BrokeAss Breakfast: Basic Savory Crepes
- Prep Time 0:05
- Cook Time 0:10
- Estimated Cost $7.00
- 1 Comment
Crepes are one of those wonderfully impressive dishes that are actually incredibly easy and inexpensive to make. The egg-cheese-onion version is my favorite simple combination but feel free to get creative and add anything from bacon to feta to avocado.
- 6 eggs, lightly beaten $1.50
- 1/2 cup milk $1
- 2 tbsp melted butter, divided $1 for a stick
- 1/2 tsp baking powder Pantry
- 1/2 cup flour Pantry
- 1/2 tsp salt Pantry
- 1/2 cup shredded cheddar cheese $2
- 1/2 white onion, diced $0.50
- 1 tbsp vegetable oil Pantry
Recipe Serves 2
- Whisk together 1 egg, the milk, 1 tbsp of the butter, the baking powder, salt and the flour until smooth. Set aside.
- Heat the vegetable oil in a medium frying pan over medium heat. Cook the onions for 2-3 minutes or until lightly brown. Add the remaining eggs and cook until scrambled (hint: stir frequently and cook over medium heat as opposed to high heat for light fluffy eggs). Remove from heat.
- Heat the remaining butter in a large frying pan over medium-high heat. Spoon half of the batter into the center of the hot frying pan and move around until it is spread over the entire pan. Cook for 1.5-2 minutes or until golden brown on the bottom. Using 2 spatulas, flip over and cook the other side. Remove and transfer to a plate. Repeat with the remaining batter to make a second crepe.
- To assemble the crepes, sprinkle half of the cheese on each crepe. Divide the egg/onion mixture between the two crepes and fold in half or into quarters.