Hubbs and I love Buzz Brews. The best crepes evvver. Oh- and killer Fruity Tooty French Toast. This is a recipe I made to try and recreate my favorite Buzz Brews Veggie Crepes.
Veggie Crepes
Crepe Recipe
Ingredients:
1 1/4 cups flour
2 Tb sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
Preparation:
1. Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. You can cover and chill for 30 minutes if you want ( I never do).
2. If it mixture is too thick, thin with 1/4-1/2 cup water. Grease 9-inch nonstick skillet with canola oil. Heath skillet over Medium-High Heat.
3. Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cooke 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
4. Transfer crepe to plate and repeat with remaining batter. Fill with veggie filling, and top with poblano cream sauce. Serve with toast and a side of fruit.
Filling
Ingredients:
1 bunch of Broccoli, chopped
1 bag of frozen sweet Corn
1 Red Bell Pepper, sliced
(sub any veggies you like)
Preparation:
Spray pan with cooking oil and saute red bell pepper. Add 1 cup cup water, with corn and broccoli. Steam with lid on until Broccoli turns bright green. Drain out liquid. Salt and Pepper
Poblano Cream Sauce
2 Tb sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
Preparation:
1. Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. You can cover and chill for 30 minutes if you want ( I never do).
2. If it mixture is too thick, thin with 1/4-1/2 cup water. Grease 9-inch nonstick skillet with canola oil. Heath skillet over Medium-High Heat.
3. Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cooke 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
4. Transfer crepe to plate and repeat with remaining batter. Fill with veggie filling, and top with poblano cream sauce. Serve with toast and a side of fruit.
Spray pan with cooking oil and saute red bell pepper. Add 1 cup cup water, with corn and broccoli. Steam with lid on until Broccoli turns bright green. Drain out liquid. Salt and Pepper
Ingredients:
2 poblano chiles- 1 cup No-Chicken broth
- 3/4 cup butter
- 1/2 (8-ounce) package Neufchatel cheese, softened
- 1/2 cup (2 ounces) shredded cheddar cheese
2 poblano chiles
Preparation:
- Place chiles on an aluminum foil-lined baking sheet. Broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred. Place chiles in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel and seed chiles, discarding skins.
- Combine chiles and broth in a blender or food processor; process until smooth.
- Melt butter in a large skillet over medium heat, and stir in chile mixture. Add cream cheese and cheddar cheese, stirring constantly. Cook 2 to 3 minutes, stirring constantly, until cheeses melt.
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