Scrambled Egg Crepes Recipe
This recipe is great for brunch when you have company or as a late-night dinner. It elevates scrambled eggs to a gourmet dish; for pennies!
SERVES ► 6
- 1 cup all-purpose flour
- 1 cup milk
- 8 eggs, divided
- 1 tablespoon oil
- ½ teaspoon salt, divided
- ¼ cup sour cream
- 2 tablespoons butter
- 1 cup shredded Swiss cheese
- 1 cup shredded Cheddar cheese
In a blender or food processor, combine flour, milk, two eggs, oil, and ¼ teaspoon salt and blend or process until smooth. Let stand for 15 minutes.
Heat an 8″ nonstick skillet over medium heat and brush with ½ tablespoon butter.
Pour ¼ cup batter into skillet and turn and twist skillet to spread batter evenly. Cook until the crepe can be moved, about 2 minutes, then carefully flip and cook 30 seconds on other side.
Flip out onto kitchen towel. Repeat, making 8 crepes in all; do not stack hot crepes.
Preheat oven to 350°F.
In medium bowl, beat remaining 6 eggs with sour cream and ¼ teaspoon salt.
Melt remaining 1½ tablespoons butter in the nonstick skillet and pour in eggs. Cook, stirring frequently, until eggs are set but still moist.
Place crepes, light side up, on work surface.
Divide eggs among the crepes and sprinkle with half of each of the cheeses.
Roll up crepes and place, seam side down, in 9″ glass baking dish. Sprinkle with remaining cheeses.
Bake for 10–15 minutes or until cheeses melt. Serve immediately.
Crepes are quite easy to make, and they help you turn leftovers into a fancy dish. For the best crepes, make sure the batter is very smooth. Let it stand for a few minutes before cooking. Also, quickly turn and twist the skillet as soon as the batter hits the hot surface so the crepes are thin and even.