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Savory Herb Crepes with Spinach, Gruyere, and Olive Oil Fried Egg


Crepe Batter

2 large eggs
1 1/4 cup whole milk
1 cup flour

1 tsp + 2 tsp D’Avolio EVOO
Pinch kosher salt
1 tbsp minced fresh herbs, such as parsley and/or basil

Crepe Filling

3 tbsp D’Avolio EVOO or Infused Oil such as Tuscan Herb, Garlic, or Milanese Gremolata
2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
Sea salt and freshly ground black pepper

Fried Eggs

1 tbsp D’Avolio EVOO
4 large eggs

For Assembly

4 ounces Gruyere cheese or any other type melting cheese, shredded
4 eggs cooked sunny side up, poached, or however you like them
Additional salt and pepper to taste
1 tsp D’Avolio EVOO


In a blender add the wet ingredients including 1 tablespoon of D’Avolio olive oil and pulse to combine.  Add the flour, salt, and herbs.  Pulse again to fully incorporate the dry into the wet.  Scrape the sides once during the process to loosen any dry flour and pulse until homogeneous.

Heat a nonstick 10″ pan over medium heat.  Add 2 teaspoons D’Avolio EVOO.  Wipe out the oil until just a sheen is left in the pan.  Pour approximately 4 tablespoons of crepe batter into the hot pan.  While holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan.  Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so.  Set finished crepes aside while making the filling.

For the crepe filling, heat a 12″ skillet over medium heat.  Add the D’Avolio olive oil and shallots.  Cook the shallots until translucent, about 3 minutes.  Add the spinach to the shallots and cook until soft, another 3 minutes.  Season with salt and pepper. Remove to a covered bowl to keep warm.

Heat the D’Avolio olive oil in s non-stick 10″ skillet over medium heat.  Cook the eggs until the desired doneness.  Sunnyside up is preferable.

Wipe clean the 10″ non-stick pan.  Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe.  Add a quarter of the warm spinach mixture on top of the cheese and add an egg over the top of the spinach.  Fold sour sides of the crepe edge to make a square that leaves the yolk exposed on top.  Heat the pan over medium.  Add the D’Avolio olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese, about 3 minutes per crepe.  Season and serve immediately.

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