Crepes With Feta Scrambled Eggs & Salsa - cooking recipe

Ingredients

Crepes
4 eggs
1/4 teaspoon salt
2 cups flour
2 1/2 cups milk
1/4 cup melted butter
Zucchini Tomato Salsa
1 medium zucchini, cut in 1/4-inch slices
1 teaspoon olive oil
1/2 sweet red pepper, diced 1/4-inch dice
2 roma tomatoes, seeded & chopped
1/3 cup fresh coriander, chopped
1/3 cup tomato juice
1/4 teaspoon ground coriander
1 tablespoon fresh lime juice
1/4 teaspoon dry cumin
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (or more)
salt and pepper
Feta Scrambled eggs and crepe filling
1/4 cup fresh tomato, seeded, finely chopped
2 tablespoons butter
2 cups mushrooms, thinly sliced
2 cups new fresh spinach, finely shredded
4 eggs, beaten
1 cup feta cheese, crumbled

Preparation

Crepes:
Put all the ingredients in your blender, blend for 1 minute.
Scrape down the side, blend for a few seconds until smooth.
Refrigerate for 1 hour.
To Cook:
Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
Remove from heat and stack on a plate with wax paper between the crepes.
Zucchini Salsa:
Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
Do not over cook, they should still be firm, cool& fine dice.
In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
Cover& refrigerate for up to 2 hours.
Yields 2 cups.
Feta Scrambled eggs and filling:
Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
Melt 1 tbsp butter in a skillet and saute the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
Add spinach, cover and heat until it has wilted; keep warm.
Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
To Serve:
Place 8 crepes on a work surface.
Divide the scrambled eggs between the crepes placing them in the center of each crepe.
Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
Fold one side in and roll up the crepe.
Place 2 crepes on each of 4 WARMED plates.
Top with the zucchini salsa.
Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
Enjoy.