Savory Crepes with Eggs & Asparagus Hash

In a medium skillet, cook pancetta over medium-high heat for 5 to 6 minutes or until starting to brown, stirring occasionally. Add asparagus and shallot. Cook and stir for 3 minutes or until crisp-tender. Remove from heat.

Preheat over to 400 degrees. Line two large baking sheets with parchment paper. Place one crepe on the baking sheet. Spoon 1/6th of the hash into the center making a doughnut shape (circle with an empty spot in the middle for the egg.) Sprinkle with 1/6th of the cheese. Fold in sides of the crepe to make a square, partially covering the hash and pressing each side down firmly, creasing the edges so they stay in place. Carefully crack an egg into the center of the hash. Repeat with remaining crepes. The picture for this recipe really helps provide the visual for this step.

Sprinkle crepes with cracked black pepper and bake for 10 to 12 minutes or until eggs are cooked to desired doneness. Serve immediately.

The crepes with fold more easily around the filling if you cook them lightly, so be sure to use crepes that are not crisp.

If you are serving some people that prefer runny eggs and some more well done, put the ones in that need to be well done first and add the other sheet after a few minutes. That way, everything comes out at the same time.

In a blender, combine flour, milk, water, eggs, 3 tablespoons melted butter and the salt. Cover and blend for 15 to 20 seconds on high, or until batter is smooth. Let batter stand at room temperature for 10 minutes.

Heat an 8 inch nonstick skillet over medium-high heat. Brush skillet lightly with melted butter. Pour or ladle batter into skillet, using about 1/4 cup. Tip and swirl the pan to get a thin, even circle of batter. Cook for about 40 seconds or until bottom is light to golden brown. Using thin spatula, loosen the edge and swirl in pan to ensure the crepe is not adhering to bottom of the pan. Cook for another 10-20 seconds and slide onto plate Repeat with remaining batter, buttering skillet for each crepe and adjusting heat if necessary. Serve immediately or layer wax paper between crepes as they are cooked and store in a resealable plastic bag and store in refrigerator (up to 3 days) or freezer (up to 2 months). Thaw before using.

Note – the original recipe calls for turning the crepe after the initial 40 seconds of cook time and cooking the other side for the remaining 10-20 seconds. I found that they did cook fine if cooked on only 1 side (especially if the crepe is being filled.) This also saves you the difficulty of trying to flip them!