I am a huge fan of crepes. They make a perfect meal for breakfast, lunch or even dinner, and are a great way to show off some creativity. "Creperies" are popping up everywhere with menus including savory crepes with ingredients like eggs, mushrooms and cheese, and sweet crepes with everything from bananas and honey, to chocolate and whipped cream. I decided that I try it out for myself, and now that my first attempt was successful the possibilities are endless!
Egg, Spinach, Tomato and Cheese Crepes
1 cup milk
2/3 cup all-purpose flour
1 1/2 teaspoons oil
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon brown sugar
pinch of salt
1/2 chopped white or yellow onion
1 clove garlic
1 medium tomato
8 oz chopped fresh or frozen spinach
1 teaspoon cayenne
salt and pepper to taste
cheese slices, or grated cheese
Combine ingredients in blender or mixer, and mix until smooth. Cover and refrigerate for an hour or longer.
Beat eggs in a bowl and chop tomato. I recommend removing seeds from tomato to reduce the amount of water in your egg mixture. Heat oil in a non-stick skillet, or griddle, and cook garlic and onion until soft. Add tomatoes, spinach and spices, and cook for 6 to 8 minutes.
Pour eggs and cook until scrambled. Then remove from heat and keep warm while making crepes.
Heat non-stick skillet, or crepe pan if you own one... not necessary. Pour a 1/4 cup of crepe mixture and tilt the pan around so it evenly covers pan. Let cook for a few minutes until brown, then flip. I find it easier to flip crepe by peeling an edge up with my fingers, and then just flipping it over with my hands.
While cooking the other side, sprinkle grated cheese, or halves of slices of cheese, down the middle of the crepe. Using a spoon, spread egg mixture on top. Once other side is brown, fold sides over. Since my mixture cooled a little during my first few attempts at crepe perfection, I steamed the inside of the crepe by covering the pan for a couple minutes.
Now it wouldn't be a Kid Curry dish without some added heat. I chose sriracha and very hot crushed red pepper flakes from Penzey Spice!