These crepes? They basically have spring written all over them, which I of course love. If you guys have been reading HBH for a minute, than you probably know my family loves a good crepe. Out of all nine of us, I can’t think of even one us who does not love to eat a crepe. Sure, some of us love them more than others (Asher, Red, MOM), but as a whole I think it’s safe to say, the entire Gerard family loves crepes. This love of crepes is all because of one person, my mom. Also known as Jenny, also known as the major carb lover, also known as super women (for real though). We love her. My mom has loved crepes her entire life. Growing up she had one of those old school crepe makers. This one to be exact. She used to make crepes when she got home from school and fill them with chocolate ice cream. Did any of you guys ever have a crepe maker? You had to invert the hot plate into the crepe batter and then flip it upright. It made no sense, and it was not easy. Making crepes in a skillet is a million and one times easier. If you ask me. Point is that my mom loves crepes, and with Mother’s Day just over a week away, I thought I would share a few recipes that have been inspired by mom. This is the first. And it’s obviously a favorite.
I have a few crepe recipes already on the blog, but this is my first savory crepe. I used my basic crepe recipe that I always use, but omitted the vanilla and swapped in white whole wheat flour for all-purpose flour, to give the crepes a little more nutritional value. While I recommend making your own crepes, I totally get that you guys are busy and might not have the time. The good news is that most grocery stores now sell crepes. My local grocery store and Whole Foods both carry them. Whole Foods even has whole wheat and gluten free options. Very convenient.
Once you have your crepes, all you need to do is assemble. I layer my crepes with cheese, spinach, and prosciutto. Then add the eggs, bake them until the eggs are set, and finish with plenty of herbs, a little olive oil, lemon, and avocado. As the crepes bake, the cheese melts, the prosciutto becomes crispy, and the eggs slowly cook to perfection. This is kind of one of those win/win recipes where everything just works, and works well. What’s key here though, is what you add after the crepes come out of the oven. With spring here and summer quickly approaching, I love finishing my recipes with bright greens and a squeeze of citrus. There’s nothing too fancy, but makes all the difference.
If you wanted to make these for Mother’s Day, you can assemble the crepes all the way up until you add the eggs. Once the crepes are assembled, cover the pan and place them in the fridge. In the morning, just add the eggs, bake, and top as directed. So easy and perfect for entertaining. That said, these are a perfectly acceptable Thursday night dinner as well. I mean, you have protein, veggies, and even some carbs. They take less than thirty minutes to throw together, and they’re delicious. Plus, come on, everyone know’s breakfast for dinner is the best. Especially on busy weekdays. My mom taught me this, and seeing as this recipe is 110% inspired by her, I think we should all take her lead, and make these crepes tonight! Just a suggestion…
If you make these Baked Egg Crepes and love them, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these crepes, don’t forget to also tag me on Instagram so I can see! Looking through your photos of recipes you all have made is the best part of the day!
The cutest little package of food. And SO GOOD too.
