Breakfast Crepe Recipe

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Today, I’m thrilled to share with you a delightful twist on the classic breakfast crepe: sunny side up egg crepes. These thin and tender French pancakes provide the perfect canvas for a sunny side up egg, creating a satisfying and savory morning meal.

Why You’ll Love This Recipe

I adore this recipe because it combines the lightness of crepes with the richness of a perfectly cooked sunny side up egg. The contrast of the creamy egg yolk against the delicate crepe is simply irresistible. Plus, it’s a breakfast option that feels indulgent yet wholesome, providing a satisfying start to the day.

Crepe Cook Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Nutritional Facts: (Serving size: 1 crepe with egg)

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 190mg
• Sodium: 220mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 10g

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 2 tablespoons melted butter
• 1 tablespoon sugar (optional)
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt
• Cooking spray or extra butter for greasing the pan
• 2 large eggs (1 per crepe)
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), vanilla extract (if using), and a pinch of salt until smooth and well combined. The batter should be thin and pourable, similar to the consistency of heavy cream. If it’s too thick, you can add a splash of additional milk.
2. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with cooking spray or a small amount of butter.
3. Pour about 1/4 cup of the crepe batter into the center of the hot pan, swirling the pan immediately to spread the batter evenly into a thin circle. Cook the crepe for about 1-2 minutes, or until the edges start to lightly brown and lift away from the pan.
4. Carefully crack an egg into the center of the crepe. Season the egg with salt and pepper to taste. Cook the crepe with the egg for an additional 2-3 minutes, until the egg white is set and the yolk is still runny.
5. Using a spatula, carefully fold the edges of the crepe over the egg to create a square or rectangular shape, leaving the yolk exposed.
6. Transfer the sunny side up egg crepe to a plate and garnish with fresh herbs if desired. Repeat the process with the remaining batter and eggs.
7. Serve the sunny side up egg crepes warm and enjoy the delicious combination of creamy yolk and tender crepe!

Frequently Asked Questions

What is the secret to a good crepe?

In my experience, the secret to a good crepe lies in achieving the perfect balance of thinness and tenderness in the batter, along with mastering the art of cooking them just right. It starts with the batter consistency—crepe batter should be thin enough to spread easily across the pan but thick enough to hold together and create a delicate pancake.

Another key factor is the temperature of the pan—too hot, and the crepe will cook too quickly and become crispy; too low, and it won’t cook evenly or develop the desired golden-brown color.

Additionally, mastering the technique of swirling the batter in the pan to create an even layer is crucial for achieving uniform thickness.

Lastly, don’t forget about the fillings! Whether sweet or savory, choosing high-quality ingredients that complement the delicate flavor of the crepe can elevate the dish from good to exceptional. With a bit of practice and attention to detail, anyone can master the art of making delicious crepes that are sure to impress.

Is a crepe just a thin pancake?

In my experience, while both crepes and pancakes share similarities, they are distinct in their own right. Crepes are indeed thin pancakes, but they have a finer texture and a more delicate flavor compared to traditional pancakes.

Crepe batter typically contains a higher ratio of liquid to flour, resulting in a thinner, more pourable consistency that spreads easily in the pan. This results in a crepe that is thin and lacy with slightly crispy edges, perfect for wrapping around sweet or savory fillings. Pancakes, on the other hand, have a thicker batter and fluffier texture, often leavened with baking powder or baking soda to create a taller stack.

While both are delicious breakfast options, crepes are often associated with French cuisine and are commonly enjoyed with elegant fillings like Nutella and strawberries or ham and cheese, while pancakes are a classic American breakfast staple often served with maple syrup and butter.

Related Recipes

• Fluffy Buttermilk Pancakes
• Avocado Toast
• All our Breakfast Recipes

Downloadable Pins For This Recipe

Wrap-Up

And there you have it—homemade breakfast crepes featuring a sunny side up egg, a delightful twist on a classic morning favorite. Whether you’re enjoying them for breakfast, brunch, or even breakfast for dinner, these savory crepes are sure to satisfy your cravings. I hope you savor every bite of these delicious and satisfying breakfast delights!