1 basic crêpe recipe

1 egg

Salt and pepper

Place an already-cooked crepe in a non-stick frying pan. Crack an egg in the centre. Season with salt and pepper. Fold the sides of the crêpe inward to form a square, while leaving the yolk uncovered. Cook on that one side only, over low heat for about 5 minutes or until the egg white is cooked. If you need more than a single serving, bake in the middle of the oven at 180 °C (350 °F) for about 10 minutes on a baking sheet lined with parchment paper.

Variation: add grated gruyère cheese, smoked salmon or sliced ham to the crepe just before you break the egg.

Freeze crepes by stacking them with a sheet of parchment paper between each. They thaw separately in about 5 minutes.

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