Flourless Crepes a la HEAB!
After having these for lunch two days in a row I just needed to take a good picture and post here this ridiculously easy recipe that I have been enjoying: Flourless Crepes (or egg crepes as I have been calling at home). The recipe is super easy and I learned it from Heather, from HEAB, one of my favorite blogs!
It is so simple, but turns our so good and delicious that I could not even believe my tastebuds!
After having a bright and sunny morning all for myself with no classes (fall break! yay!) and yoga with my favorite instructor, I came home with a hungry belly and ready for something delicious and quick. Couldn't be more perfect than these!
All you need are 2 eggs and a 1/4 tsp of baking powder, that's it. Whip both together and pour into your preheated (I add a bit of olive oil so it doesn't stick) pan just enough "batter" to fully coat the bottom. Cover with a lid and let it cook for one to two minutes. That's all people, there isn't even a need to flip! Remove from the pan and load your fillings.
Which brings me to the point: the filling. That's what I loved the most about these. I filled mine with chopped tomatoes, chopped avocados (both which I seasoned with salt and pepper) and goat cheese. Oh my world, the creamy filling was amazing! If you never had eggs + avocados then you need to try, it is a great combo. Add some goat cheese and it is incredibly good, soooo creamy, I love it!
I made my crepes in a 8-inch skillet, just because it is my newest one nothing is sticking to it. But you can make them bigger in a 10 or even a 12 inch. Since mine was smallish I made 4 crepes. I know, you only see three of them there, and that is because I could not resist the first one, I simply sprinkled goat cheese on it, rolled it up and went to town... goat cheese and eggs is a pair made in heaven.
I had my crepes on top of a spinach and arugula salad topped with grilled zucchini rounds, pair this with a piece of warm and toasted whole grain bread with a bit of butter and you have a delicious meal without much effort at all.
By the way, I love arugula salad, and wanted to share the way I dress my salad, I don't have real measurements, but here is the method: put arugula into a bowl, season with salt, pepper, a drizzle of olive oil, some sprinkles of white balsamic (or rice) vinegar, and a drizzle of honey! Yep, honey, that's what makes this salad taste so delicious. The sweetness of the honey pairs beautifully with the peppery flavors of the arugula, I love this salad and had it throughout the summer, never get tired of it!
Hope you guys like the Flourless Crepe idea it as much as I and Heather did!