Imagine a delicate, golden crepe that perfectly balances the delicate richness of eggs with the sharp, fresh bite of green onions - a dish that transforms ordinary ingredients into a gourmet experience. Whether you're a breakfast enthusiast, a brunch lover, or simply someone who appreciates the art of French cooking, these Egg and Green Onion Crepes will transport your taste buds straight to the charming cafés of Paris. Get ready to impress your family and friends with a restaurant-quality meal that's surprisingly simple to create in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1/4 tsp salt
- 1/4 cup chopped green onions
- Butter for cooking
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Create a small well in the center of the dry ingredients.
- Crack the two large eggs into the well and begin whisking them into the flour gradually. As you whisk, slowly pour in the milk, continuing to mix until a smooth, thin batter forms with no lumps.
- Let the crepe batter rest at room temperature for 10 minutes. This allows the flour to fully absorb the liquid and helps create a more tender crepe.
- Finely chop the green onions and set aside. These will be sprinkled into the crepes during cooking.
- Heat a non-stick skillet or crepe pan over medium heat. Add a small pat of butter, swirling to coat the entire surface of the pan.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter into a thin, even circle.
- Cook the crepe for about 1-2 minutes until the bottom turns light golden and the top begins to look dry and set.
- Sprinkle some chopped green onions over the surface of the crepe while it's cooking.
- Carefully flip the crepe using a thin spatula and cook the other side for an additional 30-45 seconds.
- Crack an egg directly onto one half of the crepe, season with salt and pepper, and fold the crepe over the egg.
- Cook for another minute until the egg reaches your desired doneness.
- Slide the crepe onto a plate and repeat the process with remaining batter, adding a small amount of butter to the pan between each crepe.
- Serve hot, garnished with additional fresh green onions if desired. These crepes can be enjoyed for breakfast, brunch, or a light dinner.
Tips
- Batter Consistency is Key: Whisk thoroughly to eliminate lumps and let the batter rest for 10 minutes. This helps develop a smooth, tender crepe texture.
- Pan Temperature Matters: Use medium heat and ensure your pan is evenly heated before adding batter. A non-stick skillet or dedicated crepe pan works best.
- The Perfect Swirl Technique: When pouring batter, quickly tilt and rotate the pan to create a thin, even layer. Practice makes perfect!
- Butter is Your Friend: A light coating of butter between crepes prevents sticking and adds rich flavor.
- Don't Overcrowd the Pan: Cook one crepe at a time to maintain control and ensure even cooking.
- Fresh Ingredients Shine: Use fresh eggs and finely chopped green onions for the most vibrant flavor.
- Serve Immediately: Crepes are best enjoyed hot, right off the pan, so time your cooking to serve immediately.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 9g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 110mg
