Stop Blogging and Cook

DAILY POST JULY 19th:  SERVING UP INDEPENDENCE

VEGETARIAN

S H O P

GROCERY
Olive oil
Eggs
Kosher or sea salt
Flour
Filtered water
Waxed paper

T I M I N G

MAKES 25 cocktail-sized (5-inch) crepes, suitable for freezing
COOKING TIME:  30 minutes

1. Whisk together & heat skillet.
2. Swirl into pan, cook crepes 1 min each side & remove.

C O O K  /  P R E P A R E

INGREDIENTS
3 eggs
1/8 tsp kosher or sea salt
1/8 c flour
1 TBSP filtered water
Waxed paper, cut into squares

COOKING

1. Mix all ingredients, whisking until well-combined.
2. With olive oil in a seasoned cast iron skillet; heat until a drop of water sizzles.
3. Pour 1/2 TBSP of mixture into skillet & swirl so it coats bottom evenly.
4. Cook 1 min; turn & cook 1 min  other side.
5. Remove and stack between layers of waxed paper.  When cooled, wrap in aluminum foil.  Store at room temperature until ready to fill, refrigerate if not using for several hours.

S T O R E

Store in grip-lock bags and freeze for up to two months, maximum.  Before use, defrost in refrigerator.

S E R V E

Heat in warm oven before filling.  Fill crepes with any meat or vegetable sauteed or sauced fillings, roll up or fold over.  Serve with vegetable or salad, or both.