Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, February 21
Foofy Breakfast Quesadilla
I got home this evening and decided to make an old favorite, a breakfast quesadilla (*see note below). Then I remembered I had just bought some buckwheat flour, and recalled a post on C&Z about making buckwheat crepes to celebrate Mardi Gras. Hmmm....
So I mix me up some buckwheat crepe batter, and set it to rest in the fridge.
1/3 c buckwheat flour
1 egg
1/4t salt
1/2c milk
1t butter, melted and browned
Mix the flour & salt, and the egg & milk separately. Beat in the melted butter to the milk mixture, then mix that into the flour. Combine well, and chill 30 minutes to a day.
Once you take it out of the fridge it might be kind of goopy, like how egg whites are before you beat them. This might be because I didn't use any white flour at all, as my recipe suggested. Oh well. I just added a little water and it was thin enough to work with.
In a hot skillet, swirl a little butter and then pour in just enough batter to coat the pan as you swirl that around. Cook just until starting to brown on the bottom, then carefully flip and do the same on the other side. Should be about a minute or less on each. Now transfer to a warm plate to rest as you make the rest of the batter. My batch of batter would have made 5 crepes (7in skillet), but I only made 3.
As the first one was resting, I topped it with some sliced gruyere.
Then the 2nd one was down and the 3rd on the way.
After all crepes were ready I fried an egg and slipped that between the top 2 brown discs, making a crepe-cheese-crepe-egg-crepe sandwich.
And then, after stopping briefly to capture the moment, I ATE:
*P.S. I did find a place with breakfast quesadillas on the menu, hallelujah - the restaurant at the Indian Pueblo Cultural Center here in ABQ. Here's the proof:
Time posted: 20:53 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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