Savory Crepes with Cheese, Spinach, and a Fried Egg

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When I first met my husband all he ate was crepes. He lived about a crepe shop in San Francisco and every night's meal was a savory crepe. When we first started dating, I too had my fare share of crepes and I must say they are kind of underrated. 

A crepe is basically a really thin pancake that can be stuffed with anything you want from sweet to savory. I must say although I love a good Nutella crepe, a savory crepe is where it is at! You can stuff your crepe with just about anything but I love cheese, wilted spinach and a fried egg. 

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Savory Crepes with Cheese, Spinach, and a Fried Egg 

  • 2 cups milk 
  • 2 eggs
  • 1 cup flour 
  • 1 Tbs. melted butter
  • pinch of salt 
  • Serve with swiss cheese, sauted spinach and a fried egg

Add the milk, eggs, flour, melted butter and salt to a blender. Blend on medium until batter is smooth, about 30 seconds. 

Let the batter rest for about an hour in the fridge. 

When ready to make the crepes heat a crepe pan or non stick skilet over medium low heat. Brush with melted butter then place about 1/3 cup batter in the middle of the pan. Swirl the pan making sure the crepe batter covers the surface of the pan. Cook for 2 minutes on the first side then carefully flip and cook for 1 more minute on the seconds side. Repeat with remaining batter. 

Place cooked crepes on a plate and seperate each one with parchment paper. 

If eating immediately, return one crepe back to the warm pan, place a handful of cheese in the center and allow the cheese to melt over low heat. Top with spinach and egg, then fold the crepe around the filling and serve warm. Repeat with remaining crepes. 

If you are going to save the crepes, wrap them in plastic wrap then place in the fridge or freezer. The crepes will last about 3 to 5 days in the fridge and about 1 month in the freezer. 


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