Herbed Egg Crepes
As soon as I saw the photo for thin omelettes in Yotam Ottolenghi's book, Plenty, I was certain they would make a great replacement for crepes. The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like; see some examples below. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat in a 325-degree oven for about five minutes to warm the filling, or serve at room temperature.
Crepes can be filled with a variety of ingredients:
- Sautéed sausage, shrimp, or scallops
- Sliced prosciutto
- Shredded Cheddar, fontina, Gruyère, or Manchego cheese
- Crumbled feta or soft fresh goat cheese
- Sautéed mushrooms with shredded Gruyère cheese
- Sautéed halved cherry tomatoes with crumbled feta or goat cheese
- Sautéed dark greens with crumbled feta or goat cheese
- Sautéed red bell peppers with shredded Manchego cheese
- 6 large eggs
- 1/4 Cup milk
- 4 scallions, minced
- 1/2 Cup minced mixed fresh herbs, such as flat-leaf parsley, thyme, and tarragon
- Kosher salt and freshly ground pepper, to taste
- 1 Teaspoon olive oil, plus more as needed
In a medium-sized bowl, combine the eggs, milk, scallions, mixed herbs, and a pinch each of salt and pepper. Beat with a fork to blend.
Brush a baking sheet with oil. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Reduce the heat to medium. Add one-fourth of the egg mixture, tipping the pan to cover.
Cook until the top of the crepe is set, tipping the pan and spreading the uncooked egg to the edges, 1 ½-2 minutes. Slide the crepe onto the baking sheet. Repeat with the remaining egg mixture, adding more oil to the pan as needed and forming 4 crepes total.