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/1025091827https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSyhttps://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ

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

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

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

INGREDIENTS:

FRITTATA–Kerrygold Butter - lotsOlive Oil - 2 tbsSweet potatoes/yams - 1 large or 2 small1 1” thick slice virginia ham steakSpinach - two good handfulsFresh rosemary - two sprigsAs much garlic/garlic sauce as your heart desires5-6 eggsGoat cheeseParmesan cheese

CREPES–Kerrygold Butter - 3tbs melted but not too hot!, plus a littleEggs - 2Water - 1 cupMilk - 1 cupFlour - 2 cupsNutmeg - a sprinkle(optional) Vanilla or almond extract - 1tspCreme FraicheHoney

CREPE FILLING–Pistachios - 3 or 4 handfuls, choppedCardamom 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 parmesanServe!

CREPE FILLING–

Finely chop pistachios in food processorGrind 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 butterIn a bowl, mix eggs, water, milk, flour and nutmeg (and optional vanilla or almond flavoring)Whisk until smooth and runnyPour 1/3rd cup of the mix on pre-heated skilletLet 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” possibleFlip 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-shapeDress with two spoonfuls of creme fraiche. Drizzle with your favorite honeyAdd 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 daysPre-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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