Crêpes with Eggs, Cheese and Spinach

In a medium bowl, whisk the eggs and salt until blended. Gradually add the flour alternately with the milk, whisking until smooth. Whisk in the oil.

Cover and refrigerate the batter for at least 30 minutes to allow the flour to expand and air bubbles to collapse. The batter may thicken during this time. If necessary, thin it by adding more milk or water. It should be the consistency of heavy cream and pour easily.

Spray an 8-inch (20 cm) non-stick frying pan or crêpe pan with cooking spray or melt a little butter in the pan. Heat the skillet over medium-high heat until water droplets sizzle when sprinkled into the skillet.

Stir the batter. Pour about 3 tablespoons (45 mL) batter into the frying pan all at once. Quickly tilt and rotate the pan to completely coat the bottom with batter.

Cook until the bottom of the crêpe is slightly browned, about 45 seconds. Flip the crêpe over with a spatula. Cook for 15 to 30 seconds on the second side. Transfer to a plate. Repeat with the remaining batter, stacking the crêpes and covering with foil to keep them warm. Add more cooking spray or butter to the skillet if the crêpes start to stick.

This recipe will make 10 to 12 crêpes. You’ll need 8. Any leftover crêpes can be refrigerated or frozen (see Notes below) to enjoy another time.

In a medium bowl, whisk the eggs, water, salt and pepper until blended.

In a large non-stick frying pan, melt the butter over medium-low heat. Pour in the egg mixture. Let it cook briefly without stirring. As the eggs start to set, gently stir across the bottom and around the side of the pan, until soft curds start to form. Cook, about 3 to 4 minutes, until the eggs are as soft or firm as you like.

Remove the pan from the heat and stir in the spinach and cheese.

Spoon about ⅛ of the scrambled eggs onto each centre of 8 crêpes, wrapping up the sides of the crêpes to enclose the eggs. Place 2 crêpes on a plate for each serving.