Bistro Salad Crepes
Poached eggs and lightly dressed salad greens top these savory crepes. They're just the thing to make for a special brunch or luncheon.
Make Ahead Tip: To make ahead: Prepare the batter through Step 1 and refrigerate for up to 12 hours; refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To poach eggs, fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add 1/4 cup distilled white vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan. Working with one at a time, break an egg into a small bowl, submerge the lip of the bowl into the simmering water and gently add the egg. (Don't poach more than 4 at a time in a large skillet or pot.) Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute before serving.
1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat