Breakfast Crepes
Breakfast Crepes
Breakfast Crepes
An elevated breakfast wrap with French flair
If you love a classic Sausage Egg & Cheese sandwich, you’re going to love this French-style breakfast treat. We’re combining two delicious French favorites, Comte and Saucisson Sec, with fluffy eggs and light, delicate homemade crepes for a sweet and savory spread that’s guaranteed to impress. Comte, one of the world’s most beloved cheeses, is a top choice for cooking because of its mellow flavor and meltability. Our Comte St. Antoine wheels tend toward the sweetness of cooked milk, a bit of stone fruit and the quiet nuttiness of browned butter, giving these crepes a rich savor.
Breakfast Crepes
An elevated breakfast wrap with French flair - Prep Time : 10 min
- Cook Time : 10 min
- Total Time : 20 min
- Serves 4
Ingredients
- For the Crepe Batter:
- 8 Tbsp. Butter, melted
- 2 Cups All purpose flour
- 2 1/2 Cups Whole milk
- 6 Eggs
- For Egg Filling:
- 12 Eggs
- 1/2 Lb. Saucisson Sec
- 1/2 Lb. Murray’s 18 Month Aged Comte, grated
- 2 Tbsp. Olive Oil
- 3 Tbsp. Chives
Directions
- To make the crepe batter, whisk the melted butter, flour, milk, and eggs together in a medium mixing bowl until thoroughly combined.
- Heat an 8-inch non-stick skillet over medium heat. Once heated, spray the pan with non-stick spray and ladle about 1 ounce of the crepe batter into the pan, swirling the pan all around until the batter covers the entire bottom. Cook for about 45 seconds, then flip and cook for another 30 seconds on the other side.
- Continue to cook the remaining crepes, setting them on a plate on the side.
- To make the egg filling, slice the sausage into ¼ inch pieces, then cut the slices into sticks. Whisk the eggs in medium bowl and add the grated cheese and sausage.
- Wipe the same skillet out with a paper towel and heat again over medium heat. Add the olive oil to the pan and then eggs. Cook until the eggs are fluffy.
- Once the filling is cooked, spoon about ¼ cup of the mixture into 1 crepe, spreading evenly. Then fold each end of the crepe over, leaving some space at the top to see the filling. Continue this until all crepes are filled.
- Garnish with sliced chives
