Happy Cinco de Mayo!

by Scotty Irani
Food Columnist

Okay, so I’m not quite sure (still) why we celebrate Cinco de Mayo. I do know it was fun to “celebrate” while I was in school with friends at the local drinking hole, but other than that, I am at a loss.

So that got me to thinking… a good base should be laid down before all that celebrating gets underway. Start your Cinco de Mayo with a partner in crime, or call the gang over for my Crêpes Sanchez. You can show off some culinary skill, lay down that nice firm base, and not look so…basic this Cinco de Mayo.

Whatever you do, or not do, start out with this dish. It truly is a winner.

Happy Cooking!

Savory Crêpe Recipe:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Place all the ingredients in a blender and pulse 10-12 times until fully mixed. Pour out into a container and let rest in the fridge at least 30 minutes to a day until cooking.

In a hot 9-10” non-stick skillet or classic crêpe pan, begin heating butter or Ghee (clarified butter). Swirl around to coat the entire bottom and sides. Pour out excess.

Ladle approximately 2 ounces of crêpe batter into the pan, and move/tilt the pan so the batter covers the bottom evenly to cook. Release the sides with rubber spatula. The crêpe will start to let go of the pan when it cooks, so you can easily flip to cook the other side. Cook until golden and light caramelized. Slide out onto a plate and either fold into a triangle, or fold over in classic crêpe fold.

May be made ahead and kept hot between paper towels or parchment and kept warm until use.

Crêpes Sanchez Ingredientes: serves 2

6 prepared savory crêpes (three per plate)

2 cups (approx. 20.5 ounce can) refried black beans… or make your own

1 jar In The Kitchen With Scotty “Chile Pepper and Lime Southwest Cooking Sauce”

1 1/2 cups water

Pinch of kosher salt

9 ounces pork Chorizo sausage cooked

4 eggs, fried (2 per person…. may also poach)

Queso Blanco, or any salted crumbly cheese like Feta.

Sliced white onion

Torn parsley leaves

To make your black bean sauce, add refried black beans, ITK Chile Pepper and Lime Sauce, and water to a saucepan. Cook down and puree (hand blender) or mash until smooth and bubbling hot. In a small fry pan, add the chorizo sausage and cook until well done. Set aside.

Prepare 2-4 fried or poached eggs. Set aside

Make each plate by adding three prepared hot crêpes. Spoon on a generous amount of the black bean sauce. Top with a few spoonfuls of chorizo, then top with two eggs. Garnish with crumbled queso blanco, sliced white onion, and parsley leaves. Enjoy!

The Gayly – May 5, 2016 @ 4:45 p.m.