Description
These savory breakfast crepes are light, customizable, and packed with delicious ingredients like cheese, spinach, and tomatoes. Perfect for a flavorful morning meal, they feature a smooth crepe batter cooked to perfection and filled with sautéed greens and melted cheese, offering a versatile and wholesome start to your day.
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
Instructions
- Preparation: In a mixing bowl, combine the milk, all-purpose flour, and eggs. Whisk or blend the ingredients until the batter is completely smooth. Allow the batter to rest for about 30 minutes to let the flour hydrate and improve the texture of the crepes.
- Cook 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 and quickly swirl it around to evenly coat the pan with a thin layer. Cook the crepe for 1-2 minutes until the edges start to lift, then carefully flip and cook the other side for an additional minute until golden and cooked through.
- Prepare the Filling: In a separate pan, heat a small amount of olive oil over medium heat and sauté the spinach until just wilted. Add scrambled eggs and the cheese into the pan, stirring gently until the cheese melts and the mixture is warm, about 3-4 minutes.
- Assemble the Crepes: Place a cooked crepe onto a plate and spoon some of the sautéed spinach, eggs, and melted cheese filling into the center. Fold the crepe over the filling neatly and serve warm. Garnish with diced fresh tomatoes or fresh herbs if desired to add freshness and color.
Notes
- To make this recipe vegan, replace eggs with blended silken tofu and use dairy-free cheese alternatives.
- Resting the batter is crucial for tender, flexible crepes.
- You can substitute spinach with kale, arugula, or other leafy greens.
- Use lactose-free or plant-based milk for lactose intolerance or vegan preferences.
- Ensure the skillet is properly greased to prevent sticking and achieve even cooking.
- This recipe can be easily doubled or halved depending on servings needed.
