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Savory Egg and Cheddar Crepes with Chives Recipe

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3.9 from 21 reviews

This savory crepe recipe features thin, delicate crepes filled with creamy scrambled eggs and melted cheddar cheese, enhanced by fresh chives. Perfect for a satisfying brunch or light dinner, these crepes are made on the stovetop using simple, fresh ingredients and a step-by-step method to create elegant and flavorful savory crepes.

Ingredients

Crepe Batter

  • 1 cup all-purpose flour (125 grams)
  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • 2 tablespoons unsalted butter (melted)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped chives

For Cooking Crepes

  • 3 tablespoons unsalted butter (for cooking)

Egg Filling

  • 8 eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon butter
  • 2 1/2 ounces cheddar cheese (grated)
  • 1 tablespoon chopped chives (to serve)

Instructions

  1. Make the crepe batter: In a large bowl, combine the flour, milk, water, eggs, melted butter, and kosher salt. Whisk vigorously for about a minute until the mixture is well combined and smooth. Alternatively, you can use a blender to blend the batter for about 10 seconds for a smooth consistency.
  2. Incorporate chives: Whisk the chopped chives into the batter. The batter should be thin, similar to heavy cream, and much thinner than pancake batter.
  3. Rest the batter: Allow the batter to rest for at least 30 minutes at room temperature. For longer resting, refrigerate the batter overnight to improve texture and flavor.
  4. Preheat pan and prepare for cooking: Heat a 9- or 10-inch crepe pan or nonstick skillet over medium heat. Cut a small sliver of butter and swirl it around the pan, then use a paper towel to evenly coat the pan with butter.
  5. Cook the crepes: Pour about 1/4 cup of batter into the center of the pan. Immediately lift and tilt the pan, rolling your wrist to spread the batter thinly and evenly across the surface.
  6. Flip the crepe: Cook for about 1 minute until the edges turn brown and the bottom is golden in spots. Gently flip the crepe using a non-scratch spatula and cook for another 30 seconds on the other side.
  7. Repeat cooking: Continue cooking the rest of the crepes, buttering the pan between each one. Stack the finished crepes on a plate separated by squares of wax or parchment paper to prevent sticking.
  8. Prepare scrambled eggs: In a medium bowl, whisk together the 8 eggs, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper until thoroughly combined.
  9. Cook the eggs: Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and slowly stir continuously with a rubber spatula, scraping the sides and bottom of the pan.
  10. Scramble slowly: Cook the eggs gently, stirring frequently. Initially, they will look mostly liquid, then they will start to form soft curds—this process should take about 5 minutes for creamy scrambled eggs.
  11. Add cheese: When the eggs begin to clump but some liquid remains on the pan, add 2 ounces of grated cheddar cheese into the eggs and stir until melted evenly into the scramble.
  12. Finish cooking eggs: Continue to cook the eggs until they are fully set and the cheese is melted, then remove from heat.
  13. Assemble crepes: Lay one crepe flat on a cutting board. Spoon a small portion of the scrambled eggs along one half of the crepe, then sprinkle additional chives and shredded cheddar cheese over the eggs.
  14. Fold the crepe: Fold the crepe over the filling, then fold in half again to create a neat triangle or square shape. Garnish with more chives and cheese if desired.
  15. Serve: Place two filled and folded crepes on each plate. Extra crepes can be stored in the refrigerator for later use.

Notes

  • Resting the crepe batter improves texture and makes the crepes easier to spread.
  • The batter should be very thin; if it’s too thick, add a tablespoon or two more milk or water to thin it out.
  • Use a non-stick or dedicated crepe pan for best results.
  • Cook the scrambled eggs gently on low heat for creamy, soft texture.
  • Crepes can be made ahead and refrigerated, separated by parchment paper, for up to 2 days.
  • For a dairy-free variation, substitute butter with olive oil and cheddar cheese with a non-dairy alternative.

Find it online: https://justsosavory.com/savory-egg-and-cheddar-crepes-with-chives-recipe/