Last sunday morning, i woke up earlier than usual to shovel our 4+ inches of snow, in the effort to go to church early.

After huffing, puffing and shoveling, nothing was more comforting than savory crepes and tea :).

Crepes:

I used Alton Brown’s recipe here and modified it by using unsweetened Almond Milk,

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Recipe courtesy Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html?oc=linkback

For the Eggs:

1. Egg whites
2. Chopped Roma tomatoes.
3. Chopped spring onions
4. A pinch of salt
5. A pinch of black pepper
6. Oil to fry

Method

1. Mix all the ingredients together
2. Pour into a hot, oiled griddle

For the Asparagus

1. Trim
2. Place on a hot griddle
3. Pour some oil while on the griddle, sprinkle salt.

To Assemble:

1. Make sure crepes are slightly cool
2. Place egg, Aspraragus and Lox in the crepes
3. Roll crepe carefully
4. Tie with chives.

Enjoy!

Oya come chop 🙂