Description

These irresistible savory breakfast crepes are perfectly thin and customizable with a delicious filling of sautéed spinach, scrambled eggs, and melted cheese. They offer a versatile breakfast option that can easily be tailored to your dietary preferences with lactose-free milk, vegan tofu substitution for eggs, or different cheese choices. Ready in just over an hour, these crepes are a delightful way to start your day with a nutritious and flavorful meal.

Ingredients

Scale

Batter

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

Filling

1 cup Cheddar Cheese (or Gruyère or mozzarella)
2 cups Spinach (or kale or arugula)
1 cup Tomatoes (diced fresh tomatoes)
Olive oil for sautéing
Butter or oil for greasing skillet

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Instructions

Preparation: In a mixing bowl, combine the milk, flour, and eggs. Whisk or blend the ingredients until the batter is completely smooth. Allow the batter to rest for about 30 minutes to ensure a tender crepe texture.
Cooking the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour a ladleful of batter into the center of the skillet and quickly swirl the pan to evenly coat the surface with a thin layer of batter. Cook the crepe for 1-2 minutes until the edges begin to lift, then carefully flip and cook the other side for an additional minute. Remove and set aside.
Preparing the Filling: In a separate pan, heat olive oil over medium heat and sauté the spinach until it is just wilted. Add scrambled eggs and the choice of cheese to the pan, stirring gently until the cheese melts and the mixture is warm and combined, about 3-4 minutes.
Assembling the Crepes: Place a cooked crepe on a plate and spoon a portion of the spinach, scrambled eggs, and cheese filling into the center. Fold the crepe over the filling, either in half or quarters, and slide it onto the plate. Garnish with fresh diced tomatoes or herbs as desired, and serve warm.

Notes

For a vegan version, replace eggs with tofu in the batter and use vegan cheese alternatives.
Resting the batter is key to achieving tender crepes.
You can substitute kale or arugula for spinach depending on your preference.
Use lactose-free milk and cheese options to accommodate lactose intolerance.
Fresh herbs like chives or parsley are a great garnish addition.