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Created from my love of a similar Ukrainian Crêpe dish my mom made for me growing up, this Breakfast Crêpe Casserole is a delicious take on all the flavours my family adores. I filled the crêpes with soft scrambled eggs, fresh dill, green onions, leafy spinach and creamy gouda cheese. To be honest, the filling opportunities are endless here!
I love that I could make this ahead of time for a crowd or even just for the week ahead. They can actually be enjoyed kind of like a burrito if you are really on-the-go, but taste great with a little dollop of sour cream and maybe even, dare I say, a dash of hot sauce?
How to Make Crêpes
- Use a blender for best results. You can mix them by hand, but a blender will give you the most tender crêpes without the work!
- You HAVE to let the batter rest. Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax, which results in a much better texture. The best part? You can make the batter ahead of time and it can sit for 30 minutes up to a couple of days in the fridge until you are ready to cook.
- Invest in a good nonstick pan. A crêpe pan is king here, thanks to their low sides that make it easy to flip the crêpe (bonus points if you have the crêpe spreader), but any good small to medium (usually around 7-8″) nonstick pan with a heavy bottom will do. Brush it with a bit of vegetable oil before cooking each crêpe.
Brunch Recipes
This casserole would make a truly epic brunch for a crowd of any size. Serve with a side of fruit salad (this one is my favourite) and you are in for a extra special morning! Other brunch ideas here on the blog include:
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I would love to know how you liked it!
xo Tori
Breakfast Crêpe Casserole
Breakfast Crêpe Casserole
Created from my love of Ukrainian Crêpes and savoury breakfast, this Breakfast Crêpe Casserole is a delicious meal for any occasion big or small. I filled the crêpes with soft scrambled eggs, fresh dill, green onions, leafy spinach and creamy gouda cheese. To be honest, the filling opportunities are endless here! Any type of semi-firm cheese will work in place of the gouda if needed.
Ingredients
For the Crêpes
-
1
cup
all-purpose flour -
2
eggs -
1 1/4
cups
2% milk or unsweetened almond milk -
2
tablespoons
butter, melted -
1
teaspoon
sugar -
1/4
teaspoon
salt - vegetable oil for cooking
For the Filling
-
1
tablespoon
butter -
12
eggs -
2
cups
baby spinach, roughly chopped -
1/4
cup
green onions, sliced
divided -
2
tablespoons
fresh dill, chopped
plus extra for garnish -
3/4
cup
shredded gouda cheese
divided
Instructions
For the Crêpes
-
In a blender, combine the flour, eggs, milk, butter, sugar and salt. Blend until smooth. Let sit for at least 1 hour, or up to overnight in the refrigerator.
-
Lightly brush a small 7-8-Inch crêpe pan or nonstick frying pan with oil over medium heat. Pour about 1/4 cup of the crepe batter into the pan, quickly twirling the pan so that the batter spreads evenly over the bottom. Cook until light brown, about 2 minutes. Flip and cook for 30-60 seconds, until golden brown on the other side, then transfer to a plate. Repeat with the remaining crêpes.
For the Filling
-
Crack the eggs into a medium bowl and whisk well. Melt the butter in a large nonstick pan over medium heat. Pour in the eggs and use a rubber spatula to scramble, stirring occasionally, until almost cooked through.
-
Once almost cooked, stir in the spinach, 3 tablespoons of the green onions and 1/2 cup of gouda until the spinach has wilted. Add the fresh dill and stir to combine. Remove from the heat.
To Assemble
-
Preheat the oven to 400 F and lightly grease a 9 x 13″ (or similar) baking dish.
-
Place about 2 tablespoons of the scrambled egg mixture to the middle of a crêpe and tightly roll up the crêpe, making sure to tuck in both sides like a burrito. Place seam-side-down in the prepared baking dish. Repeat with the remaining crêpes. Top with remaining 1/4 cup of grated gouda and bake 10-15 minutes until the cheese has melted. Top with the remaining green onions and extra dill if you wish and serve plain or with sour cream.
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