Crepes with Feta Scrambled Eggs and Zucchini Salsa
If you’re on the lookout for a breakfast recipe that feels special yet doesn’t take hours of labor, these Crepes with Feta Scrambled Eggs and Zucchini Salsa might just be your new favorite. While flour tortillas can act as a stand-in, homemade crepes elevate this dish by 90%. Paired with a robust feta cheese enriched with herbs, tender scrambled eggs, and a flavorful zucchini salsa, this recipe promises to deliver a symphony of flavors on your breakfast plate.
Recipe Summary
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Category: Breakfast/Brunch
Ingredients
The following tables outline the ingredients needed for each component of this recipe.
Crepes
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Salt | 1/4 tsp |
| Flour | 2 1/2 cups |
| Milk | 1 cup |
| Butter (melted) | 1/4 cup |
Zucchini Salsa
| Ingredient | Quantity |
|---|---|
| Zucchini (sliced) | 1 |
| Olive oil | 1 tbsp |
| Roma tomatoes | 2 (diced) |
| Fresh coriander | 1/3 cup |
| Tomato juice | 1/3 cup |
| Ground coriander | 1/4 tsp |
| Fresh lime juice | 1 tbsp |
| Cumin | 1/4 tsp |
| Worcestershire sauce | 1/4 tsp |
| Salt and pepper | To taste |
Feta Scrambled Eggs & Filling
| Ingredient | Quantity |
|---|---|
| Butter | 2 tbsp (divided) |
| Mushrooms (sliced) | 1/4 cup |
| Fresh spinach | 1/4 cup |
| Eggs | 4 |
| Feta cheese | 1 cup (crumbled or sliced) |
| Roma tomatoes | 1/4 cup (heated and diced) |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 769.9 |
| Fat | 43 g |
| Saturated Fat | 23.4 g |
| Cholesterol | 523.5 mg |
| Sodium | 990 mg |
| Carbohydrates | 64.4 g |
| Fiber | 3.9 g |
| Sugar | 6.5 g |
| Protein | 32.4 g |
Instructions
Follow the steps below to prepare this delicious breakfast dish. The recipe has been divided into sections for better clarity.
Step 1: Make the Crepes
-
Blend Ingredients:
Combine eggs, salt, flour, milk, and melted butter in a blender. Blend for 1 minute until smooth. Scrape down the sides if needed and blend for a few seconds more. -
Refrigerate Batter:
Cover and refrigerate the batter for 1 hour. This resting period allows the gluten to relax and ensures tender crepes. -
Cook the Crepes:
- Use an upside-down crepe pan or a non-stick skillet. No oil or fat is necessary for cooking.
- Pour a small amount of batter into the pan. Tilt and swirl to evenly coat the bottom of the pan.
- Cook over medium heat until the bottom is lightly browned (about 2 minutes). Flip and cook the other side for a few seconds.
- Stack cooked crepes on a plate with wax paper in between to prevent sticking.
Step 2: Prepare the Zucchini Salsa
-
Cook Zucchini:
Brush zucchini slices with olive oil and lightly fry until golden on each side. Avoid overcooking as the zucchini should remain firm. Let cool and finely dice. -
Mix Salsa:
In a bowl, toss the diced zucchini with roma tomatoes, fresh coriander, tomato juice, ground coriander, lime juice, cumin, Worcestershire sauce, salt, and pepper. Adjust seasoning to taste. -
Chill:
Cover and refrigerate for up to 2 hours. The salsa yields approximately 2 cups.
Step 3: Prepare the Feta Scrambled Eggs and Filling
-
Cook Tomatoes:
Heat diced roma tomatoes over low heat until warmed through. Set aside. -
Sauté Mushrooms:
Melt 1 tbsp of butter in a skillet. Sauté the mushrooms until their liquid evaporates and they turn golden brown. Remove and set aside. -
Wilt Spinach:
Add spinach to the skillet, cover, and cook until wilted. Keep warm. -
Scramble Eggs:
Melt the remaining 1 tbsp of butter in a fresh skillet. Pour in the beaten eggs and cook over low heat, gently stirring until soft and creamy. Avoid overcooking.
Step 4: Assemble and Serve
-
Fill the Crepes:
Lay 8 crepes on a flat surface. Place scrambled eggs in the center of each crepe. Add the mushrooms and spinach mixture, then sprinkle with half the feta cheese. -
Roll the Crepes:
Fold one side of the crepe over the filling and roll tightly. Repeat for all crepes. -
Plate the Crepes:
Place two rolled crepes on each warmed plate. Top with zucchini salsa and drizzle with heated tomato sauce. Sprinkle the remaining feta cheese over the top. -
Serve:
Enjoy this delicious dish warm, with a side of fresh fruit or a light salad for a complete brunch experience.
Pro Tips
- Make-Ahead Crepes: Crepes can be made in advance and frozen. Simply layer them with wax paper and store in an airtight container. Reheat gently before filling.
- Feta Substitution: If feta is unavailable, you can use ricotta salata or a similar firm cheese with herbs.
- Salsa Versatility: The zucchini salsa pairs wonderfully with grilled meats or as a topping for tacos. Make extra to enjoy later!
Enjoy this recipe that combines the elegance of crepes with the hearty satisfaction of a well-rounded breakfast! For more breakfast inspiration, visit Love With Recipes.
