Hello Lovelies!
I hope everyone had a great week and is ready for the weekend! I know I am and couldn’t be happier that it is almost here! I was recently in Las Vegas last weekend celebrating my friend’s birthday and other friend’s engagement! I had so much going on I didn’t have a chance to have a post Monday so sorry about that lovelies. Life gets busy sometimes and time slips away before you know it! I will try to always have something for you even if it’s a little tip about what I love or like to buy. I promise I’ll be better at posting! I created this delicious crape recipe for you to enjoy this weekend! Can someone say brunch?! I love crepes and always wanted to try making them and finally did and they are a lot easier than I expected. It takes a few tries flipping before you get the hang of it, but after a couple times it’s super easy you will look like you can have your own cooking show. I wanted to try to keep the healthy aspect for these so I used egg whites, spinach, mushrooms and tomatoes with a little feta cheese for the filling. I topped the crepes with a hollandaise sauce that I also made from scratch. The great thing about the sauce is you use egg yoks to make it so the leftover whites went into the filling. To also go along with this delicious meal, I paired it with some spicy bloody Mary’s! I love bloody Mary’s specially after a night of drinking… best hangover cure you can do for yourself.
I didn’t make the bloody mix from scratch store bought, but added bacon and some extra ingredients to help make it personal. Overall the whole meal took about an hour total to make everything, but you can prep prior to help save time. The crape batter needs to sit a while before cooking so that is something you can make ahead of time the night before even. The recipe makes about 6-8 crepes and so for me I had leftovers which turned into dessert crapes later on in the day. Paired with yummy Nutela, strawberries and bananas and topped with whipped cream! You can just make the dessert crapes or change the filling and keep the hollandaise sauce the possibilities are endless. I had some hollandaise sauce left over too and made a little eggs benedict for breakfast the next day. Whatever recipe you decide to use from me let me know how you liked it! I love hearing feedback and want to know what your favorite part was and why? I hope you lovelies have a wonderful weekend and can have a brunch to share all this goodness with you friends and family! See you Monday for a Nekter juice feature!
Xoxo Shaunté
Ingredients Hollandasise
Serves 6
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
Directions : Step 2
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. (It's a lot of arm work!!) Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Ingredients Crapes :
Serves 6
- 1 cup all-purpose flour
- 3 eggs
- 1 1/2 cups whole milk, divided use
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons unsalted butter, melted, plus whole butter for cooking crepes
Crape filling:
Serves 4-6
- 1 cup spinach
- 4 egg whites
- 1/2 cup tomatoes
- 1 cup mushrooms
- 1/8 teaspoon olive oil
- 1/2 S&P
- 1 clove garlic minced
- 1/4 cup feta cheese or sprinkle a little on I used around 1/4
Making the filling is easiest part!
Step 3 DO this last!
Start with olive oil in a saucepan and add mushrooms they produce liquid then add spinach and sautee till both are soft and then add tomatoes, garlic, and eggs topped with S &P and mix until a fluffy scramble. Place about 1/4 cup of mixture in crape and roll and pour hollindaise sauce over and serve!
Directions for crapes: Step 1
Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.
(Recipe from La Madeleine from Food Network)
I used "Zing Zang Bloody Mary mix and added crispy bacon, pepper and Tabasco to make it even Yummier!!
The dessert crepes are filled with sliced bananas & Strawberries! I cut the strawberries up and soaked them in sugar for 3 hours before using them in the dessert crepes!! top it all off with Whipped cream and your in Heaven!
