Stuffed Crepes and roasted vegis, long

Mainegg

playing with recipes for our work shop with a teacher that is vegetarian. This one is a keeper!
first I did a bunch of crepes.

used the stove for these not the egg

simple filling of ricotta, grated parm, flat leaf parsley,scallions and an egg.


folded into squares

vegis for topping. I used the recipe that I do of the roasted grape tomatoes with basil and feta just added more vegis. I will cut the evo next time as I do not want it as a dipping sauce.


after the vegis cooled I mixed in feta and basil. and topped the crepes with it. then just heated to hot in the egg.

I did a simple white sauce with some grated parm and did a small scoop on the plate. added the crepes and topped with more fresh basil. very very good and nice flavors. the roasted vegis had very slight smoke and it added to the dish. It looks oily here but they were not bad. I think cutting the evo will do it. I did a roll of garlic bread to go with it.

Little Steven

Julie,

Looks terrific!
I mentioned egg korma the other day. Takes less odd ingredients and you can use ground spices. Here is a recipe. You can use whole boiled eggs as well..I think it is better that way.
http://www.indianfoodforever.com/hyderabadi/egg-korma.html

Steve

cookn biker

They look great Julie!! Hey, I went last weekend to Serial Grillers house and he made butternut squash enchilladas. They were fantastic. Roast your b.nut squash, scrap and puree. Season (I think it was an eating well recipe. Email him and he will send it to you.) He used wholewheat torts and heat the canned enchy sauce. Add cheese inside and out, or whatever you think. Smokey, sweet flavor on the inside and a nice spice on the outside.

Mainegg

that site is awesome Steven. I could spend hours there cruising recipes. thanks for the link.

Mainegg

that sounds good too! I will shoot him off an email. thanks :cheer:

WWSis

Wowee zowee Julie! That looks and sounds amazing! Did you get my phone message? I am in a hotel outside of Rochester awaiting second leg to home tomorrow. I am a little worried about the precious green cargo in my backseat!

Little Chef

Julie...That looks fantastic!! Great combinations of flavors and colors. As always Julie, another great cook!

Little Chef

Julia...Been thinking of you. Just wanted you to know. Be well, and travel safely.

NibbleMeThis

Very nice! I have just started playing with crepes a few weeks ago but didn't even think about taking them on the egg yet. Very brave and great results!

I see you are using stoneware in the final cooking pic. I stole my wife's stoneware that fits my large Egg and love using it. They work great in the ceramics of the Egg, don't they?

Mainegg

Hey Chris, just keep it indirect. forget trying to use the pizza stone for a pizza. you will be buying her a new one LOL as long as you stay under 450=475 you should be fine and indirect. these are made for the oven and not the eggs high heats. it will explode.
the crepes are so easy it is not funny. the best part is they freeze so well. just layer with wax paper or parchment and they are like fresh. makes for a fast and easy meal.

Mainegg

Hey i was cutting grass and missed your call. for some reason it said unknown when I came in and did not call back. this morning it says Julia and Dave?? LOL I will give you a shout later today. travel safe