I’m pretty sure I could eat crepes every day of my life and be happy. I mean, you can fill these things with so many different flavors, how could you ever get tired of them?
It took me a while to figure out a good recipe that was foolproof. I have a recipe here that uses rice flour but I’ve since changed to using King Arthur Measure for Measure flour so I wanted a good recipe to use with that. This is it!
This recipe can be used for both savory and sweet crepes. Just add a little sweetener if you’re feeling like you need a dessert. Even if you opt to not add extra sweetener, these crepes are still great with sweet or savory filling.
[#ad] So, let’s get into this dish. I was so excited to create this for Susquehanna Style magazine! This will run in their May 2019 issue. I had just made a bunch of crepes for myself the week before so this idea was fresh in my mind.
When you make these egg crepes, you’ll want to just do an entire batch of crepes and use them for other things – like the six other crepe recipes at the end of this. I’m not going to give you ever little detail of every crepe recipe – you can think of them more as suggestions so you can make your own favorite concoction.
Stuffed Breakfast Crepes
Savory gluten-free crepes filled and baked with an egg for a delicious brunch. Finish it off with fresh tomatoes, sliced avocado and a generous squeeze of lime. Or, make any of the other six recipes suggested.
Nutritional info is for crepes only. It doesn’t include any fillings or toppings you choose.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
4 crepes (recipe in notes)
4 eggs
Tomatoes
Avocado
Mayonnaise
Greens
Lime
Fresh Chives
Instructions
Preheat oven to 350˚.
Prepare a baking sheet with parchment or non-stick spray.
Place four crepes on the pan and spread a bit of mayonnaise in the center.
Crack an egg in the center on top of the mayonnaise.
Pull up each of the crepe sides around the egg, leaving the yolk showing in the center.
Bake for about 20 minutes or until egg white is set.
Remove from oven and place on a bed of greens, with tomato and avocado.
Squeeze lime on top and sprinkle with chives, pepper and salt.
Notes
Gluten-free Crepes
1 ¼ cup King Arthur gf flour
½ tsp xanthan gum
2 whole eggs
2 cup whole milk (or alternative milk)
1 Tbls cane sugar (more if you want sweeter crepes)
Mix all ingredients together until smooth.
Allow to sit while the pan heats up to low/medium heat.
Using a naturally non-stick pan such as seasoned cast iron or anodized aluminum, spread about ¼ cup batter on the pan and use a small off-set spatula to spread into an 8” thin circle.
Cook until the top is completely dry and flip over to cook for about 30 seconds.
Remove to a baking sheet and continue cooking one at a time until finished with the batter.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: baked
Find some parts and pieces for these crepes here:
Low-carb crepes (Use with a low-carb cream cheese filling)
Sweetened cream filling
Rice flour crepes
Chicken Salad (sub dried cherries for craisins)