Baked Egg in a Crepe Basket
Here’s another idea for Sunday before Valentine’s Day Brunch:
Items that would be helpful:
- non stick crepe pan 6″ preferable, you can use a small fry pan well buttered. if your crepe pan is larger (mine is 8 1/2″) use a larger ramekin
- 3″ ramekins or a muffin pan
- Herbs De Provence ( mixture of thyme, basil,savory,fennel seeds, and lavender flowers).
- Dijon Mustard ( Optional)
Baked Egg Crepe Basket Recipe:
- 2 eggs
- 1 cup milk
- 1/3 cup water
- 1cup flour
- pinch of salt
- 2 Tbsp melted butter
Put all crepe batter ingredients in to a blender and run until completely blended ( run for 10 seconds then scrap down sides and bottom to make sure all the flour is combined, then run for another 10 seconds or so.) Put into a container in the refrigerator for at least 2 hours, it can be left overnight.You can make the crepes in advance just wrap in plastic wrap and put in a air tight storage bag and refrigerate.
Set oven at 350°
- 1 egg per crepe
- Herbs De Provence
- Shredded Cheddar Cheese (you can use any cheese you like).
- tsp 1/2 & 1/2
- table salt and pepper
- Dijon Mustard
- 1 crepe
To make the crepes heat the pan over medium high heat once hot take off heat and add batter, twirling pan to coat entire bottom of pan, do not use too much batter, once the pan is coated put back o heat and let cook until underside of crepe bgins to brown. Using a spatula lift crepe and turn over and cook another 15- 20 seconds. Remove to a towel and continue with another crepe. Once crepes are made continue with recipe.
Place crepe into ramekin getting bottom as flat as possible and pleat edges around sides. Place a small amount of cheese in bottom of crepe place egg on top, add about a tsp of 1/2 & 1/2, salt and pepper and a pinch of herbs on top of egg, place another layer of cheese on top of egg and a pinch more herbs on top . Place ramekin in center of oven and cook 18 to 22 minutes till whites are set and cheese melted, top with a small spoonful of Dijon Mustard. You could also skip the cheese topping and when it comes out of the oven top it with hollandaise .
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here’s an item that could make this recipe a little easier
Trudeau X-Large Silicone Muffin Cups, Set of 4
Wilton 13 Inch Angled Spatula With Black Handle
Paderno World Cuisine 7-1/2-Inch Long T Shaped Wooden Crepe Spreader,5- Pack
Norpro 9.5 inch Nonstick Breakfast/Crepe Pan