Chef Norm Pastorin
Swap a salad course for this filling dish that works as an appie, light lunch, or a side.
1 cup milk
1/3 cup beer
1 1/3 cup flour
7/8 Tbsp butter, melted
1/4 tsp salt
1/2 cup + 2 Tbsp rendered pancetta
1 1/4 cups mozzerella cheese
2 cups basil
1/4 cup Parmesan cheese
1/2 cup toasted walnuts
4 cloves garlic
3/4 cup olive oil
5 eggs, poached
1/2 cup balsamic vinegar
1/4 cup honey or brown sugar
2 1/2 cups arugula
20 cherry tomatoes
- Whisk together eggs, milk, and beer in mixing bowl.
- Sift in flour while continuing to whisk. Add butter and salt.
- Strain batter and let rest one hour before making crêpes.
- Cook crêpes in a 10 inch skillet. Working one at a time, place crepe in skillet and fill with 2 Tbsp pancetta and 4 Tbsp mozzarella. Place pan in 375˚F oven for 3-5 min, until cheese is melted. Fold crepe over.
- Blend all ingredients in a food processor. Steam in olive oil until a smooth paste forms. Season to taste with salt and pepper.
- In a saucepan mix together balsamic vinegar and honey or brown sugar. Cook until reduced by half.
- Toss arugula with a dash of olive oil and salt. Top each crêpe with pesto, 1/2 cup arugula, 4 cherry tomatoes, and a poached egg.
- Drizzle with balsamic reduction.
Yields about 5 crêpes