Spinach-stuffed egg Crepes

For the Crepe Batter

2 large eggs
1 1/4 cups whole milk
1 cup flour
1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil
Pinch sea salt
1 tablespoon minced fresh herbs, such as parsley and/or basil

In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous. 

Heat a nonstick pan over medium heat 2 teaspoons Trio Carmel Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so. Set finished crepes aside while making the filling

For the Filling
3 teaspoons Trio Carmel extra-virgin olive oil or infused oil such as Tuscan Herb, Garlic, Baklouti, Mushroom & Sage, or Gremolata
2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
Ham slices or cooked bacon (optional)

sea salt and freshly ground black pepper

Heat a large skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another
3minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.

For the Fried Eggs

1 tablespoon Trio Carmel Extra Virgin Olive Oil
4 large eggs
In a lightly oiled pan, cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside 

Putting it all together!
4 ounces Gruyere cheese or other shredded melting cheese of your choice
4 cooked eggs
additional sea salt and pepper to taste
Ham slices or cooked bacon (optional)
1 tablespoon UP Extra Virgin Olive O

Wipe the non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese. Add ham or bacon and then add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium heat. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately. 


Serves 4

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