Best 2 Scrambled Egg Filled Crepes Recipes

Crepes are a versatile dish that can be enjoyed for breakfast, lunch, or dinner. The basic crepe batter is made with flour, eggs, milk, and butter. This batter is then cooked in a hot pan until it is golden brown. Crepes can be filled with a variety of ingredients, both sweet and savory. Some popular fillings include cheese, ham, vegetables, fruits, and chocolate.

This article features three different recipes for scrambled egg-filled crepes. The first recipe is for a basic cheese and ham crepe. The second recipe is for a more elaborate crepe filled with scrambled eggs, bacon, and avocado. The third recipe is for a sweet crepe filled with scrambled eggs, berries, and whipped cream. All three recipes are easy to follow and can be made in under 30 minutes. They are perfect for a quick and delicious meal.

These crepes are also a great way to use up leftover ingredients. For example, if you have some leftover ham or bacon, you can use it to make the cheese and ham crepe. If you have some leftover berries, you can use them to make the sweet crepe. And if you have some leftover scrambled eggs, you can use them to make any of the three recipes.

No matter how you choose to fill them, crepes are a delicious and versatile dish that can be enjoyed by people of all ages. So next time you are looking for a quick and easy meal, give one of these scrambled egg-filled crepe recipes a try.

Let's cook with our recipes!

SCRAMBLED EGG-FILLED CREPES

Scrambled Egg-Filled Crepes image

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

Ingredients

1/2 cup plain flour
1 cup milk
2 eggs
2 teaspoons vegetable oil
roasted tomatoes, to serve
6 eggs
3/4 cup milk
20 g butter
4 slices rindless bacon, trimmed, chopped, cooked
50 g Baby Spinach, chopped
2 tablespoons chopped chives

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

HAM AND CHEESY EGG CREPES WITH MUSTARD SAUCE

Ham and Cheesy Egg Crepes with Mustard Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
2 teaspoons finely chopped fresh parsley, plus whole parsley leaves, for garnish
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill
1/4 cup creme fraiche
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup grated Gruyere cheese
16 thin slices Black Forest ham
8 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.

Tips:

For the best results, use fresh eggs. Older eggs may not scramble as well and may have a less flavorful taste.
If you want your crepes to be extra fluffy, let the batter rest for at least 30 minutes before cooking.
When cooking the crepes, make sure the pan is hot enough before adding the batter. This will help prevent the crepes from sticking.
Cook the crepes over medium heat. This will help them cook evenly and prevent them from burning.
Be careful not to overcook the crepes. They should be cooked until they are just set and slightly golden brown.
When filling the crepes, be sure to spread the filling evenly so that each bite has a good amount of flavor.
If you are making the crepes ahead of time, you can store them in the refrigerator for up to 3 days. When you are ready to serve them, simply reheat them in a warm oven or in a microwave.

Conclusion:

Scrambled egg-filled crepes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of fillings. Whether you like your crepes savory or sweet, there is a recipe in this article that you will enjoy.