Breakfast Crepes with Egg and Cheddar
Whip up a delicious breakfast with this easy, but scrumptious breakfast crepe recipe that is sure to be a hit!
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Servings: 4
For the Crepes:
– 1 cup all-purpose flour (125 grams)
– 1 cup milk
– ½ cup water
– 2 eggs
– 2 tablespoons unsalted butter, melted
– ½ teaspoon kosher salt
– 1 tablespoon chopped chives
– 3 tablespoons unsalted butter, for cooking
For the Eggs:
– 8 eggs
– ¼ teaspoon kosher salt
– ¼ teaspoon freshly ground pepper
– 1 tablespoon butter
– 2.5 ounces cheddar cheese, grated
– 1 tablespoon chopped chives, to serve
Directions
For the crêpes: combine the flour, milk, water, eggs, butter, and salt in large bowl and whisk vigorously until well-combined (about a minute). You can also use a blender for this step—blend for about 10 second.
Next, whisk in the chives. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.
Let the batter rest for at least 30 minutes. You can leave it up to overnight, but move into the refrigerator if you are not using right away.
After resting the batter, give it another quick whisking.
Now heat a 9- or 10-inch crepe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly.
Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
Cook without disturbing the crepe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crepe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be just golden brown in spots. Keep an eye on your heat—the crepes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side.
Repeat with the rest of your crepes, including buttering the pan between each one.
As you finish your crepes, stack them on a plate separated by squares of wax paper or parchment paper.
To make the eggs, first whisk together eggs, salt, and pepper until totally incorporated.
Melt butter in a medium nonstick skillet over medium-low heat, then add eggs.
Use a rubber spatula to slowly stir eggs, pulling the spatula around the sides of the pan and through the middle.
Cook the eggs slowly, stirring frequently. At first it will seem like not much is happening, then all at once they will begin to cook quickly. The entire process should take at least 5 minutes.
When the eggs start to clump up as you stir with your spatula, leaving the bottom of your pan clear, add 2 ounces of the grated cheese and stir in.
Continue to cook until eggs are done, and cheese is melted.
To assemble the crepes, lay a crepe on a cutting board and add a small scoop of eggs along one half of the crepe. Top with a small sprinkle of chives and shredded cheese, then fold over the top of the crepe.
Fold in half again, and garnish with additional chives and cheese if you’d like.
To serve, place 2 folded and filled crepes on each person’s plate. You will likely have leftover crepes, that you can store in the refrigerator for future use.
