Herby Breakfast Crepes

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1. 1Step 1: Whisk eggs, whole milk, flour, salt, and chives together in a medium bowl. Cover and let rest in the refrigerator for at least an hour and up to overnight.
2. 2Step 2: Heat a crepe pan or medium nonstick skillet over medium heat. Melt 1 tsp butter in the pan and add a thin layer of batter (about 1/4 cup at a time). Swirl the pan to evenly spread the batter.
3. 3Step 3: Cook the crepe on one side for 2 minutes or until golden brown. Flip, then cook on the other side for 1 minute. Set aside on a plate and repeat with the remaining crepes. The crepes can be covered and stored in the refrigerator for 3-4 days.
4. 4Step 4: Preheat the oven to 400. Line a baking sheet with parchment paper.
5. 5Step 5: In each crepe spread 1 tsp dijon mustard, 1/4 cup shredded parmesan cheese and place on the parchment paper lined baking sheet.
6. 6Step 6: Add 1 medium egg to each crepe and season with salt & pepper. Fold the edges over to form a square around the cracked egg.
7. 7Step 7: Bake at 400 for 10-11 minutes or until the whites are set and wiggle slightly.
8. 8Step 8: Sprinkle with extra herbs after baking while still hot from the oven - basil, chives, and parsley all work well.
9. 9Step 9: Serve immediately with a simple salad if desired.