Two Egg Crepe Recipe

Make the crepe batter

In a small bowl whisk together 2 tbsp all-purpose flour, 2 tbsp whole milk, 1 tsp melted butter (or oil) and a pinch of salt until smooth and slightly runny. Add a splash of water (about 1 tsp) if batter seems too thick; it should be the consistency of heavy cream.

Cook the crepe base

Heat a nonstick skillet over medium heat and add 1 tsp olive oil or butter, swirling to coat. Pour the batter into the center of the hot skillet and immediately tilt and swirl the pan to spread the batter into a thin round (about 6–7 inches). Cook 45–60 seconds until edges lift and underside is lightly golden.

Create the egg layer

While crepe base is hot in the skillet, crack 2 large eggs into a small bowl and whisk briefly with 2 tbsp milk, a pinch of black pepper, and a pinch of salt. Pour the beaten eggs onto the crepe, tilting the pan to distribute eggs evenly over the crepe (leave a 1/2 inch border). Reduce heat to medium-low.

Set the eggs

Cover the skillet with a lid and cook 2–3 minutes until egg is mostly set but still slightly tender on top. Alternatively, finish under a preheated broiler for 30–60 seconds if your pan is oven-safe—watch closely to avoid over-browning.

Prepare fillings

While the eggs are starting to set, scatter 1 cup packed fresh spinach across one half of the egg-covered crepe. Top the spinach with 2 oz chopped ham and diced tomato from 1/2 small tomato (about 2 tbsp).

Add cheese

Place 1 slice of American cheese over the fillings so it will melt as eggs finish cooking.

Fold and finish

Using a spatula, fold the empty half of the crepe over the fillings to create a semicircle. Cover and cook 30–60 seconds more until cheese melts and spinach wilts. If desired, spoon 2 tbsp salsa over the folded crepe or serve salsa on the side for dipping.

Garnish and serve

Slide the assembled two-egg crepe onto a plate. Sprinkle optional chopped cilantro on top and add a few extra spoonfuls of salsa if serving on the plate. Serve immediately while hot.