Savoury cheese and egg crepes filled with parmesan, extra mature cheddar and an egg cracked in the middle. 🙂
- 100g (a bit less than 1 cup) all purpose gluten free flour
- * ½ tsp xanthan gum (only if your blend doesn't already contain it)
- 250g (1 cup) whole milk (or more - see instructions below)
- 1 large egg
- Butter or oil (to cook)
- Cheese (I used a mix of extra mature cheddar and parmesan)
- Black pepper
- Grilled bacon
- Pan fried mushrooms
- Grilled or pan fried tomatoes
- Black olives
Here I’m using ASDA‘s free from blend which is very basic and comes without xanthan gum so I’ve added it separately. Omit if yours already contains it.
- Whisk the flour, xanthan gum, milk and egg together in a bowl until there are no lumps left. Note: As these are thin pancakes, the batter should be runny.
- This step is not necessary, but ideally let the batter sit for 15 minutes or so. It allows the starches to absorb the liquid and produces a better texture overall.
- Heat up a non-stick frying pan on medium/low heat and grease your pan with a tiny bit of butter (you can use oil instead, but butter tastes better). Then pour a full ladle of batter and angle the pan in a circular motion to spread the batter all around as thin as possible.
- Cook your crepe for a minute or so and then add your toppings: add grated cheese all around, crack an egg in the center and season with salt and pepper. At this point I find it can be helpful to put a lid on top to help the egg white cook quicker.
- After another minute or so, gently fold the sides over using a spatula and place the lid back on. Keep cooking until the egg white is fully (or mostly) cooked, keeping the yolks runny.
- What I like to do at this point is transfer my crepes onto a baking tray and place them under the grill briefly. This finishes cooking the egg white on top if they were still a bit too runny and it adds a nice crispy touch to the crepes.