Savory crepes with egg and cheese
Thin, golden crepes folded around melted swiss and a baked-in egg, like a Paris street-corner dinner, and easier than they look once the first one is done.
- 40 min total
- 35 min hands-on
- A little more hands-on
- Serves 2
- About $2.09 a serving
- 650 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- ⅔ cup milk
- 5 large eggs, divided
- 2 tbsp butter, melted, divided
- 1 cup Swiss cheese, shredded
- 1 tbsp chives, chopped
From your pantry
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 pinch black pepper
Each serving has about 650 calories, 36 g protein, 30 g carbs and 42 g fat, and costs about $2.09 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No butter? Ghee works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
the flour and salt in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
in the milk a little at a time until smooth, then whisk in 1 egg and 1 tablespoon butter.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Let it rest 10 minutes.
Timer: 10 min
Dolly’s tip: Resting lets the bubbles settle, so the crepes come out thin and even.Heat a 10-inch nonstick over medium heat and brush it with a little butter. Pour in ⅓ cup batter and tilt the pan in a circle so it coats the bottom thinly.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Cook until the edges lift and the bottom is lightly , about 1 minute.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 1 min
Dolly’s tip: The first crepe is almost always a practice one. Eat it and carry on.Flip and cook 20 seconds more.
Medium heat
Stack on a plate and repeat to make 4 crepes.
Medium heat
Lay one crepe back in the pan. Scatter a quarter of the cheese over it and crack an egg into the middle, gently spreading the white out with a spoon.
Medium heat
Cover and cook until the white is set and the yolk begins to , 3 to 4 minutes.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the four sides in toward the yolk to make a square and slide it onto a plate. Repeat with the rest of the crepes, cheese and eggs.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: The first one keeps warm under an upside-down plate.Sprinkle with the chives and of pepper and serve 2 per plate.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Garlicky lentils with fried eggs
40 min
Garlic soy noodles with jammy eggs
35 min
Turkish eggs on garlicky yogurt
25 min
Welsh rarebit with a fried egg
25 min
High-protein dinners ›Vegetarian dinners ›What to make with eggs and Swiss cheese ›