Crepe-adillas {the quesadilla of crepes}

I like breakfast for dinner, also known as brinner, because then I can have a beer with my crepes. I’m not sure if beer and crepes is a thing, but I guess it is now. (?) Or simply have this for breakfast with coffee and mimosas! Either way, I hope you try this tasty and crispy concoction.

P.S. I’ve been crazy into making eggs in a crepe-way ever since this post on Cup of Jo. I use that method here so it fits perfectly inside the crepe! It’s a miracle! It’s breakfast! It’s dinner! Let’s eat!

Crepe-adillas {makes 6}
Perfect for left-over crepes!


crepes –

  • 3/4 cup flour
  • 1 1/2 t sugar
  • 1/4 salt
  • 1 cup milk, at room temperature
  • 1 egg, at room temperature
  • 1 T butter (melted + cooled slightly)

filling –

  • 6 eggs (1 per crepe)
  • 6 t water
  • salt + pepper
  • fresh chives
  • 6 slices of prosciutto
  • 6 oz. goat cheese
  • 6 oz. mozzarella, or any other super-melty cheese
  • cooking spray


  1. Whisk together the dry ingredients. In a smaller bowl whisk together the wet ingredients. Add the wet to the dry and whisk until mostly smooth.
  2. Meanwhile heat up a frying pan/crepe pan/nonstick skillet over medium heat and spray with cooking spray. Pour batter into the pan scant 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out cover the pan. Flip when almost set. Remove from pan and set on a plate; cover with foil. Stack as you make the rest of the crepes.
  3. Make the eggs. (You can always scramble these and divide them amongst the crepes.) Cook the eggs one at a time like egg crepes! Whisk together one egg with a teaspoon of water, salt, and pepper. Pour into the pan used for the crepes, over medium-low heat. Twirl so the egg covers the pan, like you did with the crepes. Place one slice of prosciutto on half of the egg. Sprinkle with goat cheese. Once set, place on a plate and cover with a tea towel. Continue with remaining eggs.
  4. Assemble the crepe-adillas by place one of the cooked eggs onto a mozzarella sprinkled crepe, fold over some additional mozzarella. Using the same pan again, cook your crepe-adillas over medium-high heat and cook until crisp. Flip and cook until crispy on both sides.

YAY! Click HERE for a printable pdf of the recipe above.

Tasty salads from Anita’s with my Mom. (Greek + Michigan)

My mom’s visiting this weekend! We  have plans to eat tacos, waffles, salad, pizza, pie, and ice cream.

19 thoughts on “Crepe-adillas {the quesadilla of crepes}”

  1. I love that the egg is trying to be a crepe who’s trying to be a tortilla. it’s just the bet kind of identity crisis. you’re going to have the best weekend of food with your mom!

  2. Looks delicious! It reminds me of my favorite crepe at Good Girls, actually, but somewhat fancier. (The Jamie- egg, ham, Swiss, onions.)

  3. Had this idea independently today; then found your post with a quick search. How’d’ya feel about “crepesadillas”, no? Now I’m picturing how they would pronounce that in Napolean Dynamite’s hometown. Well potato, tomato, I guess. Gonna try a rendition tomorrow. Thanks for dropping some knowledge and eggspertise!

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