Brunch

Herbed Eggs in Savory Crepe Basket is for Breakfast.

Herbed Eggs in Savory Crepe Basket takes 20 minutes to prepare.

Herbed Eggs in Savory Crepe Basket takes 30 minutes to cook.

Herbed Eggs in Savory Crepe Basket makes 12 servings.

The ingredients for Herbed Eggs in Savory Crepe Basket are:

1 c all-purpose flour
1/8 t freshly gound white pepper
1/4 t salt
1/2 c skim milk
15 eggs
3 T unsalted butter, melted
2 T chopped fresh sage, rosemary and thyme
salt and freshly ground pepper

Here is how you make Herbed Eggs in Savory Crepe Basket:

1. Mix in a blender or food processor, combine the flour, white pepper, and salt to blend. With the motor running, add the milk, 1/2 cup plus 2 tablespoons of water, 3 eggs, and 2 tablespoonsof melted butter; blend until smooth. Stir in the sage. Let the batter rest for 1 hour.2. Heat a 7-inch crepe pan or a non-stick skillet over medium-high heat. Brush very lightly with some of the remaining butter. Pour in 2 tablespoons of the batter, quickly tipping the pan back and forth to spread the batter evenly over the bottom of the pan. Cook until lightly browned, 15 to 25 seconds. Using a spatula, flip the crepe and cook on the other side for 15 to 25 seconds.3. Repeat with the remaining batter, brushing the pan with additional butter as needed. As you finish the crepes, stack them between sheet of parchment paper to prevent them from sticking to each other. You should have at least 12 crepes. 4. Preheat the oven to 350 degrees. Spray or wipe 12 standard size muffin tins with vegetable or olive oil. Gently ease one crepe into each muffin opening, ruffling the edges. Bake for 12 minutes, then remove from the oven.5. Break one large egg into each crepe basket, season with salt and pepper, and return to the oven. Bake for 15 - 18 minutes, or until the eggs are set but the yolks are still a bit runny and the crepes are golden.6. Remove the tin from the oven. Carefully lift out the egg baskets and place them on plates. Garnish with herb mixture and serve immediately.NOTE: The crepes can be kept, wrapped in plastic wrap in the refrierator for up to 2 days or in the freezer for up to 1 month.Serving Size: Makes 12 7" crepesNumber of Servings: 12Recipe submitted by SparkPeople user HORANEY.

The nutritional information for Herbed Eggs in Savory Crepe Basket is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 158.2

• Total Fat: 9.4 g
• Cholesterol: 244.0 mg
• Sodium: 144.8 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 0.4 g
• Protein: 9.4 g

The dietary needs meet for Herbed Eggs in Savory Crepe Basket is Vegetarian