Sweet Egg Crepe with Cherry Jam and Crème Fraiche Recipe
Proving that even a single egg can feel like a celebration, Katie Sullivan Morford, author of the new cookbook Rise & Shine, transforms the humble ingredient into a fancy roll-up that's like an omelet, crepe, and soufflé all in one. Sweetened with sugar and vanilla extract, cooked wafer-thin, and topped with decadent crème fraiche and tart cherry jam, it's a breakfast fit for a queen.
Photo: Marshall Troy
Serves 1
Ingredients
1 egg
1 Tbsp. milk
1 tsp. sugar
¼ tsp. vanilla extract
1 Tbsp. butter
1 Tbsp. cherry jam (or any kind you like)
1 Tbsp. crème fraiche
Directions
Total time: 15 minutes
Separate egg, dropping the white into a metal bowl and the yolk into a separate bowl. To the yolk, add milk, sugar, and vanilla extract; whisk until combined and set aside.
Using a clean wire whisk, beat egg white until it becomes thick and frothy, 1 to 2 minutes. Add white to yolk mixture and gently fold together.
Set a 9" or 10" nonstick or cast-iron skillet over medium heat. Add butter and melt, swirling to coat pan. Pour in egg mixture, tilting pan so it runs to the edges and spreads out evenly. Cook until set enough to flip. Using a spatula, turn crepe over and cook until barely golden. Using the spatula, fold crepe twice, then tilt pan to slide it onto a plate.
Top with jam and crème fraiche and serve.
Ingredients
Directions
Total time: 15 minutes
Separate egg, dropping the white into a metal bowl and the yolk into a separate bowl. To the yolk, add milk, sugar, and vanilla extract; whisk until combined and set aside.
Using a clean wire whisk, beat egg white until it becomes thick and frothy, 1 to 2 minutes. Add white to yolk mixture and gently fold together.
Set a 9" or 10" nonstick or cast-iron skillet over medium heat. Add butter and melt, swirling to coat pan. Pour in egg mixture, tilting pan so it runs to the edges and spreads out evenly. Cook until set enough to flip. Using a spatula, turn crepe over and cook until barely golden. Using the spatula, fold crepe twice, then tilt pan to slide it onto a plate.
Top with jam and crème fraiche and serve.
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