Preparation time
20 minutes
Ready in
45 minutes
Cooking Time: 25 minutes
Makes
Serves 6
Ingredients
Sauce:
- 1/4 cup (50 mL) chipotle peppers in adobo sauce
- 1 cup (250 mL) Mexican crema or plain yogurt
- 1 tsp (5 mL) fresh lime juice
- 1/2 cup (125 mL) cooked ground spicy or mild chorizo sausage, cooled
Crêpes:
- 1-1/3 cups (325 mL) all-purpose flour
- 1/2 tsp (2 mL) each baking powder and salt
- 2 cups (500 mL) Ontario Milk
- 2 Ontario Eggs
- 1/2 cup (125 mL) mashed cooked Ontario Sweet Potato, at room temperature
- 2 tbsp (25 mL) butter, melted
- 1/4 cup (50 mL) butter (approx.)
Filling:
- 8 Ontario Eggs
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 cup (50 mL) Ontario Milk
- 2 tbsp (25 mL) olive oil
- 12 spears Ontario Asparagus, trimmed
- 1/4 cup (50 mL) diced Ontario Greenhouse Sweet Red Pepper
- 1 clove garlic, minced
- 1/2 cup (125 mL) shredded Ontario Monterey Jack Cheese
- 1/4 cup (50 mL) fresh Ontario Microgreens or Coriander (Cilantro) Leaves
Instructions
Sauce: In blender or small food processor, combine chipotle in adobo, crema and lime juice; purée until smooth. Transfer to small bowl; fold in chorizo. Set aside.
Crêpes: In small bowl, combine flour, baking powder and salt. In large bowl, combine milk, eggs, sweet potato and 2 tbsp (25 mL) melted butter; using electric mixer on low speed, beat until combined. Add flour mixture; beat on low for about 1 minute or until smooth.
In medium nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; swirl to coat pan. Using 1/2 cup (125 mL) batter for each crêpe, pour into pan and immediately rotate skillet to form thin, even crêpe; cook for 1 to 2 minutes until golden. Run spatula around edge to loosen, flip over, and cook for 1 to 2 minutes until bottom is dry. Place cooked crêpes on parchment paper-lined baking sheet, layering parchment between each. Keep warm in 200°F (95°C) oven. Repeat with remaining batter, adding more butter between each crêpe as necessary. Reserve skillet.
Filling: In medium bowl, whisk together eggs and 1/4 tsp (1 mL) each salt and pepper; whisk in milk. Set aside.
Return skillet to medium-high heat. Add oil; cook asparagus with remaining salt and pepper, turning often, for 5 minutes or until tender-crisp. Transfer to plate and set aside.
Add diced pepper to skillet; cook, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add egg mixture; reduce heat to medium and cook, stirring with silicone spatula to scramble, for 2 to 3 minutes or until eggs are just set. Sprinkle with cheese. Remove from heat.
Place 1 crêpe on serving plate; spoon one-sixth of eggs along centre and place 2 asparagus spears on eggs. Fold crêpe to enclose filling. Repeat with remaining crêpes and filling. Drizzle with sauce and garnish with microgreens.
Nutritional Information
Nutritional Information:
1 Serving
- Protien: 25 grams
- Fat: 47 grams
- Carbohydrate: 39 grams
- Calories: 675
- Fibre: 2 grams
- Sodium: 1110 mg