Savory baked egg cups for a Valentine's Day breakfast

Thinking of my husband - my sweetie - this Sunday morning, and it being Valentine's Day soon, I decided this Sunday morning to make him a nice breakfast. We both love pancakes in all shapes and sizes; thick and hearty American ones drizzled with maple syrup, Swedish Plättar - thin and round little ones with blueberry jam, and especially French Crepes, delicate pancakes rolled and folded with your favorite filling. These wonderful wafer-thin pancakes are elegant and fun to make. One can be as creative as one wants with the filling, using something simple like butter, seasonal fruit & berries, soufflés, goat cheese, sauces, custard, jam, sorbets, ice cream, chocolate etc. Crepes can be made with either plain or sweetened batters, using different kinds of flours based on your taste. I own a great cookbook that's all about the subject - Crepes, Sweet & Savory Recipes for the Home Cook, by Lou Seibert Pappas, with lots of tempting recipes. This morning I decided to make Buckwheat Baked Egg Crepe Cups. It's a healthy and delicious dish, with mushrooms and eggs baked in a muffin pan. This recipe is also my entrance to a Swedish baking blog, Månadens Sötsak - Sweet of the Month. This terrific blog has tons of inspiring photographs and amazing Swedish recipes. Each month there is a topic and bloggers submit their favorite recipe. February's topic is Breakfast.

Crepes are easy to make gluten-free, with cornmeal, buckwheat, garbanzo, or chestnut flour. And they are so amazingly versatile. Make them for yourself & your sweetheart, or for brunch.

Crepes

Ingredients

2 large eggs

1 cup milk ( 2 1/3 dl)

1/3 cup, plus 2 tbsp water (3/4 dl)

2/3 cup Anna's Gluten-Free Cake Flour Blend,* or use your favorite GF flour blend (1 1/2 dl)

2/3 cup buckwheat flour (1 1/2 dl bovete mjöl)

1/2 tsp kosher salt

2 tsp butter, melted, plus extra for the pan

Directions

Prepare the crepes. Mix all ingredients in a food processor, or by hand. By hand: blend the flours in a medium-sized bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and blend into the flour and salt; stir in the 2 tablespoons melted butter.

Gently stir the batter if it has separated. Heat a 6- or 8-inch nonstick sauce-pan over medium-high heat until hot. Melt a little butter in the pan, and coat the pan with the butter. Pour in 3-4 tablespoons of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges. Flip the crepe and cook the other side for about 20-40 seconds, or until lightly browned. Turn the crepe out onto a platter to cool. Repeat with remaining batter, adding more butter as needed. Stack the crepes as they are cooked. Set aside.

Baked Egg Crepe Cups

Serves 2-4

Ingredients

4 savory buckwheat crepes

butter for pan

1/2 cup mushrooms, sliced (1 1/4 dl)

1 tsp fresh tarragon, or 1/4 tsp dried tarragon

3 scallions, finely chopped

4 eggs, or 3 tbsp egg white

salt and freshly ground pepper

1/4 cup heavy cream, or milk (1/2 dl)

Preheat the oven to 350 degrees. Spread 4, out of 12 openings of a muffin pan, with butter. Line with a cooked crepe by placing it in the cup, taking care to press lightly against the bottom, and pleating the crepe edges on the sides of the cup. Refrigerate or freeze leftover crepes.

In a medium-sized bowl, mix the mushrooms, tarragon, and scallions together. Divide the mixture into each crepe. Break 1 egg into each crepe, sprinkle with salt and pepper. Spoon over 1 tablespoon of heavy cream, or milk over each.

Bake in the oven for 15-18 minutes, or until the yolks are set but still runny inside, or longer, if you prefer cooked yolks. Let cool for 3 minutes in the pan, before removing. Serve.

Smaklig Måltid ~

Bon Appetit!

Anna's GF Cake Flour Blend*

2 cups brown rice flour (4 2/3 dl)

2 cups white rice flour (4 2/3 dl)

1 1/4 cups tapioca starch (2 2/3 dl)

1 cup potato/or corn starch (2 1/3 dl)

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