I am a sucker for breakfast for dinner.
We might as well just start a list, since that’s one of my favorite things to do.
Things I’m a sucker for:
- breakfast – any time of day
- pockets in dresses and skirts
- mint + chocolate anything
- a good cup of coffee
- puppy cuddles
- my nephews
- making lists
- fancy mustards
- recipe contests
and a whole lot more.
Lucky for me, I got to combine a few of those things for this post!
Fancy mustard. Breakfast for dinner. Recipe contest. And…puppy cuddles, because that happens any time I’m sitting down with my computer.
I saw a recipe contest online a few weeks ago with Stonewall Kitchen – one of my favorite companies. They make some super fun foods, and I couldn’t wait to try their Bourbon Molasses Mustard.
It’s not as tangy as I was expecting. That molasses really adds some deep brown sugar-y flavor that was really tasty with the salty ham, rich eggs, and fresh herbs.
Breakfast for dinner, breakfast for lunch, breakfast for…breakfast? These little pockets are going to be one of my new favorite things – any time of day.
Bourbon Molasses Mustard, Ham, and Herbed Egg Baked Crepes, idea from Everyday Food with my own crepe recipe and adaptations
Makes: 2 servings or 4 as a light lunch
- 1 batch Buckwheat and Coconut Crepes (recipe below)
- 2 Tbsp Stonewall Kitchen Bourbon Molasses Mustard
- 1/4 pound lean, thinly sliced ham
- 4 eggs
- 1 Tbsp fresh rosemary
- 1 Tbsp fresh chives
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350 degrees.
- Take 4 crepes and spread 1/2 Tbsp of mustard on each crepe. Put the crepes, mustard side up, on a greased or parchment-lined baking sheet.
- Place the ham on top of the mustard, then crack the egg into the center of the ham.
- Fold the sides of the crepe up until they begin to stick to the egg. The edges may slide down – just fold them again until they stay.
- Sprinkle the eggs with the rosemary, chives, salt, and pepper.
- Bake the crepes for 12-15 minutes or until the eggs are cooked how you like them.
- Serve warm.
Buckwheat and Coconut Crepes
Makes: 10-12 crepes
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 2 Tbsp buckwheat flour
- 2 Tbsp coconut flour
- 3 Tbsp oil
- Whisk the eggs together with the milk and water.
- Mix in the buckwheat and coconut flours, stirring until the flour is combined.
- Add the oil and whisk again to help the oil into the batter.
- Let the batter sit for at least 30 minutes or overnight, in the fridge, if you can.
- Once you’re ready to cook the crepes, put a medium non-stick skillet over medium heat and add a small touch of oil.
- Pour about 1/4-1/3 cup of batter into the pan and quickly swirl it around, letting the batter move to the edges until you have formed a round crepe in the bottom of the pan.
- Let the crepe cook 3-5 minutes until the bottom side is golden and it’s easy to pick up and flip over.
- Gently flip the crepe onto the second side and let it cook for another 1-2 minutes.
- Repeat until all the batter is gone.