This delicate dish is well worth the extra effort required to prepare it. Take care to set up all of your ingredients before you start cooking, because things happen fast once you start. It helps to assemble your Havarti, turkey and Monterrey jack in piles on a sheet tray, and have plates for serving all ready to go before you begin. Crepe Batter:
Recipe courtesy of Megan Palmer
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Dill Crepes with Turkey, Havarti and Sunny-Side-Up Eggs
Total:
1 hr 5 min
Prep:
15 min
Inactive:
15 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
15 min
Inactive:
15 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 heaping tablespoon finely chopped fresh dill
Dill Cream:
  • 1 cup sour cream
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh dill
  • Zest of 1 lemon
  • Kosher salt and freshly cracked black pepper
Filling:
  • 6 tablespoons unsalted butter, melted
  • 6 to 8 large eggs
  • 6 to 8 slices Havarti cheese (about 8 ounces)
  • 6 to 8 slices deli roasted turkey (about 8 ounces)
  • 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
  • Kosher salt and freshly cracked black pepper
  • Hot sauce, for serving
  • Green salad, for serving

Directions

Special equipment: 3 ounce ladle

1. Preheat the oven to 225 degrees F.

2. For the batter: Add the milk, melted butter, eggs and egg yolk in a blender and blend on high to incorporate. Add in the flour and salt, blend again and then add in the dill. Blend on high again to incorporate all the ingredients, and then let the batter sit for 15 minutes to rest. 

3. For the dill cream: Mix the sour cream, chives, dill and lemon zest together. Season with salt and pepper and set aside. 

4. For the filling: Have a baking sheet close to your cooking space. Place a 12-inch nonstick saute pan (with a lid) over medium heat. When hot, use a pastry brush to distribute melted butter all over the pan including the sides. Then ladle 3 ounces crepe batter into the pan as you swirl the mixture around the bottom of the pan, evenly coating the pan. Let the batter settle, you'll be able to see it cook and lightly brown in spots. After 1 1/2 to 2 minutes, shake the pan a bit; the crepe is ready to flip when it releases from the bottom of the pan. Using a large rubber spatula, lift up the crepe and flip it onto the other side. 

5. Once you flip the crepe, visualize it being four quadrants. In the upper left corner, or quadrant, crack an egg on top of the crepe. On the upper right corner, or quadrant, lay a piece of Havarti cheese, top with a folded slice of turkey and sprinkle with 1 tablespoon Jack cheese. Leave the bottom half of the crepe plain. Season all the fillings with salt and pepper. Cover the pan and let the crepe sit off the heat for 2 minutes. 

6. Remove the lid and place the pan back on the heat. Flip the plain half of the crepe onto the fillings to cover, and let it cook for 45 more seconds. Once you see the cheese melted and the egg whites firm and white, you know you're ready to flip. 

7. Place your large rubber spatula firmly under the egg portion of the crepe and lift the crepe out of the pan. Lay the crepe onto the baking sheet and as you do, let the turkey and cheese side land on the baking sheet first, folding under as you lay the egg portion on top of it. 

8. Assemble all of the crepes and keep them warm in a low oven until ready to serve. Serve a spoonful of dill cream on the side, and a couple of dashes of hot sauce if desired. Serve with a simple green salad dressed with lemon juice and olive oil.

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