Anyone can do fritatta, crepes for mom
Published 1:11 am Saturday, May 12, 2018
I must confess that I am eating at Highlands Bar and Grill tonight for my Mother’s Day meal. What a treat!! Highlands Bar and Grill just won the James Beard Award for the best restaurant in America and I am so happy for Mr. Stitt. He deserves this and this is a big award for all of Alabama. We are on our way to Wilmington, N.C., to get the beach house ready for summer rental and I know we have a hard week ahead so we will eat well one night.
I have been looking for menus for Mother’s Day and found a lot of brunch ideas and foods small children can cook for their mother. I decided to do a spring vegetable frittata and creamy strawberry crepes for my choice of a meal and one easy for anyone to do. I have long done frittatas for breakfast but this one is not done with leftovers, but fresh vegetables. It was outstanding and I did it one night and we had it for three meals. It reheats well. The crepes are fabulous also and since crepes are really easy to do this should be a winner for mother. And oh! the creamy filling!
So Happy Mother’s Day and remember it is easier to eat at home than get a reservation on Sunday!!!
From ‘Allrecipes’ April 2018.
Spring Vegetable Frittata for Mother
2 tablespoons olive oil
1 large leek (white part only) chopped
1 teaspoon salt, divided, or as needed
1 jalapeño pepper, seeded and diced
1 ½ cups (1/2-inch) sliced zucchini
1 ½ cups (1/2-inch) pieces asparagus
1 cup baby spinach
1 ½ cups sliced cooked potatoes
12 large eggs
1 pinch cayenne pepper
½ teaspoon freshly ground black pepper
4 ounces crumbled feta cheese, divided
Preheat the oven to 350 degrees F.
Heat oil in a heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeño and zucchini, season with a pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs over vegetables in skillet over medium heat. Add 3 ounces of crumbled feta cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Creamy Strawberry Crepes
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8-ounce) package cream cheese, softened
1 ¼ cups sifted confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
Place the eggs, milk, water, melted butter, flour, and salt in a blender; blend until smooth.
Blend the cream cheese, confectioners, sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate the pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown, Stack finished crepes on a plate, cover with a damp towel and set aside.
To serve, fill each crepe with ¼ cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.