Savory Egg and Cheese Crepes
Savory Egg and Cheese Crepes
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk, whole milk recommended
- 2 tablespoons unsalted butter, melted, plus more as needed for cooking
For the Filling
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 cup cheddar cheese, shredded (or Gruyere, Swiss)
- 2 tablespoons fresh chives, chopped, optional
For Serving
- 1 tablespoon fresh parsley, chopped, for garnish, optional
Instructions
- 1
Make the Crepe Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, and 1/2 teaspoon salt. In a separate medium bowl, whisk the 2 large eggs and milk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Stir in the 2 tablespoons of melted unsalted butter. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes (or up to 1 hour) to allow the flour to hydrate.
⏱️ 5 min
- 2
Prepare the Filling: While the crepe batter rests, prepare the filling. In a medium bowl, whisk the 4 large eggs with the heavy cream, 1/4 teaspoon salt, and black pepper until light and fluffy.
⏱️ 2 min
- 3
Cook the Scrambled Eggs: Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet. Cook, stirring gently with a spatula, until the eggs are softly scrambled and just set. Do not overcook. Remove from heat and stir in the shredded cheddar cheese and chopped chives (if using). Set aside.
⏱️ 5 min
- 4
Cook the Crepes: Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly butter the pan as needed for the first crepe. Pour about 1/4 cup of batter into the hot pan, immediately tilting and swirling the pan to coat the bottom evenly with a thin layer of batter. Cook for 1 to 2 minutes, or until the edges are lightly browned and the surface appears set.
⏱️ 15 min
- 5
Flip and Finish Crepes: Carefully loosen the edges with a spatula, then flip the crepe and cook for another 30 seconds to 1 minute, until lightly golden. Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly buttering the pan between crepes as needed. Stack the cooked crepes on a plate.
- 6
Assemble the Crepes: Lay a cooked crepe flat on a clean surface. Spoon about 1/4 of the scrambled egg and cheese filling onto one half of the crepe. Fold the other half over the filling, then fold again to create a triangle or roll it up. Repeat with the remaining crepes and filling.
⏱️ 5 min
- 7
Serve: Garnish with fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Egg and Cheese Crepes
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk, whole milk recommended
- 2 tablespoons unsalted butter, melted, plus more as needed for cooking
For the Filling
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 cup cheddar cheese, shredded (or Gruyere, Swiss)
- 2 tablespoons fresh chives, chopped, optional
For Serving
- 1 tablespoon fresh parsley, chopped, for garnish, optional
Instructions
- 1
Make the Crepe Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, and 1/2 teaspoon salt. In a separate medium bowl, whisk the 2 large eggs and milk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Stir in the 2 tablespoons of melted unsalted butter. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes (or up to 1 hour) to allow the flour to hydrate.
⏱️ 5 min - 2
Prepare the Filling: While the crepe batter rests, prepare the filling. In a medium bowl, whisk the 4 large eggs with the heavy cream, 1/4 teaspoon salt, and black pepper until light and fluffy.
⏱️ 2 min - 3
Cook the Scrambled Eggs: Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet. Cook, stirring gently with a spatula, until the eggs are softly scrambled and just set. Do not overcook. Remove from heat and stir in the shredded cheddar cheese and chopped chives (if using). Set aside.
⏱️ 5 min - 4
Cook the Crepes: Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly butter the pan as needed for the first crepe. Pour about 1/4 cup of batter into the hot pan, immediately tilting and swirling the pan to coat the bottom evenly with a thin layer of batter. Cook for 1 to 2 minutes, or until the edges are lightly browned and the surface appears set.
⏱️ 15 min - 5
Flip and Finish Crepes: Carefully loosen the edges with a spatula, then flip the crepe and cook for another 30 seconds to 1 minute, until lightly golden. Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly buttering the pan between crepes as needed. Stack the cooked crepes on a plate.
- 6
Assemble the Crepes: Lay a cooked crepe flat on a clean surface. Spoon about 1/4 of the scrambled egg and cheese filling onto one half of the crepe. Fold the other half over the filling, then fold again to create a triangle or roll it up. Repeat with the remaining crepes and filling.
⏱️ 5 min - 7
Serve: Garnish with fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min