These savory Hungarian breakfast or brunch crepes are such a treat! They are delicate with delicious sauteed vegetables, poached egg and topped with fresh from the garden herbs.
These beautiful thin Hungarian crepes are such a lovely way to treat your family or guests for breakfast or brunch. I have included two slightly different toppings to this recipe. One is with fried sage leaves and the other is with fresh dill. To add additional flavour and freshness to this recipe, the garnishings are endless and can easily personalize it.
WHAT ARE CREPES?
Crepes are thin pancakes that can be made savory or sweet. It was first originate in France and from there travelled throughout Europe. In Hungary, crepes or what we refer them to is, Palacsinta was also one of the many countries to adopt the lovely decadent thin pancake.
In Hungary, most often you will see a sweet crepe or Palacsinta made rather then the savory. However, throughout the years, there are several variations created. My Mom would make them often to serve for a breakfast or brunch and sometimes a light lunch. I love crepes so much that I make them often and will try different recipes.
The only difference you will notice with each of these crepes is the choice of herbs I added. I love dill, and I will add to as many as my dishes as I can. Hungarians use dill in many of their dishes and Mom would often add it to her recipes as well. I believe that’s why I am partial or love the flavour of this herb so much.
MAKING THESE CREPES
Beat eggs with a wire whisk in a large bowl until frothy, Blend in milk. Gradually add flour and salt using the wire whisk to remove lumps. Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
Heat a non-stick fry pan or crepe pan over medium to high heat. Lightly brush your pan with either butter or vegetable oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Once the top surface of the batter becomes dry and the edges start to get golden, it’s ready to flip, about 30-40 seconds, and loosen the edges to flip the crepe over for another 15-20 seconds. Check by lifting the side of the crepe and it should be lightly golden. Then transfer to a flat dish and continue with the remaining batter. Don’t worry about them sticking to each other. Brush pan with oil or butter as needed. Then set crepes aside and cover with foil to keep warm, or place in a warm oven covered.
SAVORY FILLING:
The filling consists of a few ingredients: bacon, cremini mushrooms, red pepper, scallions, thyme, salt and pepper. Cook the chopped bacon in a separate skillet until crispy and set aside on paper towel to absorb the grease and cover to keep warm. Then sauteed the vegetables for a 3-4 minutes and set aside.
While the vegetables are cooking, add 2 inches of water to a sauce pot and once it comes to a slow boil, reduce heat to a simmer. Crack the eggs, one at a time in a small bowl, then slowly slide into the water. Cook until whites are set and yolks are still runny. Remove with slotted spoon and place on paper towel. Begin assembling by laying each crepe on a warm plate, add about 2 tablespoons of sauteed vegetables to each crepe with some bacon. Place egg on top, then garnish with the extra scallions, your choice of herbs, season with salt and pepper and make three folds to create a triangular shape. Enjoy!
Just to note: I pan fried the sage leaves in the same pan I used for cooking the bacon for added bacon flavour.
STORING AND MORE:
These crepes can be easily stored in the refrigerator for up to 3 days. Freezing is always an option and they are good to freeze for up to 2 months. Lay a piece of wax paper between each crepe to prevent them from sticking to each other. Allow to thaw in the refrigerator or room temperature. You can warm them in the oven.
The crepe recipe makes 12-14 crepes and if you prefer not to make this many, then reduce the recipe in half.
There are always other options when making these savory crepes. You can substitute scallions for shallots and I would avoid a cooking or red onion, as they can be overpowering. Herbs add such a fresh distinct flavours and parsley or cilantro could be easily added as well.
SAVORY FILLING IDEAS:
Meat options are chicken, ham, bacon, steak, pork and turkey. Salmon is also a favourite to add as a filling as well, whether it’s smoked or wild cooked salmon, crab or shrimp.
Vegetables are endless, starting with peppers, spinach, asparagus, leeks, onions, kale, articoke, tomatoes, broccoli, cabbage
Other options: black beans, lentils, chickpeas, avocados, cream cheese, ricotta, goat cheese, cheddar cheese, brie, swiss cheese,
Savory Egg, Bacon and Mushroom Crepes with Herbs
Equipment
- Large skillet or crepe pan
Ingredients
Crepes: makes 12-14
- 2 large eggs, beaten
- 1 1/2 cup organic milk
- 1 cup unbleached organic flour
- 1/4 tsp Himalayan salt
- 1 tbsp vegetable oil or butter to coat pan
Filling:
- 4 large eggs
- 1 tbsp vegetable oil
- 3 scallions, chopped plus extra for garnishing
- 1 cup cremini mushrooms, chopped
- 1/2 cup red pepper, diced
- salt and pepper
- 3-4 slices bacon, chopped
- 2 sprigs thyme
- salt and pepper
- dill or sage for garnishing
Instructions
Crepes:
- Beat eggs with a wire whisk in a large bowl until frothy, Blend in milk. Gradually add flour and salt using the wire whisk to remove lumps.
- Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan (or 10” fry pan is an option) over medium to high heat. Lightly brush your pan with either butter/oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Once the surface of the batter becomes dry and the edges start to get golden, it's ready to flip, about 30-40 seconds, and loosen the edges to flip the crepe over for another 15-20 seconds. Check by lifting the side of the crepe and it should be lightly golden. Then transfer to a flat dish and continue with the remaining batter. Brush pan with oil or butter as needed. Then set crepes aside and cover with foil to keep warm, or place in a warm oven covered.
Filling:
- In a medium skillet, add the bacon and saute until crispy, transfer to a plate lined with paper towel and cover. Set aside. Fry sage leaves in the same skillet for about 2-3 minutes. Remove and set aside.
- In a medium-large skillet, saute the scallions, mushrooms, red pepper for about 3-4 minutes, season with salt and pepper. Remove from heat and set aside.
- While the vegetables are cooking, bring a medium saucepot of water to a slow boil. (fill saucepot a minimum of 2 inches from the bottom with water) Reduce the heat to simmer. Break each egg one at a time in a small bowl, and gently roll into the saucepot. Cook for about 4 minutes, until the egg whites are set and the yolk is still runny. Using a slotted spoon to remove eggs to a plate lined with paper towel to drain.
- Assemble: Layout each crepe on a warm plate, and spoon two tablespoons of the sautéed vegetables in the center of each crepe and top with the egg. Season with salt and pepper. Garnish with scallions, thyme, fried sage or dill . Fold over 3 sides to form a triangular shape. and serve immediately.
