Herbed Breakfast Crepes

French Breakfast Crepes

These savory herbed breakfast crepes are perfect for a crowd - with baked runny egg, melted cheese, and lots of fresh herbs!

Course Breakfast
Cuisine American, French
Prep Time 45 minutes
Cook Time 10 minutes
Resting Time 1 hour
Servings 6


For the Crepes:

  • 3 medium eggs
  • 1 ¼ cup whole milk
  • 1 cup all purpose flour
  • ½ tsp kosher salt
  • 2 tbsp minced chives
  • 5 tbsp unsalted butter

For the Breakfast Squares:

  • 6 Herbed Crepes
  • 6 tsp dijon mustard
  • 1 ½ cup shredded parmesan cheese
  • 6 medium eggs
  • Salt & pepper to taste


For the Herbed Crepes

  1. 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

  2. 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.

  3. 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.

For the Breakfast Crepe Squares

  1. Preheat the oven to 400. Line a baking sheet with parchment paper.

  2. In each crepe spread 1 tsp dijon mustard, ¼ cup shredded parmesan cheese and place on the parchment paper lined baking sheet.

  3. Add 1 medium egg, to each crepe and season with salt & pepper. Fold the edges over to form a square around the cracked egg.

  4. Bake at 400 for 10-11 minutes or until the whites are set and wiggle slightly
  5. Sprinkle with extra herbs after baking while still hot from the oven - basil, chives, and parsley all work well

  6. Serve immediately with a simple salad if desired

Recipe Notes

This recipe makes about 15 crepes.