Live Real. Eat Real.

Breakfast Crepes

It seems I missed an important date this week:  as of Wednesday (February 20), I’ve been blogging for five years.

Five. Years.

A lot has changed since 2008; when I began, I posted pictures of my dog and related amusing stories about my husband and kids – recipes were pretty much secondary to the blog, although I’ve included them from the very beginning, mostly for my grown children, who are always asking for this recipe or that.

Look at what I have today.  In the beginning, my only readers were my friends, family and small-but-loyal group of women of a certain age (many of whom are still readers).  Today, I average over 65,000 unique visitors and nearly 300,000 page views a month.  Which I guess says a lot about the popularity of the way we eat, if nothing else.

But on to today’s recipe, which in no way, shape, form or fashion could be construed as “diet food.”  It’s high in calories, fat and carbs and is fancy enough to be considered a strictly “special occasion” dish.  And boy, is it gooooooood.

I decided recently to try my hand at crepes made with tapioca flour.  They came out okay, but because of the nature of tapioca, the crepes were kind of…rubbery.  I made them again a few days later, this time using a combination of tapioca, rice and potato flours and they were much, much better – still not quite as tender as a conventional crepe, but not nearly as tough and chewy as the ones made with tapioca flour alone.  They were certainly good enough to make this dish, which is simply spectacular, both in taste and presentation.

Now, because of the rice flour, these are not grain-free, and are just barely inside the “paleo” parameters, depending on your definition (if you don’t consider rice/potatoes paleo, then I guess they’re not; if you consider white rice/potatoes in moderation paleo, then they are).  I am certainly not going to quibble over it, because whether you consider the crepes “paleo” or not, they’re not something that is meant to be eaten on a daily, or even regular, basis – this is strictly an occasional thing.  Think a Mother’s Day or anniversary brunch, if you will.

Please, also note that unless you want to drown your crepes in Hollandaise, you probably won’t use all of the sauce, or even half of it, so the calorie and fat content of the nutritional information is probably overstated by quite a bit.

Breakfast Crepes

5.0 from 2 reviews
Breakfast Crepes
 
Serves: 5
Ingredients
Crepes
  • 3/4 cup tapioca flour
  • 1/2 cup sweet rice flour
  • 4 tablespoons potato flour
  • 1/4 teaspoon kosher sea salt
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1/2 cup water
Eggs
  • 10 large eggs, well beaten
  • 4 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup asparagus spears, trimmed, cut diagonally into 1/2-inch pieces
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon freshly ground black pepper
Hollandaise Sauce
  • 4 ounces (1 stick) unsalted butter
  • 6 large egg yolks, lightly beaten
  • 3 tablespoons cold water
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 ounces (1/2 stick) unsalted butter, melted
  • 1/2 teaspoon kosher sea salt
  • 1 teaspoon Worcestershire sauce
  • 2 dashes Tabasco sauce
Instructions
  1. Whisk together the tapioca, sweet rice and potato flours with the salt. In another bowl, whisk together the eggs, coconut milk and water. Add the dry mixture to the wet in 3 additions, whisking until smooth after each addition. The batter should be thin; add a little water if necessary to thin it out.
  2. Heat a well-seasoned cast iron skillet or other non-stick pan over medium heat and lightly grease with butter. Ladle a scant 1/4 cup of batter into the skillet, spreading it as thinly as possible as quickly as possible. Cook until the crepe becomes dry, about 45 seconds, then carefully flip and cook for another 15 seconds or so. Transfer to a plate and cover with a slightly damp towel. Repeat until all of the batter has been used; there should be 10 crepes. Keep covered with the damp towel and set aside.
  3. Melt the stick of butter in the top of a stainless steel double boiler set over, not in, simmering (not boiling) water. Add the egg yolks and cold water; beat with a wire whisk until fluffy and lemon colored.
  4. Add the melted butter, lemon juice, salt, Worcestershire sauce and Tabasco sauce. Do not boil. Whisk until the sauce thickens and keep warm over very low heat while scrambling the eggs, whisking frequently and adding a little hot water if the sauce thickens too much.
  5. In a large skillet, melt 2 tablespoons of butter over medium heat. Cook the onion and bell pepper until soft and the onion is beginning to turn golden, about 5 to 7 minutes. Add the asparagus, salt and pepper and cook for 2 more minutes. Add the remaining 2 tablespoons butter and the beaten eggs. Cook, stirring frequently, until the eggs are softly scrambled.
  6. Place 2 crepes on a plate and fill with some of the scrambled egg and vegetable mixture; roll up and place seam-side down. Top with 2 to 3 tablespoons of the Hollandaise sauce. Repeat with the remaining crepes and egg and vegetable mixture, topping each with the sauce, and serve immediately.
  7. Nutrition (per serving): 791 calories, 58.8g total fat, 760.1mg cholesterol, 865.8mg sodium, 526.6mg potassium, 45.3g carbohydrates, 3.3g fiber, 4.3g sugar, 21.9g protein





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