When I finally bit the bullet and made crepes (turns out they are super easy; I followed the Cook’s Illustrated recipe and method, also available here), it was mostly because I wanted to have these cute little cups at a brunch party. They’re filled with a mixture of mushrooms, tarragon, and shallots, then topped with an egg and gruyere. The tarragon adds a delightful freshness that makes it really special, so don’t omit it or substitute with parsley or basil.
10 oz button or baby bella mushrooms, finely diced
6 shallots, finely diced
2 tbsp butter or olive oil
2 tsp chopped tarragon
1/2 cup half and half
1/2 cup grated gruyere
1 tsp chopped garlic
8 8 or 10-inch savory crepes
8 6-10 oz ramekins or a jumbo muffin pan, greased well
Prepare the filling: Cook the shallots in butter or oil over medium heat until softened. Add the garlic and mushrooms and cook for a few more minutes until the mushrooms release their liquids. Add the tarragon, stir, and turn off. Salt and pepper to taste.
Fold crepes into a loose cone shape and press into ramekins (or a jumbo muffin pan, but grease it really well even if it’s non-stick or they’ll be tough to extract). Depending on the size of your crepes and ramekins, the crepes will have a small or large lip extending above the sides.
Divide filling equally among ramekins. Crack an egg over each. Add salt and pepper, 1 tbsp half and half and 1 tbsp cheese on top.
Bake at 375 for about 20 minutes until the eggs are set. Enjoy with a mimosa!