Monday, July 20, 2009

Spinach Stuffed Crepe & Eggs

It is always luxurious to make a nice breakfast, these days I am lucky to get my morning coffee and assorted gazing around the kitchen at work... coffee, toast, sausage, Odwalla Juice, Bacon all of it eaten on the run from while going through my morning routine. Last weekend I had the time to make a good breakfast for me and the rest of the house. I decided to make Crepes, something that all of us could enjoy in our own way. The kids could have theirs with butter and syrup with bacon on the side, I could have mine stuffed with fresh spinach with poached eggs on top. The whole process took just a little bit of work (if you call it work). I started with poached eggs, the way to make perfect poached eggs is simple and can be done ahead.

Start with about a quart of water in a 2 quart sauce pan add a tablespoon of vinegar and a sprinkle of salt. While the water comes to a boil fill a bowl big enough to hold all of the eggs that you plan to make with ice water. Once the water is boiling break one egg into a small bowl then stir the water around to make a "whirlpool effect" in the middle then gently poor the egg into the middle. Let it boil for about 3 minutes until the outside is white, but the middle is still soft. Pull it out with a slotted spoon and drop into the ice bath. Repeat the process for as many eggs as you want. The vinegar holds the eggs together so they don't turn into a mass of soft white ribbons. This method makes the perfect poached eggs every time. Later when everything else is done, just bring enough water to a soft boil so your eggs can fit loosely in and boil them for about a minute then serve.

For the spinach I diced up two strips of bacon an started them in a saute pan then I cleaned one bunch of spinach, so I pulled the stems off of about a pound of it tied together. Then washed the leaves in a bowl of salty water, the salt acts as an abrasive and pulls out the sandy dirt that comes with spinach. Then I put the spinach aside to drain for a few minutes.

While I was doing that I prepared the crepe batter, crepes are so easy just mix:

1 cup Flour
1 cup Milk
2 Eggs
1/2 tsp Salt
2 TBS Butter

mix them until they are well combined.

The next two steps are done simultaneously: Throw the Spinach into the hot pan with the cooked bacon, it will look like a ton of spinach until it starts to cook down. Then start with the crepes, heat up your biggest non stick pan (or crepe pan, I didn't use one) and poor about 1/4 cup of batter onto the hot surface then roll the pan around in a circular motion so you get a thin round pancake about 10 to 12 inches in diameter. Let it cook for about 2 minutes then flip and cook the other side. This recipe should get you about 8-10 crepes as they come off the pan set them aside for when you are finished. While you are making your crepes check the spinach it should cook down pretty quickly when it is done to you liking remove from the heat and cover

Now it is time to go, put your eggs in softly boiling water (for about a minute). Put your crepes on the plates set your spinach on them and fold loosely then put the eggs on top (I did two on each plate) garnish with about a teaspoon of sour cream and serve.

No comments:

Post a Comment