Savory Breakfast Crepes
Enjoy these Savory Breakfast Crepes filled with cheese and spinach for a delightful start to your day.
Equipment
- non-stick skillet
- Mixing bowl
- ladle
Ingredients
For the Batter
- 1 cup Milk Can substitute with almond milk or oat milk for dairy-free option
- 1 cup All-Purpose Flour Can be substituted with buckwheat flour or a gluten-free blend
For the Filling
- 1 cup Cheddar Cheese Gruyère or mozzarella can be used for different tastes
- 2 cups Spinach Can swap for kale or arugula if desired
- 4 large Eggs Use a tofu scramble for a vegan version
Instructions
Method
- Prepare the Batter: In a mixing bowl, whisk together milk and flour until smooth and well combined. Allow the batter to rest for 10 minutes—this helps create tender crepes.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly coat it with oil. Pour a ladleful of batter into the skillet, tilting to spread it evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute or until lightly golden.
- Prepare the Filling: In a bowl, sauté the spinach until wilted, then mix it with scrambled eggs and the cheese until melted and well combined.
- Assemble the Crepes: Take one crepe and fill it with a portion of the delicious vegetable and cheese mixture. Fold the crepe and serve it warm, displaying your beautiful creation!
- Store for Later: If you’d like, make these crepes ahead of time! They can be stored in the fridge for up to 2 days, or frozen for up to 2 months, making breakfast a breeze.
Notes
These crepes are versatile; feel free to change up the filling based on personal preference or dietary needs.
Nutrition
Serving: 1crepeCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg
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