Ingredients
Crepes
- 1 cup all-purpose flour (125 grams)
- 1 cup milk
- 1/2 cup water
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped chives
- 3 tablespoons unsalted butter (for cooking crepes)
Egg Filling
- 8 eggs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 2 1/2 ounces cheddar cheese, grated (divided: 2 oz for filling, 1/2 oz for garnish)
- 1 tablespoon chopped chives (for serving)
Instructions
- Prepare the crepe batter: In a large bowl, whisk together the flour, milk, water, eggs, melted butter, and salt vigorously until smooth, about one minute. Alternatively, blend the ingredients for about 10 seconds in a blender.
- Add chives to batter: Whisk in the chopped chives. The batter should be thin, similar to heavy cream consistency.
- Rest the batter: Let the batter rest for at least 30 minutes at room temperature. If resting longer, refrigerate overnight.
- Re-whisk batter: After resting, give the batter one more quick whisk before cooking.
- Heat the pan: Warm a 9- or 10-inch crepe pan or a nonstick skillet over medium heat. Cut a small piece of butter and swirl it around the pan, using a paper towel to coat the surface evenly.
- Cook crepes: Pour about 1/4 cup batter into the center of the pan, immediately lifting and rotating the pan to spread the batter into a thin, even layer. Cook undisturbed until edges begin to brown and the bottom is golden in spots (about 1 minute), then flip using a non-scratch spatula and cook the other side for 30 seconds.
- Repeat crepe cooking: Continue cooking the remaining crepes, buttering the pan between each. Stack finished crepes on a plate, separated by wax or parchment paper squares.
- Prepare the scrambled eggs: In a bowl, whisk together the eggs, salt, and pepper until fully combined.
- Cook the eggs: Melt butter in a medium nonstick skillet over medium-low heat. Pour in the eggs and slowly stir using a rubber spatula, scraping sides and center constantly. Cook gently for about 5 minutes until the eggs start forming soft curds.
- Add cheese to eggs: When eggs begin to clump but the pan bottom remains visible, add 2 ounces grated cheddar cheese and stir until melted and eggs are fully cooked.
- Assemble the crepes: Place a crepe on a cutting board, spoon a small scoop of scrambled eggs onto one half, sprinkle with chives and a little shredded cheddar cheese, then fold the crepe over the filling and fold in half again. Garnish with additional chives and cheese if desired.
- Serve: Place two filled crepes per serving plate. Store any leftover crepes refrigerated for future use.
Notes
- Resting the crepe batter allows the flour to hydrate fully, resulting in tender crepes.
- Cooking the eggs gently over medium-low heat prevents them from drying out and ensures creamy texture.
- Use a non-scratch spatula to flip and stir eggs to avoid damaging the skillet’s surface.
- Stack crepes separated by parchment or wax paper to prevent sticking.
- Leftover crepes can be refrigerated for up to 2 days or frozen for longer storage.
- Feel free to add herbs or sautéed vegetables to the filling for more flavor variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
