Quick Egg Crepe Pocket
Recipe Summary
- A delicious and incredibly easy breakfast recipe made in just 5 minutes. A savory crepe is filled with cheese, a sunny-side-up egg, and fresh vegetables, then folded into a neat square pocket, perfect for a quick and satisfying morning meal without the hassle of kneading dough.
All Ingredients - For the Crepe Batter
- Plain flour 1/2 cup
- Melted butter 1 tbsp
- Egg 1
- Milk 3/4 cup
All Ingredients - For the Filling
- Baby tomatoes 2
- Mushroom 1
- Mixed bell peppers (red and green) 2 tbsp
- Mozzarella cheese, shredded 2 tbsp
- Egg 1
- Salt to taste
- Black pepper to taste
- Oil 1 tsp
Tools You'll Need
- Pan
- Frying pan
- Bowl
- Whisk
Don't have an ingredient? Try these swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Crepe Batter
In a measuring jug or a bowl, combine 1/2 cup of plain flour, 1 tbsp of melted butter, and 1 egg. Begin mixing with a fork or whisk.
Step 2: Add Milk and Mix
Gradually pour in 3/4 cup of milk while continuously mixing until you have a smooth, lump-free batter.
Step 3: Prepare the Pan
Heat a non-stick pan over medium-low heat. Add 1 tsp of oil and use a paper towel to spread it evenly across the surface.
Step 4: Cook the Crepe
Pour half of the batter into the hot pan and swirl it around to form a thin, even circle. Let it cook on one side for about .
Step 5: Flip and Add Toppings
Flip the crepe over. Immediately sprinkle half of the shredded mozzarella cheese (1 tbsp) over the surface.
Step 6: Add Egg and Vegetables
Crack one egg into the center of the crepe. Arrange the chopped mushrooms, bell peppers, and halved baby tomatoes around the egg yolk.
Step 7: Season the Filling
Sprinkle salt and freshly ground black pepper over the egg and vegetables according to your taste.
Step 8: Fold the Crepe
After cooking for on the lowest possible heat, carefully fold the four sides of the crepe inwards towards the center to create a square pocket, leaving the egg exposed.
Step 9: Cover and Steam
Cover the pan with a lid and cook for another . This will steam the top of the egg and melt the cheese completely. The egg white should be set, and the yolk cooked to your preference.
Step 10: Serve and Enjoy
Once cooked, carefully slide the egg crepe pocket onto a plate. Serve immediately while hot.
Pro Tips
• Ensure the pan is on low heat when adding the egg and toppings to prevent the crepe from burning.
• For a fully cooked yolk, keep the pan covered for an extra minute or two.
• You can also cook the crepe under an oven grill for a few minutes to set the egg on top.
Recipe Variations
• Add other vegetables like chopped onions, spinach, or olives.
• Instead of a whole egg, you can pour a whisked and seasoned egg into the center.
• Use different types of cheese like cheddar or a cheese blend.
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