Savory Breakfast Crepes

A golden crepe made with Graziers Vat Cultured Euro-Style Butter filled with a sunny-side-up egg, sautéed ham and mushrooms. Topped with shredded Graziers Raw Milk Monterey Jack cheese and fresh herbs, then partially folded to showcase the creamy yolk. The buttery crepe's crispy edges provide the perfect contrast to its savory filling.

Ingredients

Crepe Batter

1 cup all purpose flour
2 large eggs
½ cup whole milk
½ cup water
¼ teaspoon fine salt
2 tablespoons Graziers Vat Cultured Euro-Style Butter Salted (melted)

Filling
2 tablespoons Graziers Vat Cultured Euro-Style Butter Salted
1 cup shredded Graziers Raw Milk Monterey Jack
2 cup sliced cremini mushrooms
1 cup diced ham
4 large eggs
2 tablespoons finely chopped Italian parsley
2 teaspoon salt flakes
2 teaspoon crushed peppercorn
1 teaspoon everything bagel seasoning

Directions

Crepe Batter

Whisk flour and eggs together in large bowl. Stir in milk and water. Add melted butter and salt. Beat mixture with handheld blender until smooth.
Spray a nonstick frying pan with cooking spray. Pour ¼ cup of batter per crepe into pan. Spread the batter out into large round shape with a rubber spatula. Once bubbles start to form, slightly lift the side of the crepe with spatula to check for browning. Once browned, flip and continue to cook to repeat. Each side should only take a couple of minutes.
Plate the crepe.

Filling

Sautee ham and mushrooms with 1 tablespoon of butter in a medium pan until mushrooms are tender. Set aside.
Heat remaining butter in large sauce pan and cook eggs over medium.
Spoon ham and mushrooms to the center of each crepe. Add one egg per crepe and top with Graziers Monterey Jack cheese. Fold each side in slightly or wrap like a burrito. Garnish with chopped parsley, salt, pepper and everything bagel seasoning.

Savory Breakfast Crepes

Breakfast

30 min

Serves: 4

Print Recipe

Ingredients

Crepe Batter

1 cup all purpose flour
2 large eggs
½ cup whole milk
½ cup water
¼ teaspoon fine salt
2 tablespoons Graziers Vat Cultured Euro-Style Butter Salted (melted)

Directions

Crepe Batter

Whisk flour and eggs together in large bowl. Stir in milk and water. Add melted butter and salt. Beat mixture with handheld blender until smooth.
Spray a nonstick frying pan with cooking spray. Pour ¼ cup of batter per crepe into pan. Spread the batter out into large round shape with a rubber spatula. Once bubbles start to form, slightly lift the side of the crepe with spatula to check for browning. Once browned, flip and continue to cook to repeat. Each side should only take a couple of minutes.
Plate the crepe.

Filling

Sautee ham and mushrooms with 1 tablespoon of butter in a medium pan until mushrooms are tender. Set aside.
Heat remaining butter in large sauce pan and cook eggs over medium.
Spoon ham and mushrooms to the center of each crepe. Add one egg per crepe and top with Graziers Monterey Jack cheese. Fold each side in slightly or wrap like a burrito. Garnish with chopped parsley, salt, pepper and everything bagel seasoning.