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Recipe: Cheddar and Chive Eggs in a Crepe

This recipe for Cheddar and Chive scrambled eggs tucked into a crepe with cheddar cheese drizzled over it is a terrific way to start a day… a perfect breakfast for that Sunday morning breakfast with that special someone.


Make the crepes ahead … separate them with waxed paper… let them cool….place them on a plate and wrap them tightly with plastic wrap…. Take them out of the fridge for about 20 minutes before you need them… then microwave until just heated through (time will depend on how many you have stacked).

You can make the Cheddar Cheese Sauce ahead also… store in an airtight container and microwave until hot…. Stirring occasionally…

A perfect breakfast that doesn’t keep you slaving in the kitchen….

Serve this with a small fruit salad drizzled with a honey Yogurt Sauce… and you have a spectacular breakfast! … perfect for that Valentine’s Breakfast for Two.


Recipe: Cheddar and Chive Eggs in a Crepe

All you need:

Scrambled eggs
Cheddar Cheese Sauce

For the Crepes:

1 cup sifted flour
2 tablespoons sugar
4 eggs
1 cup milk
1 cup water

For the Scrambled Eggs:

4 eggs
2 tablespoons milk
4 tablespoons fresh chopped chives, divided
¼ cup finely shredded cheddar cheese
Cooking oil spray (butter flavor preferred)

For the Cheddar Cheese Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1 cup finely shredded cheddar cheese

All you have to do:

Prepare the Crepe Batter:

Sift together the 1 cup sifted flour and sugar.

Beat 4 eggs.

Add the dry ingredients to the eggs.

Beat the mixture until smooth.

Add gradually the 1 cup milk and the 1 cup of water, beating after each addition.

The batter will have the consistency of heavy cream.

Let the batter stand for 30 minutes.

Follow my tips on making crepes for the instructions on how to cook crepes.

To Make the Cheddar Cheese Sauce:

Over medium heat, melt 2 tablespoons butter in a sauce pan.

Add the flour and whisk well to incorporate the flour.

Add the milk, whisking constantly until all ingredients are incorporated and the sauce is smooth.

When the sauce begins to thicken, add the cheddar cheese.

Whisk constantly until the cheese has completely melted and the sauce is thick.

Note: If you prefer the sauce thinner, add 2 tablespoons milk to thin it slightly.

Keep the sauce warm over low heat.

To Make the Scrambled Eggs:

Spray a large skillet with the cooking spray.

Heat the skillet over medium heat.

Beat the eggs and milk well.

Add the eggs to the skillet.

Sprinkle 3 tablespoons chives over the eggs.

Sprinkle ¼ cup cheddar cheese over the eggs.

Continually stir the eggs over medium heat until fully cooked. Set aside.

To Assemble the Crepes:

Spoon the eggs down the center of each crepe.

Drizzle some cheese sauce over the eggs.

Fold one side over the filling… then fold the other side over and tuck it underneath.

Drizzle a little more cheese sauce.

Garnish with the remaining tablespoon of chopped chives.

Makes enough for about 4 crepes, depending on the size of the crepe you make.



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