Wrap n' go breakfast crepe
Team: Fairfield Foodies
Host School: Fairfield Middle School
Age Group: Middle School
Ingredients
1 cup King Arthur White Whole Wheat Flour
1.5 cups of milk
2 T of sugar
1 T oil
2 eggs
2 yukon gold potatoes
2 sweet potatoes
1 parsnip
1 carrot
1 clove of garlic
cabot cheddar cheese (hunters)
maple syrup
butter/oil
Preparation Instructions
To make crepes:
Combine eggs, milk, sugar and oil- then add flour until mixed well. Using a 1/4 cup measuring cup- fill it with the crepe mixture and pour onto the pan to cook the crepe. Wait until the mixture looks dry and flip once- set aside until the filling is ready for final assembly.
Filling:
Thinly slice or grate (with robocoup) potatoes, carrot, parsnip & garlic. Saute with butter or oil until tender. Add 1 T of maple syrup to mixture and let sit. Also add salt & pepper to taste.
***you may add local ground sausage or turkey to the vegetable mixture for a non vegetarian version of the recipe. Cook meat separately completely and then add to the veggie mixture.
Grate cheddar cheese.
Creating the Wrap n' Go Breakfast Crepe:
Place a single crepe on a piece of wax paper, add root vegetable mixture to the center of the crepe in a line, sprinkle cheddar on the top of the mixture, fold the crepe first on the bottom than rolling the sides so the crepe is held like a pocket- lastly, wrap in wax paper making it easy to eat on the go!
Add more maple or plain yogurt as a dipping sauce!
Yummy veggies added to a savory breakfast treat!