Easiest Crepes Recipe | Savory Breakfast Crepe Pocket

Prepare a blender and add all ingredients: 1 egg, room temperature, ¾ cup milk, 2 tsp sugar, ¼ tsp salt, 1 Tbsp butter (melted and cooled), and ½ cup all-purpose flour.

Blend until combined and there are no lumps.

Let the batter sit for 30 minutes.

While the batter rests, make the filling: Melt butter over medium-low heat; use more butter than shown!

Add 1 packed cup of spinach and toss in the butter.

Add 2 Tbsp heavy cream and heat to simmer.

Add ½ cup of shredded cheese blend (Quattro Formaggi from Trader Joe's).

Lightly season with salt and pepper (you can skip the salt).

Stir to emulsify the cheese into a creamy sauce.

Heat the pan over medium heat and very lightly butter the pan.

Pour about ⅓ cup of batter into the center of the pan (for 8-inch crepe).

Quickly lift the pan off the heat and swirl it around to spread out the batter in a thin layer.

Return to the heat and cook until the edges start to look dry and peel away from the pan, about 1 minute.

When the bottom is lightly golden brown, flip it over and cook for another minute or less over medium-low heat.

Transfer to a flat surface and let cool.

Repeat with the remaining batter; this batter makes about 6 medium sized crepes (8-inch).

Lay a warm crepe on a plate and add the filling in the middle.

Top with a fried egg (optional).

Fold the edges over towards the center to form a square.

Garnish with parsley or chives.

Equipment Needed

Dietary

Allergens