Baked Savory Breakfast Crêpe Pockets

Name: Baked Savory Breakfast Crêpe Pockets
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 cup Ann Clark Crepe Mix; 1 ½ cups whole milk; 3 large eggs, room temperature; 2 tablespoons unsalted butter, melted; 2 cups shredded gruyere cheese; 1 cup cooked chopped asparagus (from 1 bunch); 1 cup cooked sliced shiitake mushrooms; 1 cup chopped cooked bacon (about 10 pieces); 10 large eggs, room temperature; Chopped chives; Smoked paprika; Maldon Sea Salt; Freshly cracked pepper; Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps

by:Laura Kanya

This is an elegant and tasty way to serve up Ann Clark Traditional French Crepes. These will be your go to brunch item when you have guests over--it is sure to impress. Use this technique and play around with different ingredients to make it uniquely yours!

Prep Time

45 minutes
Servings

10

Image of Baked Savory Breakfast Crêpe Pockets

Crepes

1 cup Ann Clark Crepe Mix
1 ½ cups whole milk
3 large eggs, room temperature
2 tablespoons unsalted butter, melted

Filling & Assembly

2 cups shredded gruyere cheese
1 cup cooked chopped asparagus (from 1 bunch)
1 cup cooked sliced shiitake mushrooms
1 cup chopped cooked bacon (about 10 pieces)
10 large eggs, room temperature
Chopped chives
Smoked paprika
Maldon Sea Salt
Freshly cracked pepper

Equipment Needed:

Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps

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Crepes:

1
Blend mix, milk, eggs and butter on HIGH in a blender, until just combined, about 1 minute.
2
Let batter rest for 30 minutes to overnight.
3
Heat 8-inch non-stick skillet or crepe pan over medium.
4
Quickly, pour about ¼ cup batter onto a greased pan, into the center of the skillet, tilting, swirling and shaking the pan until the batter evenly coats the bottom.
5
Cook until crepe is golden brown on the edges and begins to lift from the edges, about 45 seconds. Carefully, lift the edges of the crepe and gently flip crepe.
6
Cook crepe on the second side until just set and golden, about 45 seconds.
7
Repeat with the remaining batter, coating the pan with more oil (as needed) and stacking the crepes on top of each other on a paper-lined plate. Cover to keep warm.

Filling & Assembly:

8
Pre-heat oven 400°F. Prepare 2-rimmed baking sheets with parchment paper.
9
Meanwhile, spread crepes out on the prepared sheets.
10
Spread and divide evenly in the middle of each crepe, gruyere (about 3 tablespoons), asparagus (about 1 ½ tablespoons), mushrooms (about 1 ½ tablespoons) and bacon (about 1 ½ tablespoons).
11
Carefully crack 1 egg info the middle of crepe.
12
Fold over each edges of each crepe, about 1 inch to create a square. Space evenly on each baking sheet, about 5 per pan.
13
Place in the pre-heated oven, rotating the pans half-way through, until the whites are just set and the yolk is still runny, 8 to 10 minutes.
14
Remove from the oven and sprinkle with chives, paprika, salt and pepper. Serve immediately.

Notes & Tips:

Creating a well for the egg to be placed in will make sure the egg is right in the center of the crepe after folding.

To make ahead: Filling and crepes can be made a day ahead and assembled later. Be sure to keep crepes wrapped in an airtight container. They can be heated slightly in the microwave to warm up.

Photography by Laura Kanya

Baked Savory Breakfast Crêpe Pockets

Prep Time

Servings

Ingredients