On Tap Oil & Vinegar Recipe Detail

Savoury Herb Crepes

with Spinach, Gruyere, & Olive Oil Fried Egg

On Tap Oil & Vinegar Savoury Herb Crepes

Crepe Batter:

In a blender, pulse together wet ingredients including 1 Tbsp of olive oil. Add flour, salt, and herbs. Pulse again to fully incorporate, scraping sides once during process to loosen any dry flour.

Heat 2 tsp oil in 10" nonstick pan over medium heat. Wipe out oil until just a sheen is left in pan. Pour approximately 4 Tbsp of crepe batter into hot pan. Swirl batter to create a round crepe that covers entire bottom of pan. Cook about 1 minute, then carefully flip to cook other side, 30 seconds more. Set finished crepes aside while making filling.

Crepe Filling:

Heat a 12" skillet over medium heat. Add oil and shallots. Cook until translucent, about 3 minutes. Add spinach and cook until soft, another 3 minutes. Season with salt and pepper. Remove to covered bowl to keep warm.

Fried Eggs:

Heat oil in a nonstick 10" skillet over medium heat. Cook eggs to desired doneness. Set aside.

For Assembly:

Heat oil in 10" nonstick pan over medium heat. Place each crepe on clean work surface and sprinkle cheese over centre of crepe. Add 1/4 of warm spinach mixture on top of cheese, place an egg on top of spinach. Fold four sides of crepe edge in to make a square that leaves yolk exposed. Place each constructed crepe into skillet to gently brown bottom and melt cheese, about 3 minutes each. Season and serve immediately.

Makes 4.