8 May 2009
Elegant Savoury Crepe Cups with Balsamic Tomatoes
Posted by sharon under: Entrees (Main Courses); Mother's Day .
Perfect for an elegant presentation, these easy and delicious crepe cups look a lot more difficult to prepare than they really are. You may make the crepes a day in advance and then assemble the rest of the dish on the day of serving. My husband, who is not a fan of eggs or anything quiche-like, absolutely loves this recipe. Though the vegetarian sausage and onion combo is a winning match, you may use any veggies or ingredients of your choice. Release your creativity and let it be your guide. The Balsamic Tomatoes are a fabulous accompaniment to the crepe cups.
Makes 14 crêpe cups
Crepe Batter
1 cup all-purpose flour
Pinch of salt
1 teaspoon baking powder
2 eggs, lightly beaten
1 cup milk
Vegetable oil or vegetable oil spray as needed for cooking
Sift flour, salt and baking powder together in a medium bowl. Add eggs and milk and using an electric beater or wire whisk, beat batter until smooth (using a whisk removes any lumps). Pour batter into a glass measuring cup. Set aside and allow the batter to rest for 10-15 minutes.
To make each crepe:
1. Turn stove to medium heat. Using a small (about an 8-inch diameter) crepe or non-stick pan, lightly spray vegetable oil or pour ¼ teaspoon of vegetable oil into the pan. Oil is hot enough when a drop of batter sizzles and turns light brown. If using liquid vegetable oil (and not the spray), pour off the excess into a glass measuring cup (oil will be hot, so be careful). Oil should be just enough to lightly grease the bottom of the pan.
2. Starting in the centre of the pan, slowly pour in about a 1/8 cup of batter, tilting pan until batter evenly covers the bottom. Crepe must be thin. Cook until the edges start to look dry. Using your fingers to gently lift and a spatula to slide under the crepe, flip it and briefly cook on the second side.
3. Transfer to a plate and keep covered with a piece of foil or a clean, dry kitchen towel. Set aside until ready to fill and bake with the savoury filling. If not using immediately, keep crêpes covered with foil and refrigerate until ready to use.
Filling for Crepe Cups
7 large eggs
3/4 cup non-fat cottage cheese, processed until smooth
1/2 teaspoon salt plus extra as needed
1 tablespoon vegetable oil plus extra as needed
1 onion, finely chopped
8 ounces (225g) vegetarian sausage links, about 10 sausages* (see CHEF’S NOTE)
1 teaspoon rubbed sage
2/3 cup grated sharp cheddar cheese
smoked paprika, as needed
To make the filling:
1. Set oven rack to the middle position and preheat to 375 degrees F (190 C). Beat together the eggs, smooth cottage cheese, and 1/2 teaspoon of the salt.
2. Generously grease two 12-cup muffin tins with vegetable oil. Press crêpes into tins, lightly ruffling edges but being careful not to tear them.
3. Cook the veggie sausages according to package directions. Chop the cooked sausages finely or mash with a fork.
4. Heat the 1 tablespoon of vegetable oil over medium flame. Saute the onions until soft and transparent, about 5 minutes, stirring frequently. Add the sausages, sage and salt to taste and cook for an additional 1 to 2 minutes to blend.
5. Place a heaped teaspoon of the sausage mixture into the bottom of each crêpe and pour egg mixture (about 1/8 cup per crepe) carefully over it, filling just to below top of rim. Top with the grated cheese and sprinkle lightly with the smoked paprika.
4. Bake crepes for 10 minutes, or until edges begin to lightly brown. Loosely cover with foil to prevent overbrowning and bake for a further 10-15 minutes, or until mixture is firm and puffy and a tester inserted in the centre comes out clean. Let cool slightly, about 5 minutes (filling will deflate), and carefully loosen crepe cups from muffin tins with a blunt knife, taking care not to break crepe edges. Remove from tins with a spoon, transfer to a cake rack and cool completely. Serve warm or at room temperature with Balsamic Tomatoes.
CHEF’S NOTE
I use the Morningstar brand of veggie sausages for the purpose of this recipe.
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