SPICY CRÊPES
INGREDIENTS
3 eggs
1 cup milk
1 cup all purpose flour
Salt
Butter
Dried tarragon
Vegetables of your choice! (we used corn, broccoli, carrots, grape tomatoes, onion and garlic)
Stock of your choice (we used homemade chicken stock)
Cheese! (we used Parmesan, buffalo milk mozzarella and black lemon gouda!)
METHOD
To make your crêpe batterer add flour, milk, salt, lemon seasoning, tarragon, and a few dashes of Black chilli lime to a mixing bowl. Crack three eggs into the bowl and whisk all together until smooth. Melt a dollop of butter in a pan and pour into the batter, whisk again.
In a large pan, over medium heat, pour batter into the pan, creating a small thin layer over the bottom. Cook 1-2 minutes and flip. Remove crepe from the pan and put on a plate to cool. Continue for the remaining batter (should make roughly 8-10 crepes).
In a large pot caramelize your garlic and onion then add 1oz Krupnik and sauté - add all of your vegetables and stock and cook. Add 1/2 cup of Habba Java Lava, and some salt. Cook until the vegetables are soft. Add all to a blender and blend until not fully smooth, some vegetable chunks are nice! Place back into the pot and add 1 cup of grated cheese. Cook until thick (you can add more vegetables at this point if you’d like a more chunky sauce).
To put your crepes together - place one crepe on a plate, spread a layer of Mustard and grated cheese, place another crepe over top and add your filling, buffalo mozzarella, and more grated cheese. Fold edges in and roll (like a burrito). Pour some melted butter over top and add grated parmesan. Place in oven safe dish and bake at 375 for 15 minutes - broil 1-2 minutes and you’re done!
Serve with salad or greens of your choice!
