Wednesday, February 1, 2017

Brunch 2: Crepes, Eggs and Potatoes

This is yet another Sunday brunch post. Some yummy Crepes filled with eggs and topped with potatoes. Vegetarians, feel free to use tofu for the scramble and an egg substitute in the crepes.

My usual goto are Eggs and Potatoes with a slice of toast. But I felt a bit fancy and tried these crepes. They are delicious.

Add some roasted tomatoes and a couple of orange slices and you have a beautiful meal.

Egg Scramble:
Onion - small chopped 1/2
Eggs - 4
Salt and Paprika - To taste
Parsley/Cilantro - 1 Tbsp chopped
Milk - 2 tbsp
Butter - 1 tbsp

Beat all the ingredients for the scramble. Heat a pan and add some butter to the pan. Add the egg mixture and scramble till done.

All Purpose Flour - 1 Cup
Milk - 1/5 Cups
Butter - 1 Tbsp
Eggs - 2
Salt and Sugar - a pinch each

Thaw the butter and add all the other ingredients to the butter and whisk well until there are no lumps. Heat a pan and grease with some butter. Add about a 1/4 cup of batter to the pan and swirl around till it coats the pan. Cook for about 30 seconds and flip. Cook through and remove. Make the rest of the crepes with the batter.

Sautéed Potatoes:
Red Potatoes - 2
Salt and Paprika or Red Chili Powder - 1 tsp each
Garlic - 2 Cloves Crushed
Oil - 1 tbsp

Cut the potatoes into 1 inch pieces and boil till tender.
In a pan, heat the oil, add the garlic and sauté for 10 seconds. Add the potatoes and the salt and red chili. Sauté till the potatoes are golden brown at the edges.

Slice the Tomatoes and roast on an oiled pan till soft on both sides. Sprinkle with Salt,

Add some egg scramble to each crepe and roll. Top with the potatoes and serve with a couple slices of the tomatoes and the Orange slices.

Serve warm.