Crepes are a breakfast classic. However, you can bring them to the table at lunch or weekend brunches with this savory, Mediterranean take on the dish. Combining mushrooms, onions and black olives with goat cheese, this is one of the most satisfying crepes you will ever have!
You may never want to go back to fruit filled crepes again once you try this recipe; and you can be sure that all of your friends will want this recipe!
These delicious crepes are so simple to make. It is possible to buy readymade crepes but there is no reason to do that when they are so easy to make yourself. You will need flour, eggs, milk, water, salt and butter to make the crepes. You just need to pour the batter into the pan then use the bottom of a ladle to spread it over the pan. Get the crepe nice and thin and it will cook quickly.
Now, do not be put off if your first effort does not work out, because making crepes is something you get better at the more you do it. You might like to make some practice ones before you make the rest. Pancakes are easier to make because they are thicker, so they are harder to burn or get wrong, but you will need crepes for this recipe because they are thinner and more elegant, and they go perfectly with the vegetable filling.
To make the filling you will need to gather together your mushrooms and other ingredients. As well as the mushrooms you will need black olives and goat’s cheese, as well as some onion and garlic. The best way to cook the veggies is to do the onions and mushrooms together, chopping them and threading them on to skewers. Then they can cook over the barbeque. Let them get a nice smoky aroma and tasty char. Combine the cooked vegetables with the cheese, olives and seasonings and you have a nice filling all ready to go into your prepared crepes. Work quickly, rolling the filling up in the crepes and serve these hot for the best results. As you cut into one, you will love how smoothly your knife cuts through the creamy filling and you will be amazed how tasty these are.
Offering a well-balanced flavor with some French and Mediterranean accents, these tasty crepes are perfect for vegetarians or if you simply want a change from meat. Something else you might wish to do is serve one of these as an appetizer before a meat course. They are also perfect for brunch. They are more filling than lighter appetizers but you can allow a good pause between the appetizer and the main course so as not to fill people up too much before presenting the entrée. These are quite impressive so if you want to make something to wow your brunch or dinner guests, why not try this recipe? Feel free to tweak it, perhaps leaving out the olives or swapping the goat’s cheese for mozzarella, if you want to tailor it for your own palate.
- 1 cup all-purpose flour (you can substitute ½ cup with whole wheat flour if desired)
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted Oil sufficient for frying
- 1 (or more, if desired) clove garlic, minced
- 1 small onion, grilled and minced
- 1 cup button or crimini mushrooms, grilled then diced
- ¼ cup black olives, pitted, drained and chopped
- 2 tbsp goat cheese
- Pepper, to taste
- Oil sufficient for sautéing A dash of balsamic vinegar
- You will need to start by cutting the onion into 1" pieces and skewering along with the mushrooms. Grill for about 5 minutes, turning periodically or until the onions and mushrooms have reached the desired doneness. This can even be done the day before; this dish can be a good way to use up extra grilled onions and mushrooms from the previous day’s cookout.
- To make the filling; sauté the garlic and grilled onions until translucent. Next, add your mushrooms and olives. Add black pepper to taste, stirring regularly. Once the mushrooms have softened, remove from heat and pour into a bowl. Combine with the goat cheese and add a dash of vinegar. You are now ready to make your crepes.
- This is a very basic crepe recipe. Simply beat the eggs and whisk in the other ingredients while heating a frying pan to medium-high; use a non-stick pan and oil it just a little. Pour ⅛ of your batter into the center of the pan and using a circular motion, allow the batter to spread around the pan. Cook each side for 2 minutes, then fill and roll into a cone. Serve with a green salad.
This interesting twist on the classic crepes recipes is one you can use for breakfast or brunch and will make a convert out of you. This might be very different to whatever you normally have for brunch but it is well worth a try, and the recipe is also versatile enough to serve for lunch, dinner or as an appetizer. The Mediterranean ingredients in the filling combine with crepes which are French, and all the flavors work very well together. Do not be nervous about making crepes because it is easy. You might want to make a couple of practice ones first though!
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