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Brunch, Anyone?

lunch on the beach

One of the events that I have coming up is a FAB Brunch on the Beach!  Doesn’t that sound amazing–brunch right on the sand, followed by cocktails and lounging by the ocean waves.  YES, please!  More details on this event are coming soon, but while researching menu choices–I came across this Scrambled Egg and Crepe Casserole.  Can you imagine these crepes wrapped around smoked salmon or veggies?  YUMMO!

Says Southern Living Magazine‘s Food Editor:

Scrambled Egg and Crêpe Casserole is our new brunch favorite. Homemade crepes (that you can freeze ahead!) are wrapped around ham-and-cheese scrambled eggs and smothered in an rich cheese sauce—definitely company-worthy! – Shannon Satterwhite

scrambled-egg-crepe-casserole-sl-l

 

Scrambled Egg and Crêpe Casserole

Yield: Makes about 1 dozen.
Total time: 2 Hours, 30 Minutes

Ingredients
3 tablespoons butter, divided
1 cup finely chopped baked ham
1/2 cup thinly sliced green onions
14 large eggs, beaten
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
Cheese Sauce (see below)
Fresh Herb Crêpes (see below)

Preparation
1. Preheat oven to 350°. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat; add ham, and sauté 3 to 4 minutes or until golden brown. Remove from skillet, and wipe skillet clean.

2. Melt remaining 2 Tbsp. butter in skillet over medium-low heat. Add green onions; sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides and across bottom of skillet to form large curds, using a spatula. Repeat procedure, cooking until eggs are thickened but still moist (about 6 to 7 minutes). Remove from heat, and gently fold in ham and 2 cups Cheese Sauce.

3. Spoon about 1/3 cup egg mixture down the center of each crêpe; roll up. Place in a lightly greased 13- x- 9-inch baking dish (or divide among smaller dishes). Spoon remaining Cheese Sauce over crêpes. Bake at 350° for 15 to 20 minutes or until sauce is bubbly.

Cheese Sauce

Yield: Makes about 4 cups.
Total time: 15 Minutes

Ingredients
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
2 cups (8 oz.) freshly shredded sharp white Cheddar cheese
3/4 teaspoon table salt

Preparation
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in cheese and salt until smooth.


Fresh Herb Crêpes

Yield: Makes about 1 dozen.
Total time: 1 Hour, 20 Minutes

Ingredients
1 cup all-purpose flour
1 cup milk
3 large eggs
1/2 teaspoon table salt
1/2 cup chopped fresh herbs (such as parsley, chives, basil, and tarragon)
Vegetable cooking spray

Preparation
1. Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.

2. Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.

3. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter evenly covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. (Do not turn crêpe.) Place crêpe on a dish towel to cool. Repeat procedure with remaining batter, coating pan with cooking spray between batches.

Note: To make ahead, stack cooled crêpes between sheets of waxed paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.

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