Best 3 Scrambled Egg Filled Crepes Recipes
Scrambled egg filled crepes are a delicious and versatile breakfast, brunch, or lunch option. They can be made with a variety of fillings and toppings, making them a great way to use up leftover ingredients. Crepes are thin pancakes that are cooked in a pan with butter or oil. They are typically filled with a savory or sweet filling and then folded or rolled up. Scrambled eggs are a classic crepe filling, and they can be made with a variety of additional ingredients, such as cheese, vegetables, or meat.
Here are our top 3 tried and tested recipes!
SCRAMBLED EGG-FILLED CREPES
Make and share this Scrambled Egg-Filled Crepes recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into flour until smooth. Set aside to rest for 30 minutes.
- Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture.
- SCRAMBLED EGGS. In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives.
- Fill crepes with mixture, and roll. Serve with roasted tomatoes.
Nutrition Facts : Calories 289.9, Fat 20.4, SaturatedFat 7.9, Cholesterol 309.4, Sodium 280, Carbohydrate 12.2, Fiber 0.5, Sugar 0.6, Protein 13.8
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
SAUSAGE-FILLED CREPES
Steps:
- In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Preheat oven to 375°. For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted. , Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley.
Nutrition Facts : Calories 376 calories, Fat 29g fat (14g saturated fat), Cholesterol 147mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
Tips for Making Perfect Scrambled Egg-Filled Crepes:
- Use a good non-stick skillet or crepe pan. This will help prevent the crepes from sticking and tearing.
- Make sure the pan is hot before adding the crepe batter. This will help the crepes cook evenly.
- Pour a thin layer of batter into the pan and swirl it around to coat the bottom. The crepe should be about 2-3 millimeters thick.
- Cook the crepe for about 1-2 minutes per side, or until it is golden brown and cooked through.
- Once the crepe is cooked, transfer it to a plate and cover it with a damp paper towel to keep it warm.
- Repeat the process with the remaining batter.
- To make the scrambled egg filling, simply whisk together the eggs, salt, and pepper in a bowl.
- Heat a little butter in a skillet over medium heat. Pour in the egg mixture and cook, stirring constantly, until the eggs are cooked through.
- To assemble the crepes, place a spoonful of the scrambled egg filling in the center of each crepe. Fold the crepe in half, then in half again to form a triangle.
- Serve the crepes immediately, garnished with fresh herbs or a dollop of sour cream.
Conclusion:
Scrambled egg-filled crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little practice, you can make perfect crepes every time.
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