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Recipe : ** Egg baked in herb crepes

Egg baked in herb crepes
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    20 min
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    50 min
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
egg

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 slices pancetta
  • 4 eggs
  • 2 spring onions or shallots
  • fresh chives
  • fresh sage or tarragon
  • salt and pepper
  • cream (optional)
  • 4 crêpes
  • 120 g chopped mushrooms (i used dried cèpes)
  • 120 g grated gruyère

  • Recipe preparation steps

  • 1
    Preheat the oven 325ºF.
  • 2
    Grease 4 small molds with oil and place a crêpe in each mold, make little pleats.
  • 3
    Soak your mushrooms as suggested on package if you are using dried mushrooms like I did. But fresh are better. Mix together the chopped mushrooms, the sage or tarragon, the chopped pancetta and shallots.
  • 4
    Divide this preparation between each crêpe and break one egg on top, with a dash of salt and pepper. You can add some cream if you want. Finish with the parmesan cheese and then place in the oven for a minimum of 15 mns (sometimes it can take up to 20 mns), so check regularly.
  • 5
    Take out of the oven. Let cool for a min or so and then unmold your crêpe. Place on a plate and decorate with some salad greens, alfalfa or arugula.
  • Ready !



 

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