Start your day off right with these breakfast crepes from B&B Winepub's executive chef Josh Capon.  

Ingredients

Crepes

  • 1/4 Cup flour
  • 1/2 Cup milk
  • 2 Eggs
  • Pinch salt
  • 1 Tablespoon melted butter

Béchamel

  • 1 Pound baby spinach cooked, squeezed dry
  • 1 Pint milk
  • 1/4 Pound butter
  • 4 Ounce all purpose flour
  • Pinch grated nutmeg
  • Salt and pepper to taste

Breakfast crepes

  • 6 Crepes
  • Béchamel sauce
  • 4 Ounce sliced country ham
  • 4 Ounce sliced gruyere
  • 6 Eggs
  • Olive oil

Preparation

For crepes- Step 1:

Whisk ½ cup milk into ¼ cup of flour along with the pinch of salt. Add eggs one at a time than strain through a fine strainer. Add melted butter.

Step 2:

Heat a 12 inch non stick pan over med-high heat. Add 1 tsp olive oil.

Step 3:

With a 2 oz ladle add batter to the pan and swirl around evenly.

Step 4:

When the edges start to turn brown flip using a rubber spatula and continue to cook for about 20 seconds. Remove from the pan onto a serving plate.

Step 5:

Repeat this step until you have used all of the batter stacking the crepes on top of one another. You should have 6 crepes.

For Béchamel- Step 1:

Melt ¼ lb butter in a saucepan.

Step 2:

Whisk in flour to get the consistency of wet sand. Cook for 10 minutes.

Step 3:

Bring milk to a simmer.

Step 4:

Whisk in butter flour mixture little at a time until thick.

Step 5:

Mix béchamel into spinach and season to taste with salt , pepper and nutmeg.

For Breakfast Crepes- Step 1:

To assemble, spread creamed spinach onto half side of the crepe. Add a slice of ham and two slices of gruyere. Close to form half moons.

Step 2:

Put crepe in a 350 degree oven for about 8 minutes.

Step 3:

Meanwhile heat a six inch non-stick pan with one tsp of olive oil.

Step 4:

Crack egg into pan season with salt and pepper and fry on low heat until the whites are set. About 5 minutes.

Step 5:

To serve, take crepe out of oven and put on a plate. Top with the egg and serve