Sunday, March 15, 2015

Vegetable Stuffed Egg Crepes with Asian BBQ Sauce

Food blog surfing can be such fun - tripping lightly through the blogsphere and ohhing and ahhing at pretty pictures and interesting new recipes. But at the end of this sensory binge when you can't remember where you saw something or forgot to bookmark it, you have the dreary job of trying to get your human computer to pull up the correct site so you can make that dish that was so inspiring.

Don't worry, this has a happy ending. Exhibit A above is the happy mish-mash of two posts that got conflated in my memory and produced a wonderful brunch (or quick week night meal!). Lots of flavor, healthy veggies and fairly inexpensive if you've got a few key pantry items.

With an over abundance of eggs in the refrigerator to the tune of 5 dozen (we get them for free...) and a desire to make a more vegetable heavy brunch meal, I found Worthy Pause's post on Korean egg crepes. Recalling how I swooned over Smitten Kitchen's Japanese vegetable pancakes and the yummy sounding sauce, I cobbled together this meal and it was a real winner!

Looking back at both posts, my sauce is nothing like Smitten Kitchen's, but it was fun and appreciated. Those vegetable pancakes are still calling my name. Don't be surprised if they make an appearance soon!

Don't be daunted by the apparently long recipe, the sauce is the key and once you make it once, it's easy to toss all of this together as your morning coffee is making it's way to your brain!

Vegetable Stuffed Egg Crepes with Korean BBQ Sauce (inspired by Worthy Pause and Smitten Kitchen)
(serves 2-3)

6 eggs
3 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon olive oil
pinch salt

3 tablespoons olive oil
1 clove garlic, minced
1 small head green cabbage, shredded on mandoline (about 3-4 cups)
1 large carrot, peeled with a vegetable peeler
2-3 leaves black kale, cut in ribbons
3 green onions, sliced thin
sprinkle with 1 teaspoon sesame oil
salt and pepper
minced cilantro for garnish

1/2 c BBQ sauce (make your own!)
2 teaspoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon sesame oil

Crack eggs and beat well. Add soy sauce, sugar, olive oil, and salt and rebeat and set aside. Combine sauce ingredients and set aside.

Heat a large skillet over medium heat. Add oil and saute onion and garlic until soft. Add remaining vegetables and saute, tossing continuously until vegetables cook down and reduce in size by at least half. Season with sesame oil and salt and pepper as desired. Keep warm while you make the egg crepes.

Crepes must be made in a non-stick pan. They are very delicate and really won't flip in a cast iron or other type of pan. Heat a non-stick omelet pan over medium low heat for a few minutes. Pour in enough egg batter to coat bottom of pan at about 1/3 inch depth in the middle (about 1/4-1/3 cup of batter). Your first few attempts may not work out the first time you attempt the recipe, be gentle with yourself. You can eat these mess ups with the veggies and sauce, they just won't be stuffed crepes!

Allow the crepe to cook slowly, scraping the edges all around down in anticipation of slipping a rubber spatular under the whole crepe and flipping it gently. Do not flip it until the egg is nearly completely set in the middle. Flipping the crepe is just to brown the edges of the face up part of the crepe. Once the egg is set, gently slide your spatula under it and make sure you can lift the crepe without it ripping and flip to lightly brown the other side. Keep down crepes warm in a low heat oven and repeat process until all crepes are made.

Fill each crepe with about 2 tablespoons of veggies mixture, fold over sides and drizzle with the sauce and garnish with cilantro.


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