Breakfast Crepes
{{#rendered}} {{/rendered}}(B&B Winepub)
Start your day off right with these breakfast crepes from B&B Winepub's executive chef Josh Capon.
Cook Time:8 min
Prep Time:30 min
{{#rendered}} {{/rendered}}Total Time:38 min
Servings: 6
Ingredients:
1/4 cup flour
{{#rendered}} {{/rendered}}1/2 cup milk
2 Eggs
Pinch salt
{{#rendered}} {{/rendered}}1 tablespoon melted butter
1 pound baby spinach cooked, squeezed dry
1 pint milk
{{#rendered}} {{/rendered}}1/4 pound butter
4 ounce all purpose flour
Pinch grated nutmeg
{{#rendered}} {{/rendered}}Salt and pepper to taste
6 Crepes
Béchamel sauce
{{#rendered}} {{/rendered}}4 ounce sliced country ham
4 ounce sliced gruyere
6 Eggs
{{#rendered}} {{/rendered}}Olive oil
Preparation:
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.
Heat a 12 inch non stick pan over med-high heat. Add 1 tsp olive oil.
{{#rendered}} {{/rendered}}With a 2 oz ladle add batter to the pan and swirl around evenly.
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.
Repeat this step until you have used all of the batter stacking the crepes on top of one another. You should have 6 crepes.
{{#rendered}} {{/rendered}}Melt ¼ lb butter in a saucepan.
Whisk in flour to get the consistency of wet sand. Cook for 10 minutes.
Bring milk to a simmer.
{{#rendered}} {{/rendered}}Whisk in butter flour mixture little at a time until thick.
Mix béchamel into spinach and season to taste with salt , pepper and nutmeg.
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.
{{#rendered}} {{/rendered}}Put crepe in a 350 degree oven for about 8 minutes.
Meanwhile heat a six inch non-stick pan with one tsp of olive oil.
Crack egg into pan season with salt and pepper and fry on low heat until the whites are set. About 5 minutes.
{{#rendered}} {{/rendered}}To serve, take crepe out of oven and put on a plate. Top with the egg and serve