crêpe. The crêpe: whisk 5 eggs with 2 Tbsp of milk, and 1 tsp of soy sauce. Pan fry using a thin layer of the batter, over a a very small amount of butter (to coat the pan), use the lid to turn over without tearing. The filling: saute one minced garlic clove, one cubed onion and carrot, two chopped collard greens leaves, four large cubed shiitake mushrooms, and chopped wedge of cabbage (purple) in olive oil; seasoned with Herbs de Provence, basil, salt and pepper. roll in the filling. One could change this up by adding grated or thin slices of Gruyere cheese, inside the crepe, or a small amount of a white sauce or lemon sauce, over top (not done at this meal). BTW, for those of you with Celiac disease, this is gluten free!
Posted on: Sat, 22 Nov 2014 02:41:21 +0000

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