Pesto Egg Crepe

Green breakfast!

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Step 1: Slice tomato

Find a gorgeous heirloom tomato at your local farmers' market. Cut it into nice big thick slices. Thinly slice a purple onion as well.

ryano says: Jul 7, 2006. 5:55 AM

Isn't this an omelette rather than a crepe?

sht_dave in reply to ryanoMar 23, 2007. 5:30 PM

Yes it is an omelette (folded egg with garnishments), to make crepes you need to have eggs, milk and flour. I have a most excellent recipe if anyone's interested.

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canida (author) in reply to sht_daveMay 20, 2008. 1:59 PM

Yes, please share!

sht_dave in reply to canidaMay 22, 2008. 9:25 AM

one cup milk two-three eggs 2/3 cup of whole wheat flower Use a blender; first pour in the milk then add the egg. Start the blender and add the flour while it's running....continue blending for about 1 minute......

sht_dave in reply to sht_daveMay 22, 2008. 9:26 AM

cook over a medium heat in a little butter.......They should cook real fast.

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canida (author) in reply to ryanoAug 8, 2006. 1:42 AM

I cooked the egg whites in crepe-fashion, making a thin relatively dry egg-based pancake to wrap the rest of the ingredients after cooking. While it's a matter of interpretation, to me an omelette is a more decadent concoction involving (at least some) whole eggs, with the filling and cheese cooked into the soft center of the folded eggs. Mmmm, omelettes.

I Am An Evil Taco says: May 18, 2008. 3:43 AM

I'd be careful adding the pesto so early. basil gets bitter when it's' cooked too long. looks good though. I want it to have sliced bella caps.

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canida (author) in reply to I Am An Evil TacoMay 20, 2008. 12:59 PM

It's a tiny thin little crepe, and cooks almost instantaneously, so the basil doesn't have time to become bitter. You're a huge fan of sliced portabellas, I see! I've not tried them in this dish, but I made it with sauteed chantarelles, which turns out beautifully.

I Am An Evil Taco in reply to canidaMay 21, 2008. 8:56 PM

ooooooooo that works too! I love bellas. As an ex vegetarian I find they add that umami element that many vegetarian dishes lack. Plus, pesto and mushrooms? Mushrooms are a sponge, and bellas in particular love to soak up basil and garlic flavors. The chantarelles is a brilliant touch as well, not something I would have thought of. I probably would have gone shiitake instead of bella, for a different mushroom. I can only imagine how great this recipe would be over some fried shredded hash browns. I'm making this ASAP.

incorrigible packrat says: Feb 5, 2008. 6:55 PM

Heirloom tomatoes kick ass! Have you ever tried the Brandywine variety?

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canida (author) in reply to incorrigible packratMay 20, 2008. 1:59 PM

Mmmm, Brandywines are good. I usually find the dark purplish heirlooms to be the tastiest.

pierlo says: Sep 27, 2007. 11:45 AM

ahahah... i cant resist from saying i've never seen pesto used this way... well yeah - i'm an italian cook

Phill says: Feb 10, 2007. 8:07 PM

Your food pornography skills are amazing! Though, the garnish reminds me of my lactose intolerance a few hours later... Delicious!

mensmaximus says: Aug 12, 2006. 2:32 PM

Thank you. Hey Ideacity, I don't see ideas like this on your site. An agrabot could make this with a robotic arm and dispense it 24/7 on the Food Lines of your town/world. Only 5% of the human population has empathy say psychiatrists. Robots can provide the other 95%. Bring on the bots!!!