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Herby Breakfast Crepes

Savor the Morning with Herby Breakfast Crepes Delight

Experience the savory comfort of Herby Breakfast Crepes, a delightful centerpiece for brunch gatherings.
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Prep Time 1 hour
Cook Time 20 minutes
Refrigeration Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crepe Batter
  • 3 medium eggs Provide structure and creaminess
  • 1 cup whole milk Substitute with almond or soy milk for dairy-free
  • 1 cup all-purpose flour Gluten-free flour blend can be used
  • 0.5 teaspoon kosher salt Adjust measurement to taste
  • 0.25 cup minced chives Consider green onions or other herbs as substitutes
  • 1 teaspoon unsalted butter Used for cooking crepes
  • 1 teaspoon Dijon mustard Adds flavor depth
Filling
  • 0.25 cup shredded Parmesan cheese Gruyère or cheddar can be used
  • to taste salt and pepper Essential for seasoning the eggs

Equipment

  • mixing bowl
  • non-stick skillet or crepe pan
  • baking sheet
  • Parchment paper

Method
 

Crepe Preparation
  1. In a mixing bowl, whisk together 3 medium eggs, 1 cup of whole milk, 1 cup of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/4 cup of minced chives until smooth. Cover and refrigerate for at least 1 hour.
  2. Heat a non-stick skillet over medium heat. Add 1 teaspoon of unsalted butter. Pour 1/4 cup of chilled batter, swirling to coat evenly. Cook for about 2 minutes until the edges lift and underside is golden. Flip and cook for another minute. Set aside and repeat.
  3. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  4. Spread 1 teaspoon of Dijon mustard on each crepe. Top with 1/4 cup of shredded Parmesan cheese and create a nest for a medium egg in the center. Season with salt and pepper and fold edges to form a square.
  5. Arrange crepe squares on the baking sheet and bake for 10 minutes until egg whites are set and yolks are runny.
  6. Let crepes cool slightly, garnish with fresh herbs, and serve immediately.

Nutrition

Serving: 1crepeCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 210mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 1mgCalcium: 200mgIron: 1mg

Notes

Allow crepe batter to rest for at least an hour for best results. Store leftovers in an airtight container in the refrigerator for 3-4 days.

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