Herbs de Provence Baked Egg Crepes

Don’t you just love a little packet of sunshine and Bill Wither’s Aint No Sunshine?  Inspired by our trip to France, we opened a new pack of Pete and Gerry’s Hierloom Eggs to make fluffy Herbs de Provence baked eggs and crepes.

We definitely recommend this as a contender for breakfast and the Pete and Gerry’s Crepe Contest partnered with Association of Food Bloggers.Our paper-thin crepes and aromatic baked eggs were both divine together.  Every bite was a joy to eat as we watched and listened to the cathartic rain.

The square pocket of lacey crepes nestled the herbs de Provence scented baked eggs. The runny eggs had a nice crust and flavor from the cheese and basil, oregano rosemary and thyme. All the aromas emanated throughout the room and brought a little bit of France home.

Adapted From Ina Garten and Laura Calder
Yields 4 crepes
Crepes
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1 Pete and Gerry’s egg
  • 1/2 cup almond or soy milk
  • 1 tablespoons melted butter and additional butter for pan
  • 2-3 tablespoons water, as needed

Put the flour in a bowl and make a well. Put the salt, egg, milk and in the well. Stir to mix, then gradually pull in flour and get rid of any lumps. Stir in butter. Let rest 1 to 2 hours before frying.

Thin out the batter with water to the consistency of light cream. Heat a crêpe pan over high heat. Brush melted clarified butter or oil onto the pan (unless it’s no-stick, in which case you need none).

Ladle 1 to 2 tablespoons batter maximum onto the pan and tip it quickly to cover the bottom. If you have too much batter, pour some off. (Crêpes should be paper thin.) When the edges are brown, flip and finish the other side. Stack the crêpes and warm while you finishing cooking the rest.

Herbes de Provence Baked Eggs
  • 1/4 teaspoon minced fresh garlic (very minced)
  • 1/2 teaspoon Herbes de Provence (a mix of dried basil, oregano rosemary and thyme)
  • 4 tablespoon freshly grated Parmesan or white sharp cheddar
  • 4 extra-large Pete and Gerry’s eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Freshly ground black pepper
  • 4 crepes

Preheat the broiler for 3 minutes.

Combine and chop the garlic. (I love using my new mezzaluna). Add herbs de Provence and garlic to the cheese and set aside. Carefully crack 4 eggs into 2 individual bowls or one large bowl for sharing without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish or all the cream and eggs in one baking dish (if you are sharing).  Place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour eggs into each dish and sprinkle evenly with the herb mixture. Place back under the broiler for 5 minutes, until the whites of the eggs are almost cooked. (Do not overcook, I like the egg yolks runny. Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds, do not touch the hot dish.

Gather a crepe on a large plate and place one or two baked eggs onto the center of the crepe. Then fold into a square overlapping the sides on to the eggs. Enjoy.

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