Golden Egg French Crepes

Makes 8 Servings

Cooking + Prep Time: 55 minutes + 30-60 minutes setting time

These crepes have a creamy cheese, ham, and egg filling. It’s not a new

recipe, but it’s still a breakfast favorite.


3 large eggs, free range if available

1 cup of milk, 2%

1 cup of beer or soda water

1/2 tsp. of salt, kosher

3 tbsp. of oil, canola or vegetable

1 1/2 cups of flour, all-purpose

For the filling

12 separated eggs, large

2/3 cup of milk, 2%

2 oz. of cheese, parmesan

4 slices of ham, chopped finely

1/4 cup of melted butter, unsalted

Salt, kosher, as desired

Pepper, ground, as desired

Extra butter, if desired


1. For crepes, combine the flour with kosher salt in medium bowl. Add the

eggs, one after another, and beat, creating a batter with a smooth texture.

2. Add the milk, oil, beer or soda water. Continue to beat till smooth. Cover.

Allow to set for 30-60 minutes.

3. Heat 6”-7” pan. Dip batter with 1/4 cup measure. Pour in pan and tilt to

coat bottom evenly. Turn with spatula. Cook till crepes are thin, and golden

brown in color on each side. Stack on plate till you’re ready for filling.

4. Preheat the oven to 425F.

5. For filling, beat the milk, egg yolks, cheese, kosher salt ground pepper till

fluffy and light. Add melted butter and chopped ham.

6. Whip the 12 egg whites in separate bowl, till they are forming soft peaks.

Fold them into yolk mixture.

7. Slowly cook in large pot while continuously stirring. Remove from heat.

Add 3 tbsp. butter and stir in. Allow mixture to cool.

8. When finished cooking, stuff the crepes with ham, cheese and egg mixture

and roll. Place in buttered baking dish. Refrigerate till time to bake them.

9. Bake the crepes for 8-10 minutes at 425F till bubbly and lightly browned.


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