Gluten-Free Greek Breakfast Feast: Savory Feta Crepes with Grilled Vegetables and Herbed Quinoa

Allergens

Eggs, Milk, Dairy (Feta Cheese)

Ingredients

• 6 large eggs
• 1 cup gluten
• free all
• purpose flour
• 2 cups milk
• 4 oz crumbled feta cheese
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 3 cups mixed vegetables (e.g., zucchini, bell peppers, cherry tomatoes)
• 2 cups cooked quinoa
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together eggs, flour, milk, salt, and pepper until smooth. Stir in feta cheese, dill, and parsley. Allow the batter to rest for 30 minutes.
2. Preheat an oven safe skillet or griddle over medium heat. Lightly oil the surface.
3. Pour 1/4 cup of the batter onto the preheated skillet or griddle, swirling it around to create a thin crepe. Cook for about 1 minute per side, until golden brown. Repeat with remaining batter. Keep the crepes warm in the oven.
4. Toss mixed vegetables in olive oil, salt, and pepper. Grill them on a stove top griddle or preheated outdoor grill until tender and slightly charred.
5. In a separate bowl, mix cooked quinoa with fresh herbs, salt, and pepper to taste.
6. Assemble the dish by placing one crepe on each plate, then adding grilled vegetables and herbed quinoa. Serve immediately.

Chef’s Insight

Use a silicone brush to evenly spread oil on the skillet or griddle. - Allow the batter to rest in the refrigerator for optimal texture.

Notes

For optimal flavor and aroma, use fresh herbs and high-quality feta cheese. - Serve with a side of Greek yogurt drizzled with honey for added indulgence.