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Savory Breakfast Crepes

Savory Breakfast Crepes: Warm, Easy Brunch Bliss Awaiting You

Savory Breakfast Crepes filled with herby scrambled eggs, cheddar, and spinach are a quick, customizable option for brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crepe Batter
  • 1 cup Milk Almond or oat milk can be a great dairy-free substitute.
  • 1 cup All-Purpose Flour Buckwheat or gluten-free flour can be used.
  • 2 large Eggs Swap with a tofu scramble for a vegan option.
Filling
  • 1 cup Cheddar Cheese Gruyère or mozzarella can also be used.
  • 1 cup Spinach Can be replaced with kale or arugula.
  • 1 medium Tomato Optional; can substitute with other vegetables.

Equipment

  • Mixing Bowl
  • non-stick skillet
  • Wooden spoon
  • Ladle

Method
 

Preparations
  1. In a mixing bowl, combine milk, all-purpose flour, and eggs. Whisk until smooth and let rest for at least 15 minutes.
  2. Heat a non-stick skillet over medium heat, lightly greased. Pour batter to form crepes, cooking for 1-2 minutes each side until golden.
  3. In a pan, heat olive oil. Sauté spinach and diced tomato for 2-3 minutes. Scramble eggs and mix in; cook until set.
  4. Take a cooked crepe, place filling in the center, fold sides, and roll tightly. Repeat for each crepe and serve.

Nutrition

Serving: 1crepeCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 300mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store cooked crepes in an airtight container for up to 2 days. For freezer storage, layer with parchment paper and seal in a freezer-safe bag for up to 2 months.

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