CWY: Crepes and Baked Eggs


ASHWAUBENON - Our next Cooking With You guest is Trevor LaRene from Green Bay!

Trevor joined FOX 11's Emily Deem in the studio to create some light and simple dishes.

Click here to visit Trevor's blog.

Basic Crepe Recipe

Makes 12 crepes

6 oz milk

5 oz beer

1/2 tsp vanilla extract

2 eggs (room temperature)

1 cup all purpose flour

1/8 tsp salt

1.  Put first four ingredients in a large bowl. Using an electric mixer, mix for 30 second. Scrape the sides and mix for another minute, or until thoroughly mixed and smooth.

2.  Cover bowl and refrigerate for at least 2 hours.

3.  Re-whisk the batter just before you begin frying the crepes.

4.  Preheat 10 inch non-stick skillet over medium-high heat. Spray with non-stick spray.

5.  With the skillet off the heat, pour 2 oz (1/4 cup) batter in the center of the skillet. Tip the skillet so that the entire bottom is covered.

6.  Return to heat. When the top begins to dry and the bottom is beginning to brown, flip using a wooden or rubber flipper. The edges will begin to curl away from the pan at this time.

7.  Fry the crepe for another 10 second. The crepe should be be very lightly brown.

8.  Remove from skillet.

9.  Add fillings, fold or wrap and serve -OR- stack with wax paper between layers for later use.

Nutritional data (per crepe, without any filling):

Calories:           64

Fat:                   1.2g

Sat fat:              0.5g

Chol:           36.5mg

Sodium:       43.8mg

Carb:                 9.2g

Fiber:                0.3g

Protein:            2.7g

Possible fillings are endless:


A whole banana

Nutella (or peanut butter) and banana

Nutella (or peanut butter) and strawberry

Any other fruits (fresh or canned pie filling) with whipped cream

Lemon juice and powder sugar

Greek yogurt and your favorite fruit



Bacon and eggs (with a touch of cheese)

Ham and cheese

Cream cheese and smoked salmon

Shredded chicken and salsa

Thin-shaved beef with horseradish yogurt

Baked Egg with Feta and Spinach
Serves 4

4 eggs, separated
1/4 cup crumbled feta cheese
1 teaspoon of your preferred herb blend (I used Penzey's Mural of Flavor.)
1 cup (packed) fresh baby spinach, finely chopped
Pepper to taste

1.  Preheat oven to 350F.
2.  Spray oven-safe custard cups with cooking spray (or otherwise grease them.)
3.  With electric mixer, beat egg whites until stiff peaks form.
4.  Gently stir in cheese, spinach and herbs.
5.  Divide between the four cups.
6.  With a spoon, create a small well in the center of the egg white mixture.
7.  Carefully slide a yolk into each well.
8.  Place cups on a baking sheet, and place in oven.  Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.

Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. Not necessary.

Nutritional data:
Calories:       106
Fat:                 7g
Sat fat:            3g
Chol:           220mg
Sodium:       186mg
Carbs:          1.6g
Fiber:           0.2g
Protein:        9.3g

Crumbled bacon and finely shredded sharp cheddar
Shedded Swiss and minced mushrooms
Fresh basil, scallion and Parmesan