Saturday, March 12, 2011
Scrambled Egg Breakfast Crepes with Mushrooms and Veggie Pepperoni
These breakfast crepes (which are also great for brunch, lunch, or a light supper) were inspired by a recipe by Mable Hoffman in her book Crepe Cookery. The original recipe, however, uses canned mushrooms and regular pork-based pepperoni.
I detest canned mushrooms, so this version features fresh white mushrooms sauteed in a little butter. And, of course, I use veggie pepperoni.
Veggie pepperoni is available in most major supermarkets these days, and it tastes very much like its pork-based cousin. It usually comes pre-sliced. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.
4 Basic Skillet Crepe Shells
4 large eggs, or equivalent in egg substitute
2 tablespoons milk
Scant 1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 cup sliced white mushrooms
1/4 cup vegetarian pepperoni-style sausage, cut into julienne slivers
1/2 tablespoon chopped fresh parsley
In a small bowl, whisk together the eggs, milk, Italian herbs, salt, and pepper. Set aside.
In a medium skillet, heat the butter over medium heat. Add the mushrooms and saute until cooked.
Add the pepperoni and cook for an additional 2-3 minutes.
Add the egg mixture and cook, stirring frequently, until eggs are cooked through.
Place 2 crepes on each serving plate.
Fill the crepes evenly with the egg mixture. Fold over. Sprinkle with the parsley, and serve.
-- 2 servings