During the Summer, CB and I continued on one of our favourite adventures: what other delicious thing can we do with eggs? For those of you who have been down this road with us before, you’ll have some idea of what we tried. For everybody else – spoiler alert: there was cheese.
This is a fantastic one to use up all the leftover herbs you might have been accumulating over the week from odd dinners and such. We normally hold a ritualistic cleansing of the fridge every Saturday morning after the Big Shop arrives where most weeks, the first thing into the bin is leftover wilted herbs. The recipe should act as a guideline in terms of herb to egg ratio – anything up to that amount should be fine, meaning that this is a great option for you, regardless of the state of your salad box.
We used a crepe pan to make these which was fun but highly unnecessary – my trusty heavy bottomed pan does the job admirably as well. Also feel free to mess around with crepe fillings, depending on what you have. We did a classic coriander/feta/tomato mix but what about mozzarella, basil and tomato? Marscapone? Ricotta? Now we’re on the long road towards warmer, sunnier months, you’ve got all the time in the world to experiment.
Easily scalable and, because you’ll use a warmed oven as a holding area, a good one for when you have guests. If you’re doing the “New Year New Me” thing following festive excess, this works well with calorie spray instead of olive oil to fry the crepes.
55g of chopped mixed herbs – whatever you have in the cupboards, but try to use 2-3 different types
1/2 tsp of salt
30-50g of crumbled feta, depending on how much you love it – once crumbled, it can go a long way
2 medium sized tomatoes, chopped
a squeeze of lemon juice
a handful of coriander leaves – left whole or at least not chopped with the herbs above
- Preheat your oven to 75 degrees C.
- Combine the chopped tomatoes, a squeeze of lemon juice and half a tablespoon of olive oil. Season to taste and set aside in the fridge.
- Beat the eggs with the salt, some pepper and the water. Add the chopped herbs and mix to combine.
- Heat a half teaspoon of olive oil your pan on a medium/high heat and make the first crepe/omelette by spooning 2 tablespoons of the egg mixture into the pan and spreading it gently until it’s as thin as possible without splitting.
- Let the omelette cook, undisturbed, for about a minute and a half or until the edges are just about turning brown. You won’t need to flip these as they’re so thin.
- When it’s done, carefully transfer into baking tray lined with greaseproof paper and put this into the pre-heated warm oven. At this point, you can sprinkle a small amount of feta in the middle of the crepe, and roll it up. If you’re feeling too flustered, leave the crepes in a flat pile on the tray and leave the filling and rolling as a table amusement.
- Repeat the above action with the rest of the egg mixture.
- Serve the crepes on plates with the tomato mixture at the side. If you’re feeling frivolous, I’d have this with a delicious mimosa. If not, have a glass of pulpy orange juice, to jump start your weekend morning.
Happy Fiesta Friday!!