Savory Coffee Crepes With Zucchini Tomatoes And Cheese Recipes

Steps:

• Combine first 2 ingredients and stir until egg-like consistency is reached. (if mixture does not gel, microwave a little and stir again).
• In separate bowl mix dry ingredients, then add flax mix, zucchini, & water. Mix well. it will be fairly runny.
• Heat nonstick skillet over high heat. coat with cooking spray. pour thin layer mixture in pan, swirl to get it as thin as you can. you may have to gently redistribute zucchini a bit.
• Flip when brown. this goes really fast. edges may be a little crispy or have little air holes - that's good.
• if you want to treat this like a crepe, during cooking on the second side, top with savory crepe fillings, like spinach & cheese, then at the last few seconds fold in half!
• When both sides are nice & brown, serve & enjoy!
• Serve hot or cold.

Steps:

• Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
• Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.

Steps:

• Combine flour and salt in a bowl.
• Mix in the egg.
• Add coffee and coffee essence.
• Beat until smooth.
• Leave to stand in the fridge for 20-30 minutes.
• Beat the batter again just before using.
• Brush the omelette or crepe pan with a little oil and head over a high heat.
• Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.
• Cook for 1.5 minutes, flip and cook until golden brown.
• Repeat a bunch of times, stacking them and keeping warm.
• Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.
• Stif in the grated zucchini and tomatoes.
• Cook for 6 - 8 minutes.
• Stir in the yogurt and mint. Season to taste.
• Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.
• Sprinkle the cheese over the pancakes.
• Place under a hot broiler until the cheese is melted and serve immediately.