Pisto Manchego Crepes
This may be the best brunch combination ever: chickpea crepes topped or filled with pisto manchego (the spanish version of ratatouille) and a sunny side up egg. So we’ve been really into making brunch recently since the weekend is pretty much the only time we have time for real cooking and I decided it was time to give crepes another try. I’ve tried making them a few years back but they’ve always came out a bit too thick. I even almost bought a new crepe pan but when I remembered how broke I am, I decided to use a nonstick pan we already had…which was so smart because it worked great. The crepes could have been a bit larger and we still have lots of practice ahead of us before we perfect the crepe technique, but these came out nice and thin just like they are supposed to be. The addition of the chickpea flour was a great one…they had a bit more substance but were still light and the chickpea flavor was pretty subtle (which makes these more versatile…we actually ended up making some sweet crepes out of these as well). I made up the batter the night before to allow it plenty of time to rest, which made for even less work in the morning.
The idea of making crepes filled with pisto manchego was inspired by all the fresh summer squash and tomatoes I brought home from the farmers market. I ended up using patty pan squash and zucchini and cooked these with the onions and garlic, which gave these the perfect savory kick. We forgot to add the chorizo we meant to include in this, which was fine as the dish already had so many great flavors. Both recipes were from the NYTimes recipes for health, except my version of the Pisto Manchego was the express hungry morning version. Timing-wise, we started on the pisto, and cooked the crepes once the veggies were cooking down. When the veggies were about done, we added the eggs, and by the time those cooked the crepes were ready as well.
Chickpea Flour Crepes
from NYTimes Recipes for Health
- 1/2 cup chickpea flour
- 2 Tbs all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup low-fat milk
- 2 Tbs extra virgin olive oil
1) Mix together flours and salt.
2) Place eggs, milk, olive oil in a blender and mix briefly.
3) Add flour mixture and blend for one minute. Transfer to bowl and refrigerate overnight (or if you’re in a hurry, at least 30 minutes).
4) Heat nonstick pan over medium-high heat. Brush with olive oil.
5) Ladle just enough batter to cover the pan (about 1/4 cup for 8-inch pan) and tilt pan to distribute batter evenly.
6) Cook for about a minute or less (just until its golden colored) and then flip. Cook for another 30 seconds.
These can be reheated later as well (in a pan or in the oven for 15 minutes at 350F).
Pisto Manchego with Eggs
adapted from NYTimes Recipes for Health (my version is prob not as authentic, but much quicker)
- 1 Tb olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- about 1 lb summer squash (mixture of green and yellow), chopped
- about 1 lb summer tomatoes, chopped
- 1/8 tsp sugar
- Salt to taste (can be generous with this)
- Freshly ground black pepper (also be generous here)
- 3 eggs
1) Heat oil in a large nonstick skillet over medium heat. Add onions. Cook till tender, about 5 minutes.
2) Add garlic. Stir and cook for another 2 minutes.
3) Add squash and 1/2 tsp salt. Toss and stir for 5 minutes.
4) Add tomatoes, sugar and some more salt (about 1/2 tsp). Turn heat to medium-high and cook uncovered, stirring often until the tomatoes have cooked down and the squash is soft and falling apart and begins to stick to the pan (will prob take 10-15 minutes). Taste, adjust salt and add lots of pepper.
5) Make a few wells in the veggie mixture for the eggs. Break an egg into each well. Sprinkle with salt and pepper, turn the heat down a bit. Cover the pan and cook until egg whites are set but yolks are still runny.
6) To serve, spoon out pisto and egg onto crepes. If you wish, you can make a crepe sandwich/cake or eat it open faced with just one crepe on the bottom. Enjoy!