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ANNE MOONEY: Hi. I'm Chef Anne Mooney, also the regular food writer for Simply The Best
Magazine out of Delray Beach, Florida, and today I'm here on behalf of Expert Village.
And we've talked about--we're going to talk about crepes and we've talked about sweet
breakfast crepes, now we're going to talk about a fancy, savory breakfast crepe. It's
called a Breton crepe, and it starts out with the savory crepe, which we've made and refrigerated
overnight so that it'll be all done. And then we're going to do a sausage-and-leek filling,
like so.
And once the filling is done, then we'll take some and put it right in the middle there
of this crepe,
and then we'll take a poached egg that I poached earlier and am holding in a little tub of
ice water. And we'll cut the messy parts off of it, like so, and put this egg right here
in the middle of the sausage and then we'll garnish the whole thing to give it some color
with some cherry tomatoes that have been cut up. So here, and then, instead of folding
the crepe all the way over the filling, this one just gets folded up kind of--if it will
do it, like that, so that it sits on the plate and the--your guests can eat it almost like
a quesadilla. It's not acting like a quesadilla but that's the idea. Check out my other cooking
tips on Expert Village if you like this one.