On a recent trip to Toronto, Canada with my husband, we took a day trip to Niagara Falls with some friends. I found a highly rated French cafe called Paris Crêpes Cafe that we visited.
I loved the many savory combinations on their menu. We all ordered something different and everything was amazing. It inspired me to get out my crêpe pan and tools this morning that my friend Shelley gave me and re-create it with my own take on it.
Crêpes are really very easy to make and, other than them requiring your full attention so that they don’t overcook, they don’t take much work at all. I used a wheat flour in this recipe. If you want a gluten-free option, buckwheat crêpes are an excellent option. Besides, buckwheat flour is packed with magnesium, copper and dietary fiber. I highly suggest you read up on buckwheat and view this crepe recipe here. Keep in mind that depending on the type of flour you use, you might have to add a little water, or less water if you decide to use all-purpose flour. Because whole wheat flour is a little more dense, I did have to add about a tablespoon of water to the batter by the time I made my last crêpe as the batter seemed to get thicker the longer it sat. You want it thin enough that the batter will spread around the pan.
There are two ways to cook the egg in the middle of the crêpe. You can either cook the egg directly on the crêpe while it cooks, or cook it in a separate pan and place it on top after the cheese is done melting. I gathered all my ingredients and placed them near the stove so that they were quickly available to place on the crêpe. Once I cooked the first side, I flipped the crêpe over and immediately placed the egg in the center and then promptly surrounded it with cheese slices. Then, the tomatoes went on top. I kept the heat on medium-low.
I have a gas stove so it is easy to adjust heat settings but if you’re making this on an electric stove, you may want to cook the egg separately and then place in the middle of the crêpe after the cheese and crêpe have finished cooking. I found that cooking the second side with all the ingredients on top worked just fine on a lower setting for 3-4 minutes or so. The last 2 minutes I put a lid on so that the egg would cook faster. I personally prefer that the egg whites are not gooey, but cooked until all white and the yolk is runny. Once the cheese melted, I transferred the entire crêpe to a plate and put a lit on it so that the egg had another few minutes to firm up so that I didn’t have all those gooey egg whites.
The key to the deliciousness of this recipe is the final touch– pure maple syrup from heaven. Please do yourself a favor and purchase the real deal– don’t even think about drizzling pancake syrup full of sugar and who knows what else…only use maple syrup. You’ll thank yourself.
While we were in Canada, we purchased a lot of souvenirs to bring back to our kids and extended family. At the airport right before boarding, I purchased a 3-pack of maple syrup for gifts. I love maple syrup and thought it would make a great gift considering it was made local in the area we were visiting. Anywho…my dear husband left our entire carry-on bag of souvenirs on the plane. Inadvertently, of course. The plane was super small, we had a lot of turbulence on the flight and by the time we arrived, I was sick to my stomach and feeling claustrophobic. We were just in such a hurry to get off the plane that our bag of souvenirs were forgotten. Right on top of the bag was that 3 pack of maple syrup that was obviously taunting whoever found the bag. I mean, maple syrup is just that good. Good enough to want to steal it, evidently. I’ve been sick over the whole thing. Who would want our t-shirts from Canada and little kid bracelets from Niagara Falls, the Canadian coffee mugs and little rainbow and flowery gifts for our little girls? I mean, I guess there was that maple syrup. (Sigh) Well, I’m done with that rabbit trail. The point is – use real maple syrup and you will make this savory dish into an unforgettable one.
Dear Husband’s Note: Ok, so I can’t believe I left that fun Niagara Falls shopping bag full of our fun stuff in the overhead bin. I’m going to blame it on one other dude in front of us, across the aisle, who felt the need to share his financial knowledge with the guy behind him (who was right across the aisle from me) for so much of the flight. I mean, maybe if Mr. Chatty McMoneybags–who was obviously on his way to the Birkshire-Hathaway shareholders meeting–wouldn’t have been talking so much, I would have remembered our fun souvenirs. So basically, it was mostly his fault. And probably a little mine for actually, you know, forgetting to grab the bag I’d personally placed in the overhead bin. (Truth be told, I actually did remember it. After driving home from the airport and eating dinner and not finding it in the vehicle in the garage. Sigh…).
Now. About those crêpes…..
- 1 cup Whole wheat flour (or Buckwheat flour for gluten-free option)
- 1/2 cup Milk (Preferably whole)
- 3/4 cup Water
- 2 Eggs
- 2 tsp Melted butter (unsalted)
- 1/8 tsp Salt
- 4 Eggs
- 8 slices Cheese (Gouda or Swiss preferred) cut in half to create 16 rectangular slices
- 2 Tomatoes diced in thin slices
- 4 tbsp Maple syrup
- Combine all of the crêpes batter ingredients into a medium sized mixing bowl. Whisk together until it forms a lightweight and slightly runny batter.
- Heat a large, flat skillet or crêpe pan over medium heat. The pan should be at least 10-11" in diameter.
- Prepare the crêpes toppings (cheese slices, tomatoes, eggs) and have it readily available next to the stove to quickly place on the crêpes.
- Pour enough of the crêpes batter to cover approximately half of the pan. Then, slowly rotate the pan to spread the batter across the full length of the pan until a thin layer of the batter is evenly distributed across the pan. Cook for about 2 minutes or until the edges start to crisp slightly. Use a crêpe spatula or a flat spatula to gently separate the batter from the pan all the way around the pan. Once it is loosened, flip the crêpe over and slightly lower the heat.
- Immediately drop one egg into the center of the crêpe and surround the egg with small slices of cheese on all sides.
- Top the cheese with about 4 tomato slices.
- Place a lid over the pan for about 2 minutes to assist in cooking the egg.
- Fold over each corner of the crêpe and replace the lid and cook for another 2 minutes or until the egg has firmed up and egg whites are white.
- Place the crêpe on a plate and add slices of bacon on top of the folded edges.
- Drizzle with maple syrup over the bacon and along the folded edges.