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Egg Tuesday – The simplicity and enjoyment of the crepe!

January 19, 2010

As the spokesperson for the incredible edible egg and America’s egg farmers I blog about cooking eggs every Tuesday.

Crepes sound fancy but the reality is that they are just really thin pancakes. What I love about them is they do not taste simple. Crepes can be a quick breakfast with jam or Nutella or a special weekend brunch with my egg pillows which you will see in the video below. The uses for crepes are endless and they always please everyone.

Crepe fried egg pillows

2     each eggs

1     each egg yolk

1     cup milk, 2%

1/2   cup water

pinch kosher salt

1.5   ounces butter

1     cup all-purpose flour


The crepe batter:

In a medium bowl combine two eggs, one yolk, water, milk, and salt. Whisk just to combine. Whisk in the flour and set aside.

In a non stick 9″ skillet over medium heat melt the butter. Once the butter is melted and golden brown turn off the heat and let it cool for a few moments. Gently whisk the butter into the egg/flour mixture to combine. Your batter is ready.

In the same non-stick skillet over medium heat add ¼ C. batter. Using a rotating motion with your wrist swirl the batter so that it spreads out evenly in the pan. After it starts to set (about 30 seconds) you can left up the sides and flip it over. Cook 30 seconds more and slide onto a plate. Spread with jam, Nutella or filling of your choice. Roll up or fold into a triangle.

Egg Pillow:

Use the batter above. Crack an egg into the middle of a non-stick pan. Pour in 1/4 C of the crepe batter around the egg allowing the batter to come right up to the egg. When the white goes from clear to white sprinkle the cheese over the egg.

Use a spatula to fold the crepe over the yolk from each of four sides to form a pillow over the yolk. Flip the pillow over. Cook 45 seconds longer. Remove the pillow and set on a plate. Garnish with parsley and smoked paprika.

The fillings are unlimited! Ham, roasted peppers, cheese of your choice, herbs of your choice.

Recipe Notes

You can also save leftover crepe batter to use for dessert with chocolate or Nutella or to make savory stuffed crepes of your choice. Use a rotating motion with the pan in your hand to swirl the batter around the pan so that it touches the egg white but also goes to the edge of the pan so the crepe is thin. If you don’t do this the batter will pool closer to the egg and you will have a very thick crepe when you form the pillow.

Flour can vary so don’t hesitate to add a little more milk or water to the crepe batter when you first make it. You want it to be saucy. Much thinner than a pancake batter.

Brown butter is a magical thing! It gives the crepes a rich, nutty flavor. When the butter froth and then settles it is time to turn off the heat. Keep an eye on it as it can go from nutty to burnt if you are not careful.

Feed the hungry by making a pledge (no cost) to eat good and do good everyday.  The America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy

3 Comments leave one →
  1. January 19, 2010 7:22 pm

    How creative! I’ve never seen an egg cooked on top of a crepe. Bet you could also fold ham and cheese inside. Thanks for sharing!

    • Jeffrey Saad permalink
      January 23, 2010 7:36 pm

      Absolutely! manchego, flat leaf parsley and smoked paprika is my favorite. Thanks for reading, take care and eat well! Best, Jeffrey 🙂


  1. Nutella Crepes | TidyMom

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