An homage to one of my favorite restaurants back at home, this is a play on a Renata's Creperie plate. Super savory, perfect for a lazy weekend brunch at home or a casual dinner. I used the gluten fee crepe recipe from the Loopy Whisk as it was suitable for both sweet and savory crepes (though it does lean sweet), feel free to use whatever crepe recipe you like, buckwheat crepes are a great savory option as well.

Breakfast, Lunch or Dinner Savory Crepe

Serves 3-4

1.5 lbs boneless skinless chicken thigh

1 tsp garlic powder

1 tsp rosemary 

6-8 medium crimini mushrooms

2 tbsp butter

1 tsp minced garlic

Salt and pepper 

1 green onion sliced

5 eggs beaten

4 oz chevre

1. Cut chicken into bite sized pieces, season generously with garlic, rosemary, salt and pepper. Brown untill cooked through in a well oiled, heavy bottom pan.
2. Slice musrooms and saute with butter and garlic, season with thyme, salt and pepper until browned and fragrant.
3. Scramble your eggs. Just however you normally would but slightly looser, they will cook a bit more in the crepe.
4. Prepare a crepe following your preferred recipe.  After flipping, divy up ingredients for however many crepes you will be making. Arrange eggs in long narrow triangle in the middle third of the crepe. Add the chicken, mushrooms, chevre and green onion on top. Once cooked through fold the crepe edges over the eggs wrapping it into a triangle like a boquet. Season with salt and pepper and serve right away.

Optional: A little drizzle of cream fraiche or dolop of sour cream add a great tang to this dish! There are endless egg crepe combinations, think quiche and omelette mix-ins!

Please let me know if you give this recipe a try and what crepe style you went with in the comments below! Feel free to request recipes from previous live streams or youtube videos and I'll work on writing them!