Back in high school, I worked for a few months at a PMT (boba, to all you non-NorCal-ers) shop taking orders, making drinks, and, most deliciously, making crepes. There’s this big, flat, heated stone…thing that you’d ladle crepe batter onto and spread with a wooden T-shaped stick. All the Californians know what I’m talking about.
Sorry. I get re-infused with NorCal pride every time I go home.
Anyway, I was given a lovely can of Williams and Sonoma crepe mix this past Christmas, and couldn’t wait to try it out. In the absence of a conveniently flat and crepe-sized stone-oven-rock-thinger, I just used a frying pan.
Avocado and Portabello Crepe with Tomatos and Alfalfa Sprouts
1 cup crepe mix (plus water, eggs, oil, etc. as stated in the instructions)
1/2 avocado, sliced
1/4 tomato, sliced
1 portabello cap, sliced
alfalfa sprouts
Mix water and the crepe mix according to instructions. Over low heat, pour the batter thinly onto an oiled skillet. When the crepe solidifies, carefully flip the crepe to heat the other side. The second side cooks quickly, just as the second side of a pancake does, so watch it carefully!
In another skillet, lightly sautee the portabello slices. Place the slices onto a quarter of the crepe, then layer avocado slices and tomato over them. Fold in half and slide onto a plate for easier handling. Feel free to add any type of spread before folding the crepe. At my PMT shop, we used a secret sauce of mayo, sugar, and other stuff you probably don’t want to think about putting in your body. Hummus would make a wonderful substitution.
Fold again into a quarter piece, and stuff some sprouts in the empty pocket. Don’t worry about it being pretty…it’s all going to the same place anyway.
Length of procrastination: 20 minutes
Cooking to Procrastinate 