Popular Recipes

  • Sourdough Bread Loaf
    Note: This recipe assumes you already have an established sourdough starter and a kitchen scale. Ingredients 120g sourdough starter 1 1/3 cu...
  • Roasted Paprika Chicken and Veggies
    Ingredients 1 lb small potatoes, dealer's choice on kind 6 carrots [1] halved lengthwise and cut into thirds 2 lb chicken thighs (bo...
  • Chicken Breast Lombardy
    Ingredients  8 boneless skinless chicken breast halves 1⁄2 cup flour 1⁄2 cup butter 1 cup sliced mushrooms 1⁄2 cup marsala wine 1⁄3 ...

Wednesday, February 26, 2020

Chorizo Crepes with Lemon Tahini

INGREDIENTS
FOR THE CREPES:
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 3 large eggs, whisked
  • 3 cups soy milk (you can use regular milk too)
  • 2 tablespoons melted vegetable shortening (or butter)

FOR THE CHORIZO**:
  • 2 chorizo sausages, chopped (you can use chicken, pork, or beef, whatever you like)
  • 1 clove of garlic, minced
  • 1 bunch of kale, chopped

FOR THE TAHINI:
  • 1/4 cup tahini
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Sprouts and tomatoes to garnish

INSTRUCTIONS

  1. Heat up a non-stick pan or skillet, pour a tiny bit of oil and wipe it with a paper napkin (keep oily napkin nearby for when you need to wipe again). 
  2. Add all the crepe ingredients in a blender and blend for a minute. Scrape the sides and blend again for a few seconds. Pour into a bowl and ladle some of the crepe mix into the hot pan and swirl the pan with your hand to form the crepe, no worries if it’s not perfect. 
  3. Once brown on one side, flip it and cook for 20 seconds or just until slightly crisp. Place cooked crepe on a plate. Repeat this process until you finish the batter. Keep crepes near the stove so they stay warm.
  4. Place all the chorizo in a skillet with some oil over medium heat and fry for about 15-20 min until sausage is completely cooked and crispy. 
  5. Remove the chorizo from the skillet and use the remaining fat to sauté the kale. Sautee over medium heat for about 5 minutes until kale starts to wilt. Season with salt and pepper and remove from the heat.
  6. Place all the tahini ingredients in a food processor and blend until smooth. If needed, add a splash of water to get it going.

To assemble, grab a crepe, smear a good amount of the tahini, add kale, chorizo, and top with tomatoes and sprouts.

**The original recipe called for all kinds of spices to be added to the chorizo, but Queen of Spices though I be, it was kind of a lot.  Chorizo has a lot going on in it already.  The link is obv below if you want to try them out.
---
Original recipe: La Crema
Posted by Jasmine
Labels: ,