Welcome to Marti’s Music Kitchen! Today we’re joined by our guest Dr. Dylan Dean, a busy man just brimming with creative drive. He spent nearly a decade with the local Indie Euro band Mbrascatu. Dylan has released three albums and several singles in different languages since 2021!

Dylan and his family love to cook! On today’s episode of MMK, Dylan talks us through frittatas and crepes, showing us how you can make something delicious, filling, AND healthy for breakfast.

“What I like about that is life is not made with frets. ..... Life IS fretless.”

Give a list as he and Marti perform LIVE - and check out the video on YouTube - or on our patreon at patreon.com/MartiMendenhall!!

Dylan Dean!
https://music.apple.com/us/artist/dylan-dean/1025091827
https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSy
https://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html


EQUIPMENT:
2 medium cast iron skillets
Mortar and pestle (or food processor)

INGREDIENTS:

FRITTATA–
Kerrygold Butter - lots
Olive Oil - 2 tbs
Sweet potatoes/yams - 1 large or 2 small
1 1” thick slice virginia ham steak
Spinach - two good handfuls
Fresh rosemary - two sprigs
As much garlic/garlic sauce as your heart desires
5-6 eggs
Goat cheese
Parmesan cheese

CREPES–
Kerrygold Butter - 3tbs melted but not too hot!, plus a little
Eggs - 2
Water - 1 cup
Milk - 1 cup
Flour - 2 cups
Nutmeg - a sprinkle
(optional) Vanilla or almond extract - 1tsp
Creme Fraiche
Honey

CREPE FILLING–
Pistachios - 3 or 4 handfuls, chopped
Cardamom pod - 1 (one)
Sugar - 1tbs


DIRECTIONS:

FRITTATA-

Pre-heat one skillet on medium heat. Add 2 pads of butter and 2 tbls of olive oil and heat up.
Cube sweet potatoes/yams, and the ham steak, into tiny, bite-size pieces (0.5cm or so!)
Add potatoes to hot skillet and gently stir and flip (or as Dylan says, “flippy floppy”) until coated and softening.
Add ham, continue with the flippy floppy.
Chop spinach and rosemary. Add to pan once ham is browned.
Add “deliberately unmeasured” amounts of Karam’s Garlic Sauce (or sub garlic) to your heart’s desire!
Whisk 5-6 eggs and distribute them evenly in the pan.
Resist urge to do anything else to it and just let it sit, covered, for 8-10 minutes (until the eggs in the center of the pan are hardening).
Turn off heat and let sit, covered, for a couple minutes.
Remove lid, then add sprinkles of goat cheese and shredded parmesan
Serve!


CREPE FILLING–

Finely chop pistachios in food processor
Grind cardamom pod with mortar and pestle (or a food processor if you don’t have one!)
Mix together ground cardamom, pistachio, and 1tbs of sugar

CREPES–

Preheat second skillet with 2 pads butter
In a bowl, mix eggs, water, milk, flour and nutmeg (and optional vanilla or almond flavoring)
Whisk until smooth and runny
Pour 1/3rd cup of the mix on pre-heated skillet
Let bottom start to cook and spread the runny dough with a spatula on top as far along the pan as you can, making the widest “crepe-frisbee” possible
Flip once it comes easily off the skillet (some people prefer it doughy, some prefer it with a little char, it’s up to you!)
Transfer to a plate. Add two spoonfuls of the pistachio filling and roll into the classic crepe-shape
Dress with two spoonfuls of creme fraiche. Drizzle with your favorite honey
Add a bonus dash of nutmeg for both aesthetic and taste!

TIPS from DYLAN DEAN:

Mix the crepe dough in a tupperware container and store in fridge for up to 3 days
Pre-chop the veggies ahead and store in fridge (except for the spinach, as it doesn’t keep)
Pre-warming the skillets are important for both recipes

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