I was recently contemplating the idea of having some chickens in our small backyard to get some fresh eggs, and after some research, I came to the conclusion that our yard is too small and that it is easier just to buy them. It seemed like a worthwhile endeavor at first because I love eggs so much. I especially like the fresh organic eggs from the farmer’s market because they reminds me of the quality of eggs you get in Europe with almost orageish yolks.
Eggs are versatile and can be cooked in so many different ways for any kind of meal, not just breakfast. In this recipe, the eggs crêpes have a turkey filling, but you could add other ingredients as well. So whatever you have on hand like maybe some ham, cheese, or even left over beef stew would all work here.
For the crêpes:
- 6 eggs (for 12 crêpes)
- 1/3 heavy cream (optional)
- salt and pepper
- Olive oil cooking spray or butter (your choice)
- Whisk the eggs, cream (if using), salt, and pepper in a large measuring cup or bowl. *I like using a measuring cup because it easier to pour the egg.
- Heat a small (6 inch) nonstick skillet over medium-low heat and spray with cooking spray or melt a dab of butter.
- Pour close to 3 tablespoons of egg mixture into the center of the skillet, swirling to coat the bottom of the skillet evenly just like a regular crêpe. Once the egg is set, carefully flip the crêpe and cook the other side for about 30 seconds. Transfer the cooked crêpe to a plate and repeat the process. You get about 2 crêpes per egg.
For the ground turkey filling:
- 1 lb ground turkey
- onion, chopped
- bell pepper, chopped
- Worcestershire sauce
- 1 8oz can tomato sauce (regular or spicy)
- 1 cup water or stock
- 2 cups fresh spinach leaves
- Olive oil cooking spray (or choice of fat to cook with)
- Any kind of cheese that melts like pepper jack or mozzarella
- Heat a medium skillet over medium-low heat and spray with cooking spray (or use a little bit of oil) and brown the ground turkey. Season with salt and pepper.
- Add the chopped onion and bell pepper. Stir and continue cooking for about 5 minutes.
- Sprinkle Worshcestire sauce, stir.
- Add canned tomato sauce and water. Cover and simmer for 10 min.
- Add spinach, stir and turn off the heat.
- Fill each crêpe with the turkey mixture and some cheese. Roll like a taco and serve.
One thought on “Egg Crêpes”
When I saw the thumbnail photos in the WP Reader, I thought your crêpes where enchiladas. They look great.
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