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April 2005

5-Minute Meals: Backcountry Crepes

Quick and simple crepe recipes for any meal

©Mitch Mandel; food styling by Melissa Demayo

Salmon Crepes

2/3 cup water

1 small bouillon cube

1 tablespoon olive oil

½ cup mushrooms, sliced

½ cup celery, diced

¼ cup yellow onion, diced

1/3 cup all-purpose flour

½ teaspoon Worcestershire sauce

8-oz. pack salmon (foil pouch)

1 tablespoon sun-dried tomatoes, sliced

1 tablespoon parsley flakes (or fresh)

6 crepes

½ cup Swiss cheese, shredded (optional)

At camp: Boil water with bouillon cube and set aside. Put olive oil in skillet and add mushrooms; sauté for 2 minutes. Add onion and celery; continue to sauté for 3 to 4 minutes. Add flour, stirring constantly for 2 more minutes. Add bouillon and Worcestershire. Cook over low heat, stirring constantly, until mixture thickens to the consistency of alfredo sauce. Stir in salmon, tomatoes, and parsley. Heat 1 minute. Place ¼ cup salmon mix onto each crepe. Add cheese. Roll up. Serves three.

©Mitch Mandel; food styling by Melissa Demayo

Southwest Scramble Crepes

1 12-ounce carton Easy Eggs or Egg Beaters (or powdered equivalent of 6 eggs)

1 small avocado, sliced

1 tablespoon cilantro

1 4-ounce can green chilies, diced

2 red chili peppers, diced

1 cup shredded jack cheese

4 crepes

At home: Drain green chilies and pack in small zipper-lock bag. For squish-free transport, carry avocado in cooking pot.

In camp: Dice chilies and peppers. Scramble eggs, cilantro, green chilies, and red peppers in frying pan. Scoop egg mix onto crepe; top with avocado and cheese. Roll up. Serves two.

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