Make Breton Crepes

Part of the Video Series How to Make Crepes

Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.

Tips for making Breton crepes; learn how to make a savory breakfast crepe in this free online recipe video clip.

Rating:
Views: 368
Comments: 0 (comment now)

Favorited: 0 | Add to Favorites

Tags: cooking, crepes
Bookmark at:

All Videos in the Series, How to Make Crepes

Member Comments

Video Transcript

Make Breton Crepes
ANNE MOONEY: Hi. I'm Chef Anne Mooney, also the regular food writer for Simply The Best Magazine out of Delray Beach, Florida, and today I'm here on behalf of Expert Village. And we've talked about--we're going to talk about crepes and we've talked about sweet breakfast crepes, now we're going to talk about a fancy, savory breakfast crepe. It's called a Breton crepe, and it starts out with the savory crepe, which we've made and refrigerated overnight so that it'll be all done. And then we're going to do a sausage-and-leek filling, like so. And once the filling is done, then we'll take some and put it right in the middle there of this crepe, and then we'll take a poached egg that I poached earlier and am holding in a little tub of ice water. And we'll cut the messy parts off of it, like so, and put this egg right here in the middle of the sausage and then we'll garnish the whole thing to give it some color with some cherry tomatoes that have been cut up. So here, and then, instead of folding the crepe all the way over the filling, this one just gets folded up kind of--if it will do it, like that, so that it sits on the plate and the--your guests can eat it almost like a quesadilla. It's not acting like a quesadilla but that's the idea. Check out my other cooking tips on Expert Village if you like this one.

About the Expert

Expert: Anne Mooney has worked as a personal chef for the past four years, serving clients first in the Washington, D.C. area and, more recently, in the greater Orlando, FL area. Read More