Tag Archives: cheese

Crepes with Parmesan Scrambled Eggs

You can stuff anything into a crepe–sweet or savory–and it will be a new experience each time.  Some of my favorite fillings are nutella with banannas and raspberries; crockpot apple pie oatmeal; and marinated peppers, mushrooms, and onions.  Here’s a nice brunch-y recipe that pairs great with a spicy bloody mary.  If you don’t want to make the parmesan sauce, garlic hummus is an awesome substitute!

PREPARATION ORDER:
1- Prepare crepe batter, and set aside for 20-30 minutes
2- Prepare parmesan sauce
3- Prepare scrambled eggs in a bowl, but do not cook until crepes are almost finished
4- Make crepes.  Keep warm on a plate covered with foil, or in a stove warmer on very low heat
5- Cook scrambled eggs when crepes are almost finished
6- Fill crepes with eggs, drizzle with sauce, wrap, & eat!

CREPES (Ingredients & Method):
1/2 C all-purpose flour
3/4 C milk
2 eggs
1T butter (melted)
1/3 tsp salt

In a food processor, mix eggs for about 10 seconds.  Add milk and butter, and mix 10 additional seconds.  Add flour and salt.  Mix again for 10-15 seconds.  The batter should be considerably runnier than a pancake mixture, but should also maintain a slight thickness.  If its still too thin add additional flour 1 T at a time until desired texture is reached.  See video below for an example of my own ideal crepe batter consistency.  Let batter sit 20-30 minutes while you prepare the sauce and eggs.

When cooking crepes, heat a no-stick skillet over medium-low heat.  Remove the skillet from heat and coat the pan with a small layer of vegetable oil (I use a pastry brush).  Scoop 1/4 C of the crepe mixture into the skillet and use your wrist to distribute the batter evenly around the circumference of the pan.  Return to stovetop.  When edges begin to brown (after about 1-2 mins), use you fingers and the tip of a cereal spoon to flip crepe.  Cook for an additional minute.  Remove from heat, store on a plate covered with foil, or in a warmer.  Repeat until batter is gone.  This recipe should make about 4 thin crepes.

PARMESAN SAUCE (Ingredients & Method):
1/2-3/4 C milk
1/4 C cheese (shredded)
1 T butter
1T flour

In a small saucepan, melt butter.  Stir in flour.  Add 1/2 C milk and stir until sauce thickens–this will happen as the mixture boils for a few seconds, but it is important to continue stirring during the process so the sauce does not burn.  After sauce thickens, add cheese and stir until melted.  This will be a pretty thick sauce, so if you’d like to thin it out, add extra milk 1 T at a time until sauce reaches desired consistency.

SCRAMBLED EGG FILLING (Ingredients & Method):
4 eggs
1 tsp garlic
1/4 C shelled edamame (thawed if stored frozen)
1/4 C shredded carrots
1/8 C shredded parmesan cheese
1 T mixed Italian herbs
4 T water

Beat eggs in mixing bowl with 4 T water.  Add garlic, edamame, carrots, parmesan, and herbs.  Beat until thoroughly distributed.  Scramble over medium heat in no-stick skillet to your preferred consistency.

Assemble by spreading 1/4 of the egg mix in the center of one crepe.  Drizzle parmesan sauce over top and roll crepe into a tube shape, shown below.

You can fold your crepes simply by placing your filling in the center and then rolling them up, as in the picture at the top of this post; or place your filling on one half of the crepe, flap the other side over the top to form a half, circle, and then fold again to form a triangle.

Drizzle the remaining parmesan sauce on top & enjoy with a fresh bloody mary or some apple slices!

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Garlic Basil Grilled Cheese

There are sooo many things that can be done with grilled cheese, but THE BEST combination is garlic, basil, & muenster cheese.  When muenster melts, it becomes super stringy–one of the defining features of a magnificent grilled cheese.  Some tomato slices or a few caramelized onions and mushrooms are also a nice addition, if you have them on hand.

INGREDIENTS:

1 T butter
2 slices Buttery Beer Bread (or any bread)
1 T minced garlic (I use jar garlic–I know, how faux pas!)
3 basil leaves, depending on size
2 slices muenster cheese

DIRECTIONS:

In a non-stick skillet, melt 1/2 T butter over medium heat.  Roll it around in the pan so it covers the same area your bread will.  Atop this buttery goodness, proceed to construct the following masterpiece:

LAYER 1: Buttery Beer Bread (bottom slice)
LAYER 2: 1 slice cheddar cheese
LAYER 3: 1 T minced garlic–spread it over the cheese with a spoon
LAYER 4: basil leaves
LAYER 5: 1 slice muenster cheese
LAYER 6: Buttery Beer Bread slice (top slice)

Apply a lid to the skillet, so the cheese melts as desired.  When the first side approaches a crispy golden brown, toss in the remaining 1/2 T of butter.  When it melts completely, scoop up the sandwich with a spatula, distribute the melted butter as described in the first step, and plop the sandwich back into the buttery delight–uncooked side down, of course.  Replace the lid, if cheese needs more melting urgency.

Cook until bread becomes a crispy golden-brown.  Remove from heat and transfer to plate.  Slice at an angle.

Have a beer, and serve sandwich with Vegetarian Chili, tomato soup, or your favorite salad.