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I LOVE crepes in any way, shape or form! When we had the Bed and Breakfast I would make this egg dish for our guests. Not only does it look pretty, but they taste SO good!

A few tips about this dish:

  1. Here is the recipe for the Crepes, which can be made ahead of time and kept in the refrigerator. Just take them out and bring them to room temperature before assembling.
  2. Crack your egg into a small bowl before pouring them into the crepe cups, it’s so disappointing when you break an egg in your crepe, that egg will end up well done.
  3. Make sure your oven temperature is correct. Invest in a cheap oven thermometer (about $6.00), it’s well worth it for anything you’re baking.
  4. If the crepes start to get too brown around the edges, cover them up with a layer of aluminum foil partway through baking to stop the browning.
  5. If you don’t like your yolk set and like it to ooze, take it out of the oven at about 13-15 minutes. It will continue to cook while you are doing your plating. Or if you’re going to eat them immediately, take them out of the oven about 15 minutes.


Click HERE to watch me make this dish LIVE!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 1 Hour and 15 Minutes
Cook Time: 45 Minutes
Total Time: 2 Hours
Servings: 4


  • 8 crepes
  • 8 Tbsp finely grated Asiago cheese
  • 4 tsp. dried Italian seasoning
  • 8 large eggs
  • 8 tsp. heavy cream
  • Salt and Pepper to taste


  1. Preheat oven to 375°. Spray 8 cups of a non-stick muffin pan with non-stick cooking spray. Arrange crepes in each of the muffin cups, being careful not to tear them and flute them as you put them in.

  2. Mix together the cheese and Italian seasoning and spoon into the bottom of the crepe cups.

  3. Crack open each egg, one at a time, into a small bowl, then pour over the cheese and herb mixture. Make sure not to break the yolk, or your yolks will be hard when they cook, but if you like them well done, then don't worry about it.

  4. Drizzle a small amount of cream over each egg yolk, then sprinkle with salt and pepper.

  5. Bake 13-18 minutes, depending on how you like your eggs cooked. If you take them out of the oven when you still look slightly runny, they will continue to cook and set more until you eat them. If the crepes look like they're getting too brown during cooking, cover them with aluminum foil to slow the browning. Take them out of the a little earlier than when you think they look done as they will continue to cook after they come out of the oven.

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