Egg and Cheese Crepes

Protein packed crepes filled with more protein of eggs and cheese

Crepes are surprisingly simple to make and, no, you don't need special equipment.  A regular 8-10 inch nonstick frying pan works just fine.  I was hungry for breakfast but hadn't gotten groceries in a while so my fridge was pretty bare. I had eggs, American cheese, and milk. I have mentioned before that I don't really like eggs unless they are hidden by other flavors so I decided to use them in crepes and smother them in cheese. This turned out to be a very eggy breakfast because crepes are mostly eggs and then my filling was also eggs but I loved it. It was very tasty and very filling.  This was a meatless and protein packed breakfast.

Egg and Cheese Crepes

Ingredients:

Sourdough crepes batter or your regular crepe batter
3-4 eggs
American cheese slices or shredded cheese of your choice
Milk
Salt & pepper
1 cup frozen chopped spinach, thawed (optional)
Hot sauce (optional)
Assorted spices (optional)

Mix together the crepe batter and set aside.

In a separate bowl, beat the eggs and some milk (about 1/4-1/2 cup) until thoroughly mixed.  Season with salt and pepper and add any optional ingredients you like.  (I always add hot sauce to my scrambled eggs, and onion and garlic powder. The spinach gives this a little more nutrition but it's fine without.  If you have left over ham or chicken you can add that too.) Set aside.

Heat a non stick frying pan over medium heat and rub with butter or oil.  Pour one ladle full of the crepe batter on to the center of the hot pan.

Pick up the pan and rotate it spreading the batter into a wider circle until the batter no longer moves.  A great picture tutorial, from About.com, is here.  Place the pan back on the burner.

Gently run a spatula along the edges of the crepe to loosen.  When the batter is set and no longer shiny lift and flip the crepe.

Once crepe is flipped, pour about 1/4 cup of the egg mixture on to the crepe and top with some cheese.  Wait for the egg mixture to get mostly set and the cheese to slightly melt, then, fold the crepe in half.  Slide out of the pan onto a plate and fold in half again.

Repeat the process until all of the batter and egg mixture is used.  Makes about 5-6 crepes.

Enjoy.

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Saturday Breakfast: Sourdough Crepes

Crepes made from sourdough starter and stuffed with tropical fruit salad with, of course, bacon on the side.

 

I had my first crepes last weekend from a local restaurant and they were fantastic.  I had them on my brain all week and I decided to try and make them at home.  I have made sourdough pancakes before and I was curious if you could make sourdough crepes as well.  I searched online and found this Sourdough Crepes Recipe.  It looked simple enough so I tried it.

Having never made crepes I was surprised by how simple they were.  I don't have a special crepe pan I just used my regular 8 inch non stick frying pan and plastic spatula and they worked great.  I even think they are easier than making pancakes.  Learn how to make crepes here.

Best of all it used up extra sourdough that would have been thrown away during my next refresh.  I also did not need to feed the sourdough the night before.  The crepe batter was prepared right before cooking.  Easy peasy (lemon squeezy).

These crepes were delicious and simple a definite make again recipe.

Ingredients:

1 cup sourdough barm (100% hydration)
3 eggs
2 Tbsp butter, melted
1/4-1/2 cup milk



In a medium bowl mix together the barm, eggs, and butter until smooth.  Stir in enough milk until the batter is runny.

Heat a non stick frying pan over medium heat and rub with butter.  Pour one ladle full of batter onto the center of the pan.

Pick up the pan and rotate it spreading the batter into a wider circle.  Continue rotating the pan until the batter no longer moves.  Place pan back on the burner.

Gently run the spatula around the edges of the crepe to loosen them.  Lift and flip the crepe when the batter is set and no longer shiny (it only takes seconds).

Cook the crepe for about 30 seconds on the other side.  Remove crepe to a plate, butter the pan and repeat.  Makes about 5 10-inch crepes.  You can stack the crepes one atop the other until ready to fill and eat.

I filled my crepes with a tropical fruit salad made with pineapple, banana, mango and coconut milk (I will post the recipe next week).  You can fill these crepes with anything you like sweet or savory are all tasty.  Enjoy.

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