yep. in fact, crèpes are more flexible (cooking-wise) than the typical pancake. while i was surfing the 'net, i happened upon some really confusing things. like, eggs baked into the crèpe? how does that work?
so i took matters upon my own hands and made it. the breakfast crèpe, complete with eggs and cheese.
a glorified omelet that strangely made me want to dump maple syrup on it.
hmm.
voilà ma crèpe de petite déjouner
crèpe with eggs
serves one
ingredients
- 1 pre-made crèpe
- 4 eggs
- cheese, optional
- other toppings (op.): maple syrup, stuff you put on pancakes, meat, etc.
directions
- spray a medium/large frying pan with nonstick spray. preheat on medium-low heat.
- in a bowl, mix two egg whites with two normal eggs. this makes it less egg-y, otherwise use three normal eggs.
- dump egg mixture into pan. turn heat up to a little past medium.
- let eggs cook until the bottom is white, about 2-3 minutes. wait another minute, and place crèpe on top.
- gently test the edges of the crèpe by slipping a spatula underneath. if it breaks and egg oozes out, wait another 45 seconds and test a different portion of edge. when the egg doesn't break, slide the spatula underneath the crèpe and gently un-stick the eggs from the pan.
- flip the crèpe-omelet, and if using cheese sprinkle a small layer of it on top.
- cook for another minute or two. then, place on plate. if not using cheese, skip the next step.
- place in microwave and heat on high for 5-10 seconds or until cheese is melted.
- put crèpe on plate, and fold into fourths. put additional toppings on, and serve warm.