If you have clear juice glasses or anything similar—and some extra time on your hands—you can make these clever egg crêpe omelets.
This recipe takes a bit more preparation than a conventional vegetable omelet, but it’s fun to serve.
How do you eat it? With a fork or spoon, from the glass.
Ingredients For 6 Cones
1. PREPARE the vegetables. Peel the sweet potato and slice it into thin strips and rub with 1 tablespoon olive oil. Lay the strips on a sheet pan, season with salt and bake at 400°F for 8 to 10 minutes or until cooked through. Set aside.
2. PEEL the asparagus with 1 tablespoon of olive oil and salt; roast on a sheet pan at 400°F until they just start to soften. Set aside.
3. BLACKEN the outside of the red pepper over a gas flame* on the stove. Once black, wrap in plastic wrap and put into a container†, let sit for two minutes. Then remove and rub off burnt skin, remove any seeds, cut into long strips, set aside.
4. MAKE the egg crêpe cones. Whisk the eggs until smooth and warm a 10-inch, nonstick pan brushed with olive oil. Put enough egg (equivalent to two eggs per crêpe) into the pan to cover the bottom lightly. Remove the pan from the heat and rotate to move the egg mixture all over the pan, allowing it to cook gently on one side only. When the eggs are set, slide the crêpes onto a baking sheet, cooked side down. Repeat until all six crêpes are done.
5. ADD the goat cheese, thyme, rosemary and fennel seed to a small bowl. Mix together until combined.
6. HEAT the remaining olive oil in a sauté pan and gently sauté the garlic until soft but not brown. Add the spinach and cook until the spinach has just wilted. Season with salt and set aside.
7. ASSEMBLE: Warm all the ingredients and place the six crêpes in front of you. Imagine each one has a large V in the middle of the crêpe and stack your vegetables in the V (so they’ll be in the right place when you roll the cone). Start with a few slices of sweet potato per cone, followed by some strips of red pepper, then three asparagus spears, next some spinach, two sun-dried tomatoes per cone, and finally, one-sixth of the goat cheese mix.
8. STARTING from the left side, roll up the crêpe in a cone shape with vegetables sticking out the top of the cone. Cut parchment paper circles to wrap around your egg cones and place them into the individual glasses or other containers.
When we made the recipe a second time, for lunch, we used a toothpick to spear the middle of the cone, and served the cones on a plate with a mesclun salad.
*If you don’t have a gas grill, you can char bell peppers under the broiler. Turn them every few minutes until the skin is blackened.
†We used a quart-size takeout container.
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