October 6, 2022

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Breakfast Crepe Casserole – Fraiche Living


Created from my love of a similar Ukrainian Crepe dish my mom made for me growing up, this Breakfast Crepe Casserole is a delicious take on all the flavours my family adores. I filled the crepes with soft scrambled eggs, fresh dill, green onions, leafy spinach and creamy gouda cheese. To be honest, the filling opportunities are endless here!

Jump to Recipe

crepe filled with eggs and cheese on plate with a fork and knife

I love that I could make this ahead of time for a crowd or even just for the week ahead. They can actually be enjoyed kind of like a burrito if you are really on-the-go, but taste great with a little dollop of sour cream and maybe even, dare I say, a dash of hot sauce?

crepe casserole in a white baking dish topped with fresh dill and chives

How to Make Crepes

  1. Use a blender for best results.  You can mix them by hand, but a blender will give you the most tender crepes without the work!
  2. You HAVE to let the batter rest. Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax, which results in a much better texture. The best part? You can make the batter ahead of time and it can sit for 30 minutes up to a couple of days in the fridge until you are ready to cook.
  3. Invest in a good nonstick pan.  A crepe pan is king here, thanks to their low sides that make it easy to flip the crepe (bonus points if you have the crepe spreader), but any good small to medium (usually around 7-8″) nonstick pan with a heavy bottom will do. Brush it with a bit of vegetable oil before cooking each crepe.
Stack of homemade crepes on a plate beside a crepe casserole in a white baking dish

Brunch Recipes

This casserole would make a truly epic brunch for a crowd of any size. Serve with a side of fruit salad (this one is my favourite) and you are in for a extra special morning! Other brunch ideas here on the blog include:

hand scooping out a piece of crepe casserole in a white baking dish topped with fresh dill and cheese

If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I would love to know how you liked it!

xo Tori

Breakfast Crepe Casserole

 Breakfast Crepe Casserole

Created from my love of Ukrainian Crepes and savoury breakfast, this Breakfast Crepe Casserole is a delicious meal for any occasion big or small. I filled the crepes with  soft scrambled eggs, fresh dill, green onions, leafy spinach and creamy gouda cheese. To be honest, the filling opportunities are endless here! Any type of semi-firm cheese will work in place of the gouda if needed.

Ingredients

For the Crepes

  • 1
    cup
    all-purpose flour
  • 2
    eggs
  • 1 1/4
    cups
    2% milk or unsweetened almond milk
  • 2
    tablespoons
    butter, melted
  • 1
    teaspoon
    sugar
  • 1/4
    teaspoon
    salt
  • vegetable oil for cooking

For the Filling

  • 1
    tablespoon
    butter
  • 12
    eggs
  • 2
    cups
    baby spinach, roughly chopped
  • 1/4
    cup
    green onions, sliced
    divided
  • 2
    tablespoons
    fresh dill, chopped
    plus extra for garnish
  • 3/4
    cup
    shredded gouda cheese
    divided

Instructions

For the Crepes

  1. In a blender, combine the flour, eggs, milk, butter, sugar and salt. Blend until smooth. Let sit for at least 1 hour, or up to overnight in the refrigerator.

  2. Lightly brush a small 7-8-Inch crepe pan or nonstick frying pan with oil over medium heat. Pour about 1/4 cup of the crepe batter into the pan, quickly twirling the pan so that the batter spreads evenly over the bottom. Cook until light brown, about 2 minutes. Flip and cook for 30-60 seconds, until golden brown on the other side, then transfer to a plate. Repeat with the remaining crepes.

For the Filling

  1. Crack the eggs into a medium bowl and whisk well. Melt the butter in a large nonstick pan over medium heat. Pour in the eggs and use a rubber spatula to scramble, stirring occasionally, until almost cooked through.

  2. Once almost cooked, stir in the spinach, 3 tablespoons of the green onions and 1/2 cup of gouda until the spinach has wilted. Add the fresh dill and stir to combine. Remove from the heat.

To Assemble

  1. Preheat the oven to 400 F and lightly grease a 9 x 13″ (or similar) baking dish.

  2. Place about 2 tablespoons of the scrambled egg mixture to the middle of a crepe and tightly roll up the crepe, making sure to tuck in both sides like a burrito. Place seam-side-down in the prepared baking dish. Repeat with the remaining crepes. Top with remaining 1/4 cup of grated gouda and bake 10-15 minutes until the cheese has melted. Top with the remaining green onions and extra dill if you wish and serve plain or with sour cream.





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