Episode 12

"Get Nipoly"

In this episode of Homegrown Chef, "Get Nipoly," Chef Edward Villarreal visits the home of Nathan Pipoly of San Antonio's SA Produce Box, where they whip up some scrumptious veggie crepes made with fantastic produce from SA Produce Box, as well as a beautiful fresh side salad. A perfect meal for lunch or brunch. The best part is you can order this Homegrown Chef Box by visiting saproducebox.com and get cookin' with our Homegrown Chef!

Homegrown Chef Edward Villarreal's 

Savory Veggie Crepes

with Side Salad Recipe

Note: Order this Homegrown Chef Box through SA Produce Box at SA Produce Box

 

SALAD:

 

1/2 head hydroponic bib lettuce

1 heirloom tomato, cut in wedges

1/2 pack brown beech mushrooms

1/2  tablespoon balsamic vinegar

1 tablespoon basil olive oil (sub with regular olive oil)

Salt and pepper to taste

 

CREPE BATTER:

 

4 large eggs

1 cup water

1 cup milk

2 cup flour

1 teaspoon koscher salt 

1 teaspoon black pepper 

4 tablespoons vegetable oil

1 tablespoon chopped herbs

 

FOR COATING PAN:

 

6 tablespoons melted butter 

 

HERBS:

 

1 tablespoon chopped parsley

1 tablespoon chopped chives

1 tablespoon chopped oregano

1 tablespoon chopped thyme  

Set aside in bowl

 

FILLING:

 

Leaves of 10 Brussels sprouts 

2 tablespoons butter 

1/4 cup chopped cauliflower florets 

1/4 cup chopped shiitake mushroom

1/4 cup chopped oyster mushrooms 

1 teaspoon chopped shallots

1 teaspoon chopped garlic 

1 tablespoon chopped herbs (see above)

1/4 cup white wine 

3 glasses white wine (for you!!) 

Finish with sprigs of fresh dill  

 

DIRECTIONS:

 

In a blender, combine all of the ingredients and pulse for 10 seconds. After batter is smooth, pour into bowl and stir in herbs. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

 

Heat a small non-stick pan. Add butter to coat. Pour 2 ounces of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

 

After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

 

For filling, start with 2 tablespoons butter in hot pan. Once butter has melted, add all ingredients to pan except for herbs. After mushrooms have cooked for about 5 minutes, add 1/4 cup of wine. Allow to reduce. After wine has reduced, turn heat off and sprinkle with the herbs and stir gently. Use 2/3 of the filling in the crepes. 

 

SAUCE:

 

Warm remaining mixture once again. Add 1/2 cup heavy cream. Allow to reduce. Viola sauce! 

 

Finally, sprinkle shredded manchego cheese over top of filled and folded crepes. Serve with side salad and enjoy! 

© 2020

 by Homegrown Chef