Savory Breakfast Crepes
Delicate, thin pancakes filled with rich flavors and vibrant colors, perfect for a savory breakfast or brunch.
Ingredients
For the crepe batter
- 1 cup All-Purpose Flour The foundation of our crepes.
- 1.5 cups Milk Adds moisture and tenderness.
- 2 Large Eggs Provides structure and flavor.
- 2 tablespoons Butter (melted) Enhances flavor and prevents sticking.
- 0.25 teaspoons Salt Harmonizes flavors.
- Cooking Spray or Butter To grease the pan.
For the filling
- 1 cup Cheddar Cheese (shredded) Adds a melty, savory flavor.
- 1 cup Spinach (fresh or sautéed) Provides nutrition and fresh flavor.
- 4 Eggs (scrambled) A protein-packed filling.
- 0.5 cups Tomatoes (diced) Adds freshness and flavor.
- 2 tablespoons Chives (chopped) For garnish.
Instructions
Preparation
- Warm up your non-stick skillet over medium heat.
- In a blender or large bowl, combine all-purpose flour, milk, large eggs, melted butter, and salt. Blend or whisk until smooth and free of lumps. Let the batter rest for at least 30 minutes.
- Lightly grease your skillet with butter or cooking spray.
Cooking
- Pour about 1/4 cup of batter into the warm skillet, tilting it to spread evenly and thinly. Cook for 1-2 minutes until edges lift, then flip and cook for another minute.
- Transfer cooked crepes to a plate and stack with parchment paper in between. Repeat with remaining batter.
- For each crepe, add scrambled eggs, sautéed spinach, shredded cheddar cheese, and diced tomatoes.
- Fold or roll the crepes and sprinkle with chopped chives. Serve warm.
Notes
For the best results, use a non-stick skillet and ensure it’s at the right temperature before cooking. Don't rush the cooking time to achieve golden edges. Consider modifications like using whole wheat flour or substituting low-fat milk.