I made this cheese-herb-egg crêpe for breakfast, the nutella-banana, for breakfast-dessert (yes, it’s a real meal).  
When I had this in France, it was called an oeuf miroir, I’m not really sure why?  Some say it’s the reflective surface of the egg, but I like to think the crêpe is the mirror, which makes the egg you.Oat Crêpes(adapted from Epicurious)Makes 6-8.
2 TB butter, melted1 c. + 2 TB milk2 eggs1/2 c. all-purpose flour1/2 c. oat flour1 tsp. sugar1/4 tsp. salt 
You can use all ap flour, but the oats make a healthier, even tastier crêpe.  To make the oat flour, grind 1-2 c. of oats in a food processor until fine.  Measure out the 1/2 c. needed here and keep the rest for oatmeal pancakes (coming soon).  
Use the food processor to blend everything together.  Let the batter sit 1 hour or even better, overnight in the fridge.  
Heat a 7”-10” skillet over medium heat until it’s nice and hot.  Brush it with a little butter or oil.  Pour in 1/4-1/3 c. of batter per crêpe, tilting the pan until it even coats the bottom.  (I used 1/3 c. for a 10” pan.)
Cook until the bottom is golden brown and the top is almost set, about 1 minute.  Use a spatula to carefully turn it over (unless you can do the Master Flip).  Fill and fold to your liking. 
To make an oeuf miroir, first preheat the oven to 400ºF.  Make the crêpe as above.  Sprinkle some cheese (mozzarella in mine) in the center, then carefully crack an egg on top.
When the egg white begins to set, gently fold over the edges of the crêpe onto it to frame the yolk.  Add a little salt, pepper, fresh herbs (I used thyme), transfer the pan to the oven and bake until the egg is your desired doneness.

I made this cheese-herb-egg crêpe for breakfast, the nutella-banana, for breakfast-dessert (yes, it’s a real meal).  

When I had this in France, it was called an oeuf miroir, I’m not really sure why?  Some say it’s the reflective surface of the egg, but I like to think the crêpe is the mirror, which makes the egg you.

Oat Crêpes
(adapted from Epicurious)
Makes 6-8.

2 TB butter, melted
1 c. + 2 TB milk
2 eggs
1/2 c. all-purpose flour
1/2 c. oat flour
1 tsp. sugar
1/4 tsp. salt 

You can use all ap flour, but the oats make a healthier, even tastier crêpe.  To make the oat flour, grind 1-2 c. of oats in a food processor until fine.  Measure out the 1/2 c. needed here and keep the rest for oatmeal pancakes (coming soon).  

Use the food processor to blend everything together.  Let the batter sit 1 hour or even better, overnight in the fridge.  

Heat a 7”-10” skillet over medium heat until it’s nice and hot.  Brush it with a little butter or oil.  Pour in 1/4-1/3 c. of batter per crêpe, tilting the pan until it even coats the bottom.  (I used 1/3 c. for a 10” pan.)

Cook until the bottom is golden brown and the top is almost set, about 1 minute.  Use a spatula to carefully turn it over (unless you can do the Master Flip).  Fill and fold to your liking. 

To make an oeuf miroir, first preheat the oven to 400ºF.  Make the crêpe as above.  Sprinkle some cheese (mozzarella in mine) in the center, then carefully crack an egg on top.

When the egg white begins to set, gently fold over the edges of the crêpe onto it to frame the yolk.  Add a little salt, pepper, fresh herbs (I used thyme), transfer the pan to the oven and bake until the egg is your desired doneness.

xo breakfast