Sometimes I drag my laptop into the kitchen with me–sometimes for recipes, sometimes for some tunes. I love me some tunes. I don’t know what it is about cooking, but iTunes spits out just the most brilliant shuffle-driven playlists EVER when I’m cooking. If technology is going to have a human-murdering uprising spree… We’ll probably have a pretty good soundtrack, which means I’m like 80% okay with it. Ahem.
So I made you some crepes for breakfast, filled with fresh, delicious end-of-summer sweet corn and zucchini. And a fried egg. Oh, and I thought I’d share this rather killer playlist my computer magically concocted for me while I was making them. Sometimes I swear my iTunes has a humanlike, aesthetically attuned brain and it’s better than mine.
As I was saying… I’m really into corn and zucchini. Together.
Crepes are at least as easy as pancakes. It’s the truth. All you do is blend some stuff you probably already have in a blender (even this is not a necessity), let it sit in the fridge for an hour or so to get rid of pesky bubbles, and then go to town with a frying pan.
Corn and zucchini meet the saute pan. If they didn’t already get acquainted in the produce section, they get to do that now. Onion’s there too, being an awkward third wheel. Aw!
Hhhreppe. That’s how it’s really pronounced.
Savory breakfast without eggs? Unheard of. Cook some. I’m okay with broken yolks, you okay with broken yolks? Yeah? Okay, good.
Layer some veggies on the crepe, top with an egg, salt and pepper the whole shebang. Tuck and roll fearlessly. If it starts to feel messy, just keep going.
Oof. That’s a pretty breakfast.
Summer Vegetable Crepes
(crepes recipe from Alton Brown)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
1 ear corn, shucked
1/2 of a zucchini, diced
1/4 of a yellow onion, diced
1/4 cup fresh cilantro
Olive oil or butter, for frying eggs
Salt and pepper to taste
In a blender, combine all of the first five ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
Coat a medium pan with melted butter. Pour about 1/4 to 1/3 of a cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Continue until all batter is gone. Keep crepes stacked in between sheets of wax paper.
Heat about 1 tablespoon of olive oil in a medium saute pan. Add onions and cook until translucent, then add corn and zucchini and cook over medium heat until cooked but still crisp, about 6-8 minutes. Stir in cilantro and set aside.
Lastly, heat a bit of olive oil or butter, or a combination of both, in a large skillet over medium heat. Crack 4 (or however many crepes you’re making) eggs into the skillet, cover and cook to desired doneness.
Set aside a bit of the vegetable mixture to top your crepes with and divide the remainder among the crepes. Top with an egg, season with salt and pepper, and roll crepes. Top with remaining vegetable saute.
(The crepe recipe makes more than 4 crepes–keep the rest stacked between wax paper in the freezer… Or eat them as soon as you’re hungry again. Whatever.)