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Crêpe, Pesto and Egg


Chef  Norm Pastorin
The Cornerstone

Swap a salad course for this filling dish that works as an appie, light lunch, or a side.

2 eggs
1 cup milk
1/3 cup beer
1 1/3 cup flour
7/8 Tbsp butter, melted
1/4 tsp salt
1/2 cup + 2 Tbsp rendered pancetta
1 1/4 cups mozzerella cheese

2 cups basil
1/4 cup Parmesan cheese
1/2 cup toasted walnuts
4 cloves garlic
3/4 cup olive oil

5 eggs, poached
1/2 cup balsamic vinegar
1/4 cup honey or brown sugar
2 1/2 cups arugula
20 cherry tomatoes

1. Whisk together eggs, milk, and beer in mixing bowl.
2. Sift in flour while continuing to whisk. Add butter and salt.
3. Strain batter and let rest one hour before making crêpes.
4. Cook crêpes in a 10 inch skillet. Working one at a time, place crepe in skillet and fill with 2 Tbsp pancetta and 4 Tbsp mozzarella. Place pan in 375˚F oven for 3-5 min, until cheese is melted. Fold crepe over.

1. Blend all ingredients in a food processor. Steam in olive oil until a smooth paste forms. Season to taste with salt and pepper.

1. In a saucepan mix together balsamic vinegar and honey or brown sugar. Cook until reduced by half.
2. Toss arugula with a dash of olive oil and salt. Top each crêpe with pesto, 1/2 cup arugula, 4 cherry tomatoes, and a poached egg. Drizzle with balsamic reduction.

Yield about 5 crêpes

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