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43
BREAKFAST & BRUNCH
BUCKWHEAT CRÊPES WITH SPINACH
AND GOAT CHEESE
Continued from page 42
Prepare the crêpes: Place an 8-inch skillet over medium heat and preheat
for 5 minutes. Once the pan is hot, add the butter. Once melted, wipe the
butter around the pan with a paper towel. Add a scant ¼ cup of batter to
the preheated pan. Working very quickly, move the batter around so it just
coats the bottom. You want the pan to be coated thinly and evenly. After
about 1 minute, when the crêpe is set and lightly browned, fl ip the crêpe
using a heatproof spatula, and cook for an additional minute. Reserve on
a plate. Continue with the remaining batter, stacking the crêpes as you go.
When all of the crêpes are prepared, cover plate with foil – to keep crêpes
warm, place plate over a skillet containing some water over medium-low
heat.
To serve crêpes:
Bring a small pot of water to a simmer to reheat poached eggs. Each
crêpe should be fi lled with ¼ cup of the spinach fi lling and ½ tablespoon
of goat cheese. Fold each crêpe in half and lay one partially on top of the
other. Place the two crêpes on each plate and top with a reheated
poached egg.
Serve with Hollandaise Sauce (page 32) on the side, if desired.
Nutritional information per serving:
Calories 398 (24% from fat) | carb. 62g | pro. 16g
fat 11g | sat. fat 4g | chol. 46mg | sod. 607mg
calc. 98mg | fi ber 4g
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