Breakfast Crepes

It seems I missed an important date this week:  as of Wednesday (February 20), I’ve been blogging for five years.

Five. Years.

A lot has changed since 2008; when I began, I posted pictures of my dog and related amusing stories about my husband and kids – recipes were pretty much secondary to the blog, although I’ve included them from the very beginning, mostly for my grown children, who are always asking for this recipe or that.

Look at what I have today.  In the beginning, my only readers were my friends, family and small-but-loyal group of women of a certain age (many of whom are still readers).  Today, I average over 65,000 unique visitors and nearly 300,000 page views a month.  Which I guess says a lot about the popularity of the way we eat, if nothing else.

But on to today’s recipe, which in no way, shape, form or fashion could be construed as “diet food.”  It’s high in calories, fat and carbs and is fancy enough to be considered a strictly “special occasion” dish.  And boy, is it gooooooood.

I decided recently to try my hand at crepes made with tapioca flour.  They came out okay, but because of the nature of tapioca, the crepes were kind of…rubbery.  I made them again a few days later, this time using a combination of tapioca, rice and potato flours and they were much, much better – still not quite as tender as a conventional crepe, but not nearly as tough and chewy as the ones made with tapioca flour alone.  They were certainly good enough to make this dish, which is simply spectacular, both in taste and presentation.

Now, because of the rice flour, these are not grain-free, and are just barely inside the “paleo” parameters, depending on your definition (if you don’t consider rice/potatoes paleo, then I guess they’re not; if you consider white rice/potatoes in moderation paleo, then they are).  I am certainly not going to quibble over it, because whether you consider the crepes “paleo” or not, they’re not something that is meant to be eaten on a daily, or even regular, basis – this is strictly an occasional thing.  Think a Mother’s Day or anniversary brunch, if you will.

Please, also note that unless you want to drown your crepes in Hollandaise, you probably won’t use all of the sauce, or even half of it, so the calorie and fat content of the nutritional information is probably overstated by quite a bit.

Breakfast Crepes

Breakfast Crepes
Serves: 5
  • Crepes
  • 3/4 cup tapioca flour
  • 1/2 cup sweet rice flour
  • 4 tablespoons potato flour
  • 1/4 teaspoon kosher sea salt
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1/2 cup water
  • Eggs
  • 10 large eggs, well beaten
  • 4 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup asparagus spears, trimmed, cut diagonally into 1/2-inch pieces
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Hollandaise Sauce
  • 4 ounces (1 stick) unsalted butter
  • 6 large egg yolks, lightly beaten
  • 3 tablespoons cold water
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 ounces (1/2 stick) unsalted butter, melted
  • 1/2 teaspoon kosher sea salt
  • 1 teaspoon Worcestershire sauce
  • 2 dashes Tabasco sauce
  1. Whisk together the tapioca, sweet rice and potato flours with the salt. In another bowl, whisk together the eggs, coconut milk and water. Add the dry mixture to the wet in 3 additions, whisking until smooth after each addition. The batter should be thin; add a little water if necessary to thin it out.
  2. Heat a well-seasoned cast iron skillet or other non-stick pan over medium heat and lightly grease with butter. Ladle a scant 1/4 cup of batter into the skillet, spreading it as thinly as possible as quickly as possible. Cook until the crepe becomes dry, about 45 seconds, then carefully flip and cook for another 15 seconds or so. Transfer to a plate and cover with a slightly damp towel. Repeat until all of the batter has been used; there should be 10 crepes. Keep covered with the damp towel and set aside.
  3. Melt the stick of butter in the top of a stainless steel double boiler set over, not in, simmering (not boiling) water. Add the egg yolks and cold water; beat with a wire whisk until fluffy and lemon colored.
  4. Add the melted butter, lemon juice, salt, Worcestershire sauce and Tabasco sauce. [i]Do not boil[/i]. Whisk until the sauce thickens and keep warm over very low heat while scrambling the eggs, whisking frequently and adding a little hot water if the sauce thickens too much.
  5. In a large skillet, melt 2 tablespoons of butter over medium heat. Cook the onion and bell pepper until soft and the onion is beginning to turn golden, about 5 to 7 minutes. Add the asparagus, salt and pepper and cook for 2 more minutes. Add the remaining 2 tablespoons butter and the beaten eggs. Cook, stirring frequently, until the eggs are softly scrambled.
  6. Place 2 crepes on a plate and fill with some of the scrambled egg and vegetable mixture; roll up and place seam-side down. Top with 2 to 3 tablespoons of the Hollandaise sauce. Repeat with the remaining crepes and egg and vegetable mixture, topping each with the sauce, and serve immediately.
  7. Nutrition (per serving): 791 calories, 58.8g total fat, 760.1mg cholesterol, 865.8mg sodium, 526.6mg potassium, 45.3g carbohydrates, 3.3g fiber, 4.3g sugar, 21.9g protein

10 thoughts on “Breakfast Crepes”

  1. Will it totally ruin your “special occasion” justification if I tell you that you can make raw hollandaise in a jar with a stab mixer in about 60 seconds? I usually do 1 egg + 1 yolk, a little salt, lemon juice, dijon, whizz till pale, then drizzle in a stick and a half of melted butter until it emulsifies. Use what you want, slap a lid on the rest and breakfast is gourmet for the rest of the week 🙂

    1. Not at all, although I was thinking more about the ingredients in the crepes themselves, as well as the calorie/fat content of the dish overall when I deemed this a “special occasion” dish – despite the long list of ingredients and instructions, this really isn’t that difficult or time-consuming.

      I’ve tried “quick and easy” versions of Hollandaise in both the blender and food processor but without much success – they either remain too thin, or break easily. Nor have I had much success in refrigerating then reheating a sauce. But I’ll be more than happy to give your stick blender recipe a try the next time I make it!

  2. To even imagine sitting dowqn for such a meal, is dumb! I am not a food “nut case” but this recipe is stupid, and you do a diservice to your readers! Instant Heart Attack!

    1. Well, it took five years, but I now have my own personal troll. I’ve made the big time now.

      Frank, I don’t know what your problem is with me, but good luck commenting here in the future.

  3. Happy blog birthday! And congratulations on your growth and success. You’re a talented woman and I’m really happy to see your talents recognized.

  4. I am so proud of you for everything you’ve done so far. And I know there is more up your sleeves. You are truly an inspiration and one of my favorite people ever. Thanks to you, John and I (and Sprite since she has to do what we tell her) (one of the perks of being the parent)have completely changed the way we eat and think about food. Happy five years, Jan, I love you!

  5. We only use coconut or almond flour. Never heard of the flours you used. Maybee they don’t have them in New Zealand? Will go look for them. We don’t eat potatoes so will potato flour be out of the question? Congratulations on your 5th year. Love your recipes although we can’t get a lot of your products here.

  6. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

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