Egg Baked in Herb Crêpes — Galettes aux herbe et nid d’oeuf

Egg Baked in Herb Crêpes

Sam’s and I read:

Happy Pancake Day!


Pancake day? When? T.O.D.A.Y? Are you sure? Nobody told me!!!

I pulled another window and surfed to another blog by a fellow foodie, Jam Faced and I read:

Pancake Day?

Did I miss something? What planet do I live on?

This past vacation really made me forget about the essential things of this world, what month it is, what day it is, what I am supposed to celebrate! Of course sacré bleu, how could I forget this time of year, from la chandeleur to Mardi Gras, when in France and other places we make crêpes, crêpes, more crêpes (and beignets (doughnuts))! But of course, I get it now. I know what happened! I was simply not here, so I am thankful to see I am just not as of yet losing it fully.

At the discovery of the news however, I had to sit down. Yes so early in the day. I was having a memory moment! Filled was my head with the memory of my childhood, when my mum would prepare a whole stack of crêpes for dinner – at that point, I think my brother and I must have begged her with it for days “Maman, c’est quand qu’on mange des crêpes ?” (Mum, when are we eating crêpes?) She was a patient woman but would give up in the end. Those times were just heaven on earth-and I mean not our nagging but les crêpes-, the perfect idea of a dinner for a young French girl and her brother: crêpes with sugar and lemon juice. We would roll them as cigarettes (kids playing and acting like they are adults, you know) and gulp them down so quickly that I wonder now why our stomach was not exploding! And don’t ask me why, my brother and I also had a tradition: with crêpes, we would drink Geyer lemonade (made 5 kms away from my home village, today called Lorina and sold in delicacies places (épiceries fines ) or at Whole Foods even – I knew that back then, I should have invested my pocket money in their business!)

So yesterday, despite that true love I have for crêpes – I don’t call it addiction yet-, I just did not think I was going to be able to make up for that lost event and make crêpes. I had no milk at home and did not feel like going to the store. More importantly, I had a date with my friend Pato and quite understandably, had no time or any desire to do errands such as buying milk. I know what you are thinking, getting a bottle of milk is no rocket science, but I was simply not in the mood to be grocery-shopping, even for a simple bottle of milk. I have days like this!

I was a lucky girl though I thought. I knew immediately that my obsessive organizational skill whatever-you-call-that-thing would become handy on such days like yesterday. I was indeed remembering the topic of a post written before I left, with a recipe for crêpes.

If you are French and you do not know how to make crêpes, it is like you are…well, what is it exactly, can you tell me? Could it be like I do not know where the Eiffel Tower is. Just kidding! In any case, there is one sure thing. I am French and I love crêpes. Nothing beats the experience to travel to Paris and as a street snack, eat a crêpe sucre – citron (sugar and lemon juice) rolled in paper. The process by which I eat my crêpe in the street is quite messy (I end up with sugar in unexpected places) but it is just too good to mind what people might think of the scene: an adult with sugar all around her mouth and face. Only P. seems to mind, or at least is honest enough to tell me. Others might just smile and walk away.

You can eat crêpes sweet (I have a recipe here with vanilla) or savoury. In such cases, crêpes are no longer called crêpes but galettes. We like to make things difficult for all those poor foreigners learning French (and let me tell you, I have had a lot of those kinds of questions when I taught French). For galettes however, the flour used is different, such as in the recipe that follows:

Egg Baked in Herb Crêpes

(for 4 people)

You need:

For the crêpe/galette batter

  • 2 large eggs
  • 1 cup milk
  • 1/3 cup water
  • 1/2 cup buckwheat flour
  • 1/2 cup white flour
  • 2 spring onions thinly chopped
  • 1 tbsp chopped coriander
  • 1 tbsp chopped parsley
  • 2 tbsp melted butter
  • Pinch of salt

For the filling

  • 1/2 cup chopped mushrooms (I used dried cèpes)
  • 4 slices pancetta
  • 1/2 cup grated gruyère
  • 4 eggs
  • 2 spring onions or shallots
  • Fresh chives
  • Fresh sage or tarragon
  • Salt and pepper
  • Cream (optional)


  • Place all ingredients for the batter in a food processor, starting with the eggs, milk, water and adding the solid ingredients. Mix well together and place in a bowl.
  • Cover and place in the fridge for a minimum of an hour before using.
  • Take a frying pan (a special crêpe pan if you have one) and melt a dash of butter. When done, pour some batter in the pan and make a circular movement to coat all of the pan.
  • Cook for a few mns, until browner and then flip your crêpe on the other side. The key thing is this: the second side will not be as brown as the first and this is normal. Cook as many crêpes as you have batter. Set aside.
  • Preheat the oven 325 F ( 160 C).
  • Grease 4 small molds with oil and place a crêpe in each mold, make little pleats.
  • Soak your mushrooms as suggested on package if you are using dried mushrooms like I did. But fresh are better.
  • Mix together the chopped mushrooms, the sage or tarragon, the chopped pancetta and shallots. Divide this preparation between each crêpe and break one egg on top, with a dash of salt and pepper. You can add some cream if you want.
  • Finish with the parmesan cheese and then place in the oven for a minimum of 15 mns (sometimes it can take up to 20 mns), so check regularly.
  • Take out of the oven. Let cool for a min or so and then unmold your crêpe.
  • Place on a plate and decorate with some salad greens, alfalfa or arugula.

It is an excellent idea for meals like an appetizer, a brunch dish or a light meal/snack.

Another variation I have done with the same concept: mix together an egg with some ricotta cheese. Add chopped cherry tomatoes, a chopped shallot, fresh herbs and grated gruyère. Pour the preparation in the crêpe and bake in the oven (same temperature and time). Place chives on top when you take out of the oven.

Note: You will probably be left with more batter for more galettes!

Adapted from Crêpes, Sweet and Savory Recipes for the Home Cook

Posted in Appetizers, Eggs


  1. We have Lorina drinks here in Osaka! Will have to get me a bottle or two! I’ve also had galettes once in Osaka too, they made it from buckwheat flour and had smoked salmon and vegetables in it. It was very delicious.
    What a wonderful post, Bea!

  2. very fancy! I simply squirted lemon juice and sprinkled lemon juice on mine.
    I’ll have to remember this presentation next time I make buckwheat crepes.

  3. I love the way the eggs have been served in the crepe here, Bea! What a great idea! This is why I love catching up on other blogs, and I love the fact that there is a never ending source of inspiration for me.

  4. Mmmmm!!!! Merveilleux pour un petit déjeuner du dimanche cette recette. Merci Béa! Je retiens…

  5. Oh sorry! I thought I was in a french blog! I said this sounds so great for a Sunday breakfast. I’m keeping it in mind. Thank Bea!

  6. That looks delicious! I know that buckwheat galettes are a specialty of Brittany, but are they common in the rest of France as well? My father used to make buckwheat waffles and I loved them, so I really must try these galettes.

  7. Looks lovely!

    Ricotta is an interesting choice for this dish- maybe because of the mild flavor? Looking forward to trying this myself.

  8. Oh, buckwheat! I have buckwheat on the brain these days! I posted about a salad with soba noodles yesterday, and last week, I read about The Wednesday Chef’s beautiful buckwheat waffles … How timely to read about your buckwheat galettes! What kind of molds did you use, Bea? Would a muffin pan work?

  9. Another beautiful story! And I love that the crepe looks like a little birds nest for the egg.

  10. Kat, wow, Lorina even in Osaka, that is something!

    Sam, the sweet version you described is also my favorite! I add sugar though, a tiny bit!

    Thanks Papilles and Pupilles

    Cin, I fully share your idea. I myself get truly inspired by other food blogs.

    Ahahah MarieT, never too late! 😉

    Merci Claire Emma!

    Zoubida, pas de problème, dans les 2 langues, ça marche!

    Thanks Mimosa!

    Melissa, it is definitely coming from Brittany but is known everywhere else now. Waffles, miam, you are now reminding me of those lovely things too! I had forgotten them!

    Liz, I agree with you, I loved the ricotta version myself, even better! Depends on the mood you are in!

    Darla, thanks a lot for stopping by!

    Tania, I used a custard cup. A ceramic ramekin would work too, just wider than a muffin cup and less high!

    L, thanks a lot! I loved this presentation as well, just different!

  11. Salt or sugar, lemon or orange, roll, cup or kind of bag… 1001 ways to cook crepes, always tasty!

  12. As a child we had the same as your crepe but called a Swedish Pancake. But with lingonberry jam along with lemon juice and confectioner’s sugar. Now my darling daughter requests crepes all the time! I use various recipes but they never fail to please her. A fave among all generations!
    Nice post!

  13. Bea darling why at midnight my time when I promised not to eat dinner, my gastric juices are dribling just looking at that galette.

    I have worked with a french chef before and he explained me the difference of this galette and crepe…I was really bewildered then

    eh what difference?
    poor frog (sorry hehehe I just need to laugh) had to explain and cook me some.

    But i never made my own galette so may i ask if I can print this and put this on my file of my dream things to do?

    since when its pancake day? Sam of Posh n Beck’s

    Pancake day in UK was last 28th its called Shrove tuesday and all of UK make pancakes…

  14. Bravissima, Bea!

    First of all because the recipe and picture are spectacular as always!

    But also because the post was VERY entertaining. Don’t feel bad. I too completely forgot about “pancake day”. But your post makes up for it.

    Bonne nuit!

  15. I totally agree with you, Zenobie.

    How come I never tried those at your house???? I bet A. loves them!

    Thanks Fabienne!

    Stephen, very good! I am glad it inspired you to try them. I will be curious about your result and what you will end up changing! 😉

    I bet you probably don’t have a shortage of crêpes where you are, do you??

    I hope this will make you have sweet dreams! And not like it sometimes happens to me, I am so hungry I cannot sleep!

    Sha, no dinner?? What’s up with that??? Hope you are not sick! Of course I do not mind you print the recipe! Au contraire!

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