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.

RECIPE:

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

6 comments:

  1. I'm not that keen on canned mushrooms either - I much prefer the fresh ones! Your breakfast crepes look just beautiful, and they sound delicious.

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  2. @21st: Thanks! If you give them a try, let me know how they turn out for you. :-)

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  3. I too detest canned mushrooms! Their texture is not appealing at all! Fresh all the way!

    These crepes look delicious! I would actually eat them for dinner too :)
    - Brittany

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  4. @Brittany: Yes, they would be good for dinner too - maybe with a side of Roasted Asparagus!

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  5. loving the crapes, looks delicious
    found you on the blob hop at Carole's
    Deanna at cookingtherecipe.com

    ReplyDelete
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