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I am not a huge breakfast eater but when the fresh produce is our in the summer I like to take the time to make something to eat. When I do make breakfast at home, it’s often something sweet. I enjoy pancakes, coffee cake, and crepes filled with my homemade jams and jellies. I wanted to do something a little different and I’ve been wanting to make Savory Crepes so I gave them a try.
I used my old crepe recipe from my 10th grade home ec class but switched it up so it was savory and included some Kerrygold Skellig cheese and thyme to the batter. I then cooked them in a pan like I would any other crepe. They looked really good with the golden brown color and the flecks of green thyme in the crepes.
Next was deciding on a filling. I looked through the refrigerator and found what I was looking for. I wanted to use the Kerrygold Skellig cheese again since I used it in the crepes and I thought it would pair nicely. I grabbed a few eggs and thought about making an omelet of sorts using eggs, bacon, and cheese. When I looked in the fruit basket the pear was calling my name. I’ve had cheese and pears before and it’s delicious.
To make the filling I beat a few eggs and poured them into my pan. I waited until they were cooked on the bottom and then flipped the eggs and cooked the other side. I slid it on to a plate and put the cheese, pears, and bacon on it. Then I folded it up like an omelet and cut it in half. Each omelet was large enough to fill two of the crepes.
I’ll be the first to admit I was hesitant to try the crepe. Even though it was my idea and I was really looking forward to it, I realized I’d never eaten a savory crepe before and I was a little worried about the taste. After turning the plate several times I cut off a piece and tentatively stuck it in my mouth. I chewed and chewed. Then I chewed a little more. A smile came onto my lips and I quickly ate half of the crepe. My husband wasn’t home at the time and all I could think was how much he was going to love this breakfast crepe.
The crepe was delicate and lightly flavored with the Skellig cheese and the thyme. It was thin and was the perfect vehicle to hold the omelet. The egg omelet wasn’t too thick and the Kerrygold cheese melted inside and clung to the pears as it sat on the plate. The creaminess of the cheese with the sweetness and crunch of the pear was so good. Add in the salty crispness of the bacon and it was amazing. When my husband came home I warmed him one up. He took a bite, chewed it over, and looked thoughtful. He then took another bite and looked at me. He then smiled and told me how delicious it was and proceeded to eat the remaining crepe.
I was so happy with how these turned out and can’t wait to enjoy these again for breakfast or brunch.
For the savory crepe:
- 3/4 c. flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons Kerrygold Skellig Cheese
- 1 Tablespoon fresh thyme, chopped
- 1 egg
- 1 c. milk
For the egg omelet filling:
- 4 eggs, beaten
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 12 thinly sliced pieces of Kerrygold Skellig Cheese
- 1 pear, cut into thin strips
- 4 slices of bacon, cooked and cut in half
- In a large bowl combine the flour, baking powder, salt, pepper, Skellig, and thyme. Set aside.
- In a medium bowl combine the egg and milk. Beat well. Pour the milk mixture into the flour mixture and whisk until smooth. Set aside.
- To make the egg omelet combine the eggs, salt, and pepper in a medium bowl. Beat well until combined. Set aside.
- Heat a 6 inch skillet and an 8 inch skillet over medium heat. Spray each with cooking spray.
- Pour a thin layer of the crepe mixture into 6 inch skillet. Turn to coat the pan. Cook for 2-3 minutes per side, then remove from pan. Repeat with remaining batter. You should end up with 6 crepes.
- Meanwhile, pour half of the omelet mixture into the 8 inch pan. Cook for 4-5 minutes or until the bottom is cooked. Flip the omelet over and cook for an additional 2-3 minutes. Remove the omelet to a plate. Arrange half of the Skellig, pear, and bacon on half of the omelet and fold over. Cut in half.
- Repeat with the other half of the egg omelet mixture.
- Place an omelet half on each of 4 crepes, Roll the crepes and serve with sprigs of fresh thyme.
A Hezzi-D Original Recipe
I was provided with cheese from Kerrygold in order to participate in the May Blogger Challenge.