Savory Egg and Cheese Crepes
Savory Egg and Cheese Crepes
Ingredients
For the Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, for cooking crepes, as needed
For the Savory Filling
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter, for cooking eggs
For Garnish (Optional)
- 1 tablespoon fresh chives, minced
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour and salt. In a separate medium bowl, whisk the 2 large eggs, milk, and 2 tablespoons of melted butter until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Ensure there are no lumps. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flour to hydrate, which results in more tender crepes.
⏱️ 15 min
- 2
While the batter rests, prepare the savory filling: Crack the 4 large eggs into a bowl and whisk them well with the 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Heat 1 tablespoon of unsalted butter in a medium non-stick skillet over medium heat. Pour in the whisked eggs and scramble them gently until just set but still moist. Remove from heat and stir in the shredded sharp cheddar cheese and 2 tablespoons of minced fresh chives. Set aside.
⏱️ 10 min
- 3
Cook the crepes: Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush the pan with a small amount of unsalted butter. Pour about 1/4 cup of crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle. Cook for 1 to 2 minutes, or until the edges are lightly golden and the surface appears set. Carefully flip the crepe with a thin spatula and cook for another 30 seconds to 1 minute, until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with butter as needed between crepes.
⏱️ 15 min
- 4
Assemble the crepes: Lay a cooked crepe flat on a clean surface. Spoon about 1/4 cup of the savory egg and cheese filling onto one half of the crepe. Fold the other half over the filling, then fold again to create a triangular shape, or simply roll it up. Repeat with the remaining crepes and filling.
⏱️ 5 min
- 5
Serve immediately, garnished with an optional sprinkle of fresh minced chives. Enjoy your delicious savory egg and cheese crepes!
Kitchen Tools
Nutrition Facts (per serving)
Savory Egg and Cheese Crepes
Ingredients
For the Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, for cooking crepes, as needed
For the Savory Filling
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter, for cooking eggs
For Garnish (Optional)
- 1 tablespoon fresh chives, minced
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour and salt. In a separate medium bowl, whisk the 2 large eggs, milk, and 2 tablespoons of melted butter until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Ensure there are no lumps. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flour to hydrate, which results in more tender crepes.
⏱️ 15 min - 2
While the batter rests, prepare the savory filling: Crack the 4 large eggs into a bowl and whisk them well with the 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Heat 1 tablespoon of unsalted butter in a medium non-stick skillet over medium heat. Pour in the whisked eggs and scramble them gently until just set but still moist. Remove from heat and stir in the shredded sharp cheddar cheese and 2 tablespoons of minced fresh chives. Set aside.
⏱️ 10 min - 3
Cook the crepes: Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush the pan with a small amount of unsalted butter. Pour about 1/4 cup of crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle. Cook for 1 to 2 minutes, or until the edges are lightly golden and the surface appears set. Carefully flip the crepe with a thin spatula and cook for another 30 seconds to 1 minute, until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with butter as needed between crepes.
⏱️ 15 min - 4
Assemble the crepes: Lay a cooked crepe flat on a clean surface. Spoon about 1/4 cup of the savory egg and cheese filling onto one half of the crepe. Fold the other half over the filling, then fold again to create a triangular shape, or simply roll it up. Repeat with the remaining crepes and filling.
⏱️ 5 min - 5
Serve immediately, garnished with an optional sprinkle of fresh minced chives. Enjoy your delicious savory egg and cheese crepes!