by Megan of Take a Megabite
Breakfast is my favorite – and crepes filled with cheesy goodness are one of my main go-to weekend breakfasts (or dinners!). I really love them because they can be savory or sweet – and honestly, I can never really decide which I’d rather have at breakfast time, so why not have some of both?
For savory crepes, I used Wisconsin Gruyère, roasted mushrooms, prosciutto and avocado slices. Gruyère is just such a dreamy cheese. You can crisp up the prosciutto, but no pressure.
Then for my sweet tooth, I stirred together Wisconsin Ricotta, lemon zest and honey, and served it with jam and berries. They are just sweet enough – fresh and lovely.
Both of these crepe creations were inspired by Wisconsin Cheese Cupid and their Cheese Cupid Cinema– what better way to pair delicious Wisconsin cheeses than for breakfast, in sweet and savory crepes, with a side of OJ.
by Megan of Take a Megabite
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk, room temperature
2 eggs, room temperature
2 tablespoons butter, melted and cooled slightly
5 ounces mushrooms, roasted
1 tablespoon olive oil
Salt and pepper
1 tablespoon balsamic vinegar
2 cups Wisconsin Gruyère, grated
1 ounce prosciutto
1 avocado, sliced
1 1/2 cups Wisconsin Ricotta cheese
Zest from 1 lemon
2 teaspoons honey, to taste
3/4 cup strawberry jam
1 cup strawberries, quartered
Preheat the oven to 450 degrees F. Line a baking sheet with foil. Toss the mushrooms with a tablespoon olive oil, and sprinkle with salt and pepper. Roast, stirring occasionally, until brown and crisp, about 15 minutes. Remove from the oven, drizzle with balsamic vinegar and wrap in foil until time to serve.
Meanwhile, make crepes. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a smaller bowl whisk together the milk, eggs and melted butter. Add the wet ingredients to the dry and whisk until smooth and no lumps remain.
Heat a frying pan/nonstick skillet on the stove at medium heat and spray with cooking spray. Pour 1/3 cup batter into the pan at a time, twirling the pan so the crepe batter thins and spreads out evenly. Flip when top is almost set. Remove from pan 30 seconds after flipping and place on a cookie sheet in a 200-degree F oven. Spray the pan with more cooking spray every few crepes to prevent sticking.
When all crepes are done, divide savory mushroom filling among half of the crepes. Top each crepe with Wisconsin Gruyère , prosciutto and avocado slices. Roll up and place seam-side down on a plate.
Spread jam on the remaining crepes to make sweet crepes. Stir the ricotta, lemon zest and honey together. Spread over the jam and top with strawberries. Roll up and place seam-side down on the plate and sprinkle with powdered sugar.