Crepes Parcels with Poached Egg
Category: Main Courses
Servings: 4
This delightful recipe features delicate, homemade crepes filled with a soft poached egg, topped with a rich tomato sauce, and garnished with aromatic basil. Itβs a perfect dish for a light yet fulfilling main course, ideal for those who appreciate the harmony of fresh ingredients and classic techniques. Follow the steps below for a truly satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 125g |
| Eggs | 1 |
| Lactose-Free Milk | 250g |
| Salt | to taste |
| Fresh Basil | to taste |
| Leeks | 1 |
| Peanut Oil | to taste |
| Eggs (for poaching) | 4 |
| White Wine Vinegar | 10g |
| Canned Peeled Tomatoes | 600g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | to taste |
| Ground Black Pepper | to taste |
Instructions
-
Prepare the Crepe Batter:
- In a bowl, whisk together 1 egg and 250g of lactose-free milk. Gradually sift in 125g of 00 flour to avoid any lumps. Stir vigorously with a whisk until the batter is smooth and free from any clumps. Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes.
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-
Make the Tomato Sauce:
- While the batter is resting, prepare the tomato sauce. Use a fork and knife to finely chop the canned peeled tomatoes into a rustic puree.
- In a saucepan, heat a splash of extra virgin olive oil over medium heat. Add the garlic clove, allowing it to heat for about 1 minute until fragrant, but be careful not to burn it.
- Remove the garlic, and pour in the chopped tomatoes. Season with salt and black pepper to taste. Let it cook over medium-high heat for approximately 15 minutes, until the sauce thickens and the liquid reduces. Set aside to cool slightly.
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Cook the Crepes:
- After the batter has rested, stir it again to ensure itβs smooth. Heat a 22 cm crepe pan (or a non-stick frying pan) and lightly grease it with a small amount of peanut oil. Use a paper towel to spread the oil evenly across the surface.
- Pour a ladle of batter into the hot pan, swirling it to evenly coat the base. Cook for about 1 minute on medium-low heat, or until the edges start to lift, then flip and cook for another 30 seconds. Set aside and repeat with the remaining batter.
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Poach the Eggs:
- Remove the green outer layer of the leek and trim both ends. In a pot, bring salted water to a boil and add 10g of white wine vinegar.
- Create a gentle whirlpool in the water using a whisk. Crack one egg into a small bowl, and carefully slide it into the center of the whirlpool. Let the egg cook for about 3-4 minutes until the white is firm but the yolk remains soft.
- Carefully remove the poached egg from the water and set aside. Repeat the process for the remaining eggs.
-
Assemble the Fagottini (Parcels):
- Place one crepe on a flat surface. Gently place one poached egg in the center of the crepe.
- Close the crepe around the egg, folding the sides in to create a small parcel, and tie it with thin strips of leek for a beautiful presentation.
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Serve:
- Spoon a little of the tomato sauce onto each plate, spreading it evenly. Place the crepe parcel on top of the sauce.
- Drizzle with a little extra virgin olive oil, add a pinch of black pepper, and garnish with fresh basil leaves for a fragrant finish.
Tip: These crepes are best served immediately while the egg is warm and runny inside, with the vibrant tomato sauce adding a burst of flavor.
Enjoy your Crepes Parcels with Poached Egg as a light yet satisfying dish that beautifully combines textures and flavors. The crispy crepes, rich tomato sauce, and the luscious poached egg make for a deliciously memorable meal. Perfect for a cozy dinner or a special occasion!
