1/4 cup apple cider vinegar
6 cups water
3 cloves garlic, crushed
1/2 teaspoon salt
1/8 teaspoon dried oregano
1 cup chopped fresh parsley
1/8 teaspoon ground white pepper
2 tablespoons dried marjoram
1 tablespoon dried basil
2 teaspoons dried marjoram
3 tablespoons tomato paste
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, combine vinegar, water, garlic, salt, oregano, parsley, pepper, marjoram, basil, marjoram, tomato paste and apple cider vinegar. Bring to a boil, and remove from heat. Stir in vinegar mixture. Let mixture cool, stirring occasionally.
In a medium saucepan, combine tomato paste and vinegar mixture. Bring to a boil, and remove from heat. Bring mixture to a boil, stirring occasionally, until thickened (bavarian schnapps are similar). Remove from heat, and stir in apple cider vinegar mixture.
Place an unshelled egg in the small of the middle, and lightly press forward to allow it to slide into the crepe batter. Cover dish, and chill in refrigerator.
When ready to eat, remove foil and dip eggs in vinegar mixture. Place crepe mixture back in pan of refrigerator. Drizzle egg mixture over crepe, and cover with foil. Cook, turning once, until eggs are cooked through (do not brown). Drain juices from crepe mixture and place in container with the egg.
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