These savory herbed breakfast crepes are perfect for a crowd - with baked runny egg, melted cheese, and lots of fresh herbs!
To make the crepe batter, whisk eggs, whole milk, flour, salt, and chives together in a medium sized bowl. Cover and let rest in the refrigerator for at least an hour and up to overnight
To make the crepes, heat a crepe pan or medium non stick skillet over medium heat. Melt 1 tsp butter in the pan and add a thin layer of batter (about 1/4 cup at a time). Swirl the pan to evenly spread the batter.
Cook the crepe on one side for 2 minutes or until golden brown. Flip, then cook on the over side for 1 minute. Set aside on a plate and repeat with the remaining crepes. The crepes can be covered and stored in the refrigerator for 3-4 days.
Preheat the oven to 400. Line a baking sheet with parchment paper.
In each crepe spread 1 tsp dijon mustard, ¼ cup shredded parmesan cheese and place on the parchment paper lined baking sheet.
Add 1 medium egg, to each crepe and season with salt & pepper. Fold the edges over to form a square around the cracked egg.
Sprinkle with extra herbs after baking while still hot from the oven - basil, chives, and parsley all work well
Serve immediately with a simple salad if desired
This recipe makes about 15 crepes.