This is my, slightly healthier, version of the French classic. I have made it for years for our long weekend breakfast hangouts. Perfect for Sundays. When breakfasts tend to stretch into lunches. The variations for the fillings are endless. All kinds of cheeses, roasted veggies, onions and even bacon if you are not a vegetarian.

 crepes_egg_parcel

If you are making two to four parcels, there will be batter left. I love to cook up a batch of plain crepes to snack on during the week. My kids love to grab cold crepes from the fridge and dunk them in almond butter or cream cheese.

 

For the batter:

 

  • 250 grams of whole wheat flour or spelt flour.
  • 500 millilitres of milk. Most of the time I use rice or oat milk.
  • Pinch of salt
  • 2 teaspoons coconut sugar, maple syrup or honey. Only when your milk is not sweet by itself!!! I never use sweeteners because rice milk is already sweet.
  • 2 eggs
  • oil or ghee to panfry

 

Filling:

 

  • 1 egg per parcel (depending on how many you are planning to make)
  • Handful of seasonal mushrooms per parcel
  • 1 inch piece of feta cheese per parcel
  • salt, pepper
  • dried thyme (one generous pinch per portion)

 

Method:

Prepare the filling first by sautéing the mushrooms with salt, pepper and thyme. I don’t use any oil because my skillet is non stick (ceramic) The mushrooms turn out dry and crispy instead of slippery and soggy when I sauté them without using oil.

 

Transfer the mushrooms to a bowl and set aside. Rinse the skillet.

 

I prefer to blend up my batter in a blender. It always turns out silky smooth and lump free that way. Dump the flour, milk, salt, eggs and sweetener (if any) into the blender and blend for 40 seconds to a minute. Set aside to rest for 15 minutes. Or whisk all ingredients in a bowl.

 

Heat up the skillet and add half of a teaspoon of oil. Pour or ladle a bit of batter while swirling the skillet around to spread the batter evenly. You want a thin crêpe, so make sure you don’t add too much batter to the skillet.

 

Crack one egg and put it on top of the crêpe. Spread the egg whites with a spatula while holding the yolk in place. Turn the heat to medium-low. Everything will have to cook through properly, because you will not be flipping the crêpe.

 

Lay out the mushrooms around the yolk and top them with feta cheese. Sprinkle some salt and thyme and gently fold the sides inwards to make a square shaped parcel.

 

Cook for a few (3 to 5) more minutes to melt the cheese and serve immediately.

 

Bon appétit!

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