When Life Gives you Eggs, Make Crépes.

Posted on June 28th, 2011 by Tonia 20 Comments

When there are chickens around, eggs happen. And when eggs are happening, eating them needs to happen regularly, too, otherwise they stockpile in the ‘fridge. And then before you know it, you have more eggs than you know what to do with. This happened today.

Lucky for us the French invented crépes! Thin, slightly sweet, egg-loaded pancakes that can be topped with unending combination of delicious things: bananas and Greek yogurt, strawberries and whipped cream, peaches and cinnamon, maple syrup and peanut butter…

But we’re trying to use as many eggs as possible today, so we’re topping our crépes with slices of prosciutto, eggs, parmesan cheese, a sprinkle of sea salt, crushed pepper, and fresh thyme.

Ingredients

For the crépes:

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 large eggs
3 tablespoons melted butter

For the topping:

9 thin slices ham/prosciutto
9 eggs
Chopped fresh parsley or thyme to taste
Sea salt & pepper to taste
Freshly grated parmesan cheese to tatse

Steps

Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.

Cook another minute and then slide out of skillet onto wax paper. Repeat until batter is gone {it should make about nine}.


Preheat oven to 350. Place crepes on a rimmed baking sheet {3-4 per sheet}. Place prosciutto slice in center of crepe and carefully crack egg onto prosciutto.

Fold edges of crepe toward center, using the egg white as the glue to hold the edges down.

Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with herbs and cheese and serve.

This post is dedicated to my friend Caitlyn, who went through a crépe faze when we were about ten years old. I would show up at her house and she would be in her usual position in front of the stove, spatula in hand, huge bowl of batter by her side. She’s the only ten-year-old I’ve ever known that asked for a crépe pan for Christmas.

“Want one?” She’d ask, and she knew the answer, so there would be a steaming, golden, buttery crépe sliding onto a plate in front of me before I could say anything.

We ate them with massive amounts of whipped cream.

20 Comments

  1. Erin says:

    My best friend taught me how to make crepes. She would man two pans at once, flipping them with her fingers, and I was the topping master.

    We would always eat ours with butter, fresh lemon juice and a sprinkling of sugar. :)

  2. Cathy Schroeder says:

    Tonia, I know this post is about crepes, but when Clare was around 6 or 7 when she went to see Santa she asked for a closet organizer!!!!! Santa looked so dumbfounded (it wasn’t the real santa!!) and he told her that no one had ever asked for that before for Christmas! He didn’t laugh though, he was a great Santa.

  3. Tonia says:

    @Cathy and Erin: Great stories!! I laughed out loud about Clare. That’s just ONE of the many Clare stories. :) And Erin, you betcha I will be trying your delicious topping combo! Yum.

  4. Cathy Schroeder says:

    Tonia, thanks, she does make us laugh. Erin’s toppings sounds like a dutch baby. I’ll send you that recipe, very easy and it uses eggs. LEss work though cause you bake them in the oven.

  5. Terry says:

    Yum! This sounds so good, and an elegant twist on a bacon and eggs breakfast! I think I will try making the crepes with whole wheat pastry flour.

  6. Devin says:

    YUM! If only we lived closer I’d take some of those eggs off your hands! I’ve never made Crepes, might have to try this sometime.

  7. Tonia says:

    I wish we were neighbors, Dev! I would trade you eggs for knitted things. 😉

  8. Marc says:

    Love crepes for both dinner and desert! Your post had made me hungry!

  9. Erica says:

    I recently discovered our blog, and I love it! The photography is amazing!
    My family is from Eastern Europe and I thought I would share my favourite savoury way to eat crepes:
    Spread a savoury cheese mixture (season to your taste) of ricotta/cottage cheese over each crepe, roll them up and place them in a baking dish. Spread some sour cream over the top of the crepes and bake until edges are nice and brown.
    Not the healthiest option, but definitely great comfort food!

  10. Erica says:

    Woops, I meant Your blog, not our blog!

  11. Tonia says:

    @Erica: Yummmmm. That sounds phenomenal. Too bad Mike doesn’t like sour cream…I’m working on him, though. I sneak it into recipes here and there and after he has oo’d and ahh’d about how good the meal is, I break it to him that there is sour cream in it. 😉

  12. Patricia says:

    I know what’s for supper tonight…..my husband is English and he makes the best crepes…well, he calls them pancakes. We eat savory ones with cheese then have sweet ones with sugar and lemon juice or Nutella for dessert. YUM! PS- wish I lived nearby I’d take some of those eggs off your hands. :)

  13. Deb says:

    I am laughing over this post (been there, done that with our laying hens–especially the pullets!). Wanted to give you an idea, too: use really good pink salt for your sprinkling. I recently found HimalaSalt from Sustainable Sourcing (here’s their website: https://secure.sustainablesourcing.com ). Really makes a difference in the flavor of the food. And they have organic pink and green peppercorns, too! Anyway, thanks for a chuckle today–and the recipe is awesome, too. Must make!!!

  14. Tonia says:

    @Deb: Too many eggs is a nice problem to have! :) Great suggestion, thank you. It is amazing how the flavor in a meal can be ramped up by simply using high quality butter, salt, olive oil, etc. The little elements that you wouldn’t think matter very much do indeed matter a great deal. We experienced this after moving here {a community of family-farms} and having delicious local dairy, meat, and produce suddenly at our fingertips. We had never tasted milk until we tasted this milk.

  15. Rosa Maria says:

    beautiful pictures! and please tell me where did you get the plate, what brand is it?

  16. Tonia says:

    @Rosa: The plates came from Crate & Barrel- wedding gifts. We love them- they’re durable, simple, and classic.

  17. Caitlyn says:

    I don’t know if I ever saw this post! I am honored! love you and thanks for the crepe love =)

  18. dawn says:

    Hi Tonia, I have 6 dozen eggs right now UGH! taking them to church to sell tomorrow. But when I lived in Oregon my favorite place was the Columbian Cafe and they made broccoli and cheese crepes I still think about them but really too lazy to do it myself……

  19. […] crepe recipe comes from the amazing Itty Bitty Impact blog. It’s the best crepe recipe that I have ever tried, light, fluffy with just a touch of […]

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