Savory Baked Crepes With Egg and Bresaola

Savory crepes with ham and baked eggs. They make the perfect addition to just about any menu, breakfast, brunch, lunch, or dinner. It’s always the right time.

Ingredients

Ingredients
Servings:
Crepes
Eggs
tbsp
Cream Cheese
tbsp
All-Purpose Flour
tsp
Kosher Salt
tbsp
Olive Oil
Filling
tbsp
Cream Cheese
g
Baby Spinach
Carrot
g
Bresaola
Salt & Pepper to taste
Toppings
g
Fresh Dill
Avocado
Calories
per serving
307
Carbs
13
Protein
23
Fat
11

Instructions

Preparing In The Kitchen
  1. Strain the flour through a sieve. Mix the flour, cream cheese, eggs and salt into a smooth batter.
  2. Heat up a pan over medium high heat and brush the pan with olive oil. Put a ladle of the batter into the pan and distribute it. Bake until golden brown on both sides. Repeat the process for all crepes.
  3. In the meantime, preheat the oven to 160ºC prepare the parchment paper over baking sheet. Chop the spinach, peel and shred the carrot.
  4. Place the crepes on the sheet and evenly spread 2 tablespoons cream cheese on each crepe. Add chopped spinach and shredded carrots, season with salt and pepper. Add bresaola and crack an egg into the center of each crepe. Fold the edges of the crepe up towards the center to enclose the fillings.
  5. Place in the oven and bake for 10-12 minutes or until the eggs are set.
  6. In the meantime, wash the dill, shake dry and chop and slice the avocado.
  7. Remove from the oven and top with dill. Drizzle each lightly with olive oil and season with pepper flakes and salt. Add avocado slices to each.

Preparing In The Kitchen
  1. Strain the flour through a sieve. Mix the flour, cream cheese, eggs and salt into a smooth batter.
  2. Heat up a pan over medium high heat and brush the pan with olive oil. Put a ladle of the batter into the pan and distribute it. Bake until golden brown on both sides. Repeat the process for all crepes.
  3. In the meantime, preheat the oven to 160ºC prepare the parchment paper over baking sheet. Chop the spinach, peel and shred the carrot.
  4. Place the crepes on the sheet and evenly spread 2 tablespoons cream cheese on each crepe. Add chopped spinach and shredded carrots, season with salt and pepper. Add bresaola and crack an egg into the center of each crepe. Fold the edges of the crepe up towards the center to enclose the fillings.
  5. Place in the oven and bake for 10-12 minutes or until the eggs are set.
  6. In the meantime, wash the dill, shake dry and chop and slice the avocado.
  7. Remove from the oven and top with dill. Drizzle each lightly with olive oil and season with pepper flakes and salt. Add avocado slices to each.

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