Crepes: Sweet & Savory Recipes for the Home Cook (Illustrated)
Breton Crepes with Poached Eggs & Mushrooms
Page 67
Cuisine: French | Course Type: Main Courses
(1 review)
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Queezle_Sister from Salt Lake City, UT
These crepes are filled with a delicious mixture of sauteed vegetables (shallots, mushrooms, etc) and a poached egg. They tasted delicious, but its fairly tedious to prepare 2 eggs each for a four-person dinner.
This recipe compares well to the baked egg crepe cups also from this book. The egg cups are a bit richer (some cream and cheese is used) but they have the advantage of baking together, so you can serve them all at one time.
This dish would be better for a solo-dinner than for the whole family, but I was happy to taste it. It was prepared by my 16 yr old son for our dinner.
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