Egg Crepe Cones

Prepare vegetables: Peel sweet potato and slice into thin strips. Rub with 1 tablespoon olive oil and lay on sheet pan; season with salt and bake at 400 F. for 8 to 10 minutes or until cooked through; set aside.

Rub asparagus with 1 tbsp. olive oil and salt; roast on sheet pan at 400 F. until just starts to soften; set aside.

Over gas flame on stove, burn outside of red pepper. Once black, wrap with plastic wrap and put into container; let sit for 2 minutes. Remove and rub off burnt skin, remove any seeds, cut into long strips and set aside.

To make egg crepes for cones, whisk eggs until smooth and warm a 10-inch, nonstick pan brushed with olive oil. Put enough egg (equal to two eggs per crepe) into the pan to cover the bottom lightly. Pick pan up off heat and rotate to move eggs all around the pan, allowing to cook gently on one side only. When eggs are set, slide crepe onto baking sheet, cooked-side down. Repeat making crepes until all six are done.

In small bowl, combine goat cheese, thyme, rosemary and fennel seed; mix together until combined.

In sauté pan, heat remaining olive oil over medium-low heat. Gently sauté garlic until soft but not brown. Add spinach and cook just until spinach has wilted; season with salt and set aside.

To assemble, warm all ingredients. Place six crepes on work surface. Imagine each crepe has a large V in the middle; this is where you stack the vegetables. Start with a few slices of sweet potato, followed by some strips of red pepper, then three asparagus spears, some spinach, two sun-dried tomatoes and one-sixth the goat cheese mix.

Then starting from the left side, roll vegetables up in crepe in a cone shape with vegetables sticking out the top of the cone. Cut parchment paper circles to wrap around egg cones and place in to-go cups.