It's the last week of February, and I wanted to make sure I shared this recipe with you now because of two delightful holidays we will be celebrating in March. The first one is Dr. Seuss' birthday on March 2; the second is St. Patrick's Day on March 17.
Lately I've been trying to come up with creative ways to get veggies into the tummies of one of my little guys in particular, and this idea came to me. This was one of the most brilliant moments of my life, and the reason for this blog, really.
Ingredients:
10 oz. frozen and thawed asparagus or other green vegetables
12 eggs
2 green onions
1 clove garlic
handful fresh herbs (about 1/3 bunch cilantro or basil)
shredded cheddar cheese
ham
butter or other cooking fat
Directions:
In the blender, blend the veggies, eggs, onions, and garlic until smooth and chunk-free. We have used both asparagus and spinach at different times, and probably any veggie would work will. I wanted the vegetables to blend well, which is why I chose to use frozen and thawed, but I imagine roasted, blanched, boiled, or even raw vegetables would work.
In one skillet set on low, warm the slices of ham.
Melt butter (or whatever fat) in another large skillet over medium heat, and pour a thin layer of omelet (crepes?) on to the pan.
After it has set up a bit, sprinkle on some good cheese. I like to sprinkle all the way to the the outside of the crepes so the cheese cooks nice and crispy around the edges, but that's just me.
Add the ham, fold, and remove from heat. I don't bother flipping it, but you can if you want.
Makes 6 crepes
The verdict:
Without exception, my crew gave me two thumbs up on this! I love the versatility of the recipe, too: change the veggies, change the herbs, omit the ham for a vegetarian meal, omit the cheese if you are off dairy, omit both and stuff with more veggies...
Enjoy!
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