Simple Egg Crêpes
I won't lie... my fiancé does most of the cooking in our home. The one meal I contribute on a regular basis is breakfast on the weekends. One of my favorite quick breakfast dishes to cook is egg crêpes. The first time I ate this dish, I was at a fancy and historic bed & breakfast in a small town called Monticello, FL. It stuck with me! So I found a recipe on Pinterest and eventually purchased a crêpe pan, which solidified the egg crêpe's position in our regular rotation (do not fear, a special pan is NOT a requirement!).
- 4-6 eggs
- Goat cheese
- 2 cups of baby spinach
- Olive oil
- Minced garlic
- Salt & pepper
- Tomato (optional side)
- Avocado (optional side)
Step 1: Drizzle a very small amount of olive oil (about 1 tsp) on a flat pan on medium heat.
Step 2: Crack one egg into a bowl and whisk, adding a sprinkle of kosher salt and freshly cracked black pepper.
Step 3: Pour the egg into the pan and swirl it around until the egg is thinly distributed and begins to cook. Be sure the egg runs into any gaps in the cooking crêpes so there are no holes.
Step 4: Watch for the edges of the crêpe to start pulling away from the pan. Once that begins to happen, it's time to (CAREFULLY!) flip the crêpe. This is the trickiest part and even though I've been making these for a while now, I still mess it up and end up with a wrinkled, piled crêpes from time to time. You will eventually get a knack for it, though.
Step 5: Remove the crêpe after a minute or two cooking on both sides and place on a plate. I like to keep them covered with aluminum foil to keep them warm until I'm ready to plate them. With the egg spread so thinly, it cooks quickly! Repeat steps 1-5 for each crêpe.
Step 5: (Optional) While you're working on the crêpes, prepare any filling you want to include. I usually sauté spinach. To do this, heat about 2 tablespoons of olive oil at medium heat. Add about 1 tbspn of minced garlic. Once the garlic begins to be golden in color, add two cups of washed baby spinach and toss until it wilts.
Step 6: Lay the crêpe flat on a plate and spread the fillings on your choice in a line down the center of the crêpe. Roll the crêpe with the filling at the center. Alternatively, you can spread the fillings on an entire half of the crêpe and fold it in half.
I like to serve crêpes with veggies on the side. Actually, I make basically every meal with a heaping serving of veggies.
If you try this recipe, let me know how it goes! I'm new to cooking eggs so if you have any recipes you love, please share them with me in the comments.