Description

These Irresistible Savory Breakfast Crepes are thin, delicate, and customizable to suit your morning cravings. Made with a smooth batter of milk, flour, and eggs, these crepes are cooked until lightly golden and filled with a savory combination of sautéed spinach, melted cheese, and scrambled eggs. Finished with fresh tomatoes or herbs, they make for a delicious, healthy breakfast you can easily personalize with your favorite ingredients.

Ingredients

Scale

Batter Ingredients

1 cup Milk (lactose-free options available)
1 cup All-Purpose Flour (alternatives available)
2 large Eggs (tofu for vegan option)

Filling Ingredients

1 cup Cheddar Cheese (or Gruyère or mozzarella)
2 cups Spinach (or kale or arugula)
1 cup Tomatoes (diced fresh tomatoes)
Olive oil or butter for cooking
Salt and pepper, to taste

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Instructions

Preparation: In a mixing bowl, combine the milk, all-purpose flour, and eggs. Whisk together thoroughly or use a blender until the mixture is completely smooth and free of lumps. Allow the batter to rest for about 30 minutes to improve texture and consistency.
Cooking the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour a ladle of batter into the center of the skillet, swirling the pan to spread the batter evenly and form a thin layer. Cook for 1 to 2 minutes until the edges start to lift and the bottom is golden brown. Carefully flip the crepe using a spatula and cook the other side for an additional minute until lightly cooked through. Remove and set aside.
Preparing the Filling: In a separate pan, heat a bit of olive oil over medium heat. Add the spinach and sauté until just wilted, about 2 minutes. Add scrambled eggs to the pan along with the shredded cheddar cheese. Continue stirring gently until the cheese melts and the mixture is warm and creamy, approximately 3 to 4 minutes. Season with salt and pepper to taste.
Assembling the Crepes: Place a cooked crepe on a plate and spoon a generous amount of the spinach, egg, and cheese filling into the center. Fold the crepe over the filling, either in half or quarters as preferred. Garnish with fresh diced tomatoes or your choice of fresh herbs. Serve immediately while warm.

Notes

For a vegan version, substitute eggs in the batter with blended tofu and use dairy-free cheese.
Allowing the batter to rest improves crepe texture, making them tender and less likely to tear.
Feel free to swap spinach with kale or arugula, and use Gruyère or mozzarella cheese for different flavor profiles.
To make the crepes gluten-free, use a gluten-free flour blend instead of all-purpose flour.
Cook crepes on medium heat to avoid burning and achieve even cooking.