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CWY: Crepes and Baked Eggs

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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 RecipeMakes 12 crepes6 oz milk5 oz beer1/2 tsp vanilla extract2eggs (room temperature)1 cup all purpose flour1/8 tsp salt1. 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. Tipthe skilletso 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 rubberflipper. The edges will begin to curl away from the pan at this time.7. Fry the crepe for another10 second. The crepe should be be very lightly brown.8. Remove from skillet.9. Add fillings, fold orwrapand serve -OR- stack with wax paper between layers for later use.Nutritional data (per crepe, without any filling):Calories: 64Fat: 1.2gSat fat: 0.5gChol:36.5mgSodium: 43.8mgCarb: 9.2gFiber: 0.3gProtein: 2.7gPossible fillings are endless:SweetA whole bananaNutella (or peanut butter)and bananaNutella (or peanut butter)and strawberryAny other fruits (fresh or canned pie filling) with whipped creamLemon juice and powder sugarGreek yogurt and your favorite fruitJam/marmaladeSavoryBacon and eggs (with a touch of cheese)Ham and cheeseCream cheese and smoked salmonShredded chicken and salsaThin-shaved beef with horseradish yogurtBaked Egg with Feta and SpinachServes 44 eggs, separated1/4 cup crumbled feta cheese1 teaspoon of your preferred herb blend (I used Penzey's Mural of Flavor.)1 cup (packed) fresh baby spinach, finely choppedPepper to taste1. 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: 106Fat: 7gSat fat: 3gChol: 220mgSodium: 186mgCarbs:1.6gFiber: 0.2gProtein: 9.3gAlternatives:Crumbled bacon and finely shredded sharp cheddarShedded Swiss and minced mushroomsFresh basil, scallionand Parmesan