At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese.
Crêpes with Herb and Goat Cheese Scrambled Eggs
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|Special equipment:||10 inch non-stick skillet|
|This recipe appears in:||Sunday Brunch: Crêpes with Goat Cheese Scrambled Eggs|
- For the Crepes:
- 1 cup all purpose flour
- 1 1/2 cups milk
- 4 eggs, beaten
- Kosher salt
- 4 tablespoons butter
- For the Herb and Goat Cheese Scrambled Eggs:
- 2 tablespoons butter
- 2 teaspoons milk
- 2 tablespoons chopped assorted herbs
- 6 eggs, beaten
- 1/4 cup goat cheese
- Kosher salt and cracked black pepper
For the Crepes: In a large bowl combine flour, milk, eggs and a pinch of salt and whisk until smooth. Let sit for 5 minutes.
Adjust oven rack to middle position and preheat to 170[°], or low, Heat 1/2 tablespoon of butter over medium high heat in a 10- inch non-stick skillet and when melted add 1/4 cup crepe batter, swirling pan in a circular motion so that the batter becomes thin. Cook for 2 minutes or until browned then flip and cook until the other side is browned, about 1 more minute. Place crepe on an oven proof plate and place in the oven to keep warm while you make the rest of the crepes.
For the Herb and Goat Cheese Scrambled Eggs: Once the crepes are cooked and in the warm oven, whisk together milk, herbs and eggs. Wipe out the skillet, return to the stove and heat butter over medium low heat until melted. Add eggs and cook stirring often with a rubber spatula until eggs have just set, about 5 minutes. Add the goat cheese and gently stir until goat cheese is just incorporated into the eggs.
To assemble the crepes, place a scoop of eggs in 1/4 of the crepe then fold in half, then fold again so that the crepe pockets the eggs. Serve immediately garnished with chopped chives.