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Labor Day Brunch or Lunch

Recipe for September 5, 2010

Here’s a solution for a Labor Day Brunch or Lunch straight from our farmers’ market.  Start with some already prepared crêpes from one of our newest vendors and then shop for the crepe filling.  Or, better yet, invent your own fillings with your favorite market ingredients.

Savory Crêpes

Prepared crêpes*


Canadian bacon*, chopped finely

Cheese* (Use a hard cheese, grated or shaved or a soft Chévre)



Mushroom Ragoût

1 ½ pounds mixed mushrooms, trimmed if necessary, thinly sliced

1 tablespoon butter, 1 tablespoon olive oil

2 shallots, minced

In a large, heavy skillet, heat the oil and butter over medium-high heat until butter is melted, and pan is hot but not smoking.  Sweat the shallots in the oil and butter until translucent.  Add mushrooms and a large pinch of salt, and sauté, stirring occasionally, until the liquid the mushrooms give off has evaporated, 6 – 8 minutes.

To Assemble

Allow two crêpes per person, and one egg per crêpe.  To warm the prepared crêpes place briefly, one side at a time, in a heated skillet (don’t grease the skillet). Fry the eggs sunny-side up and set aside and keep warm.  Spoon desired quantity of warm mushroom ragout just below the center of each crêpe, leaving a one-inch border on each side.  Top with fried egg, cheese, and Canadian bacon.  Fold in sides of the crepe over the filling, then beginning at bottom, roll up to enclose the filling.  Serve crêpe seam side down.