Savory Breakfast Crepes
Discover how to make Savory Breakfast Crepes. A delicious recipe with detailed instructions.
15
Prep Time
25
Cook Time
70
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Savory Breakfast Crepes. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare the crepe batter by whisking together flour, milk, eggs, melted butter, and salt in a large bowl until smooth. Let the batter rest at room temperature for 30 minutes.
Step 2
2. While the batter rests, prepare the filling. Whisk the 4 eggs with a pinch of salt and pepper. Heat butter or oil in a non-stick skillet over medium heat and scramble the eggs until just set but still slightly wet. Transfer to a bowl and set aside.
Step 3
3. Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly grease with cooking spray or butter.
Step 4
4. Pour about 1/4 cup of batter into the center of the hot pan, then immediately swirl to coat the bottom evenly. Cook for 1-2 minutes until the edges lift slightly and the bottom is lightly golden.
Step 5
5. Flip the crepe carefully with a spatula and cook the other side for 30-45 seconds. Transfer to a plate and cover to keep warm. Repeat with remaining batter, stacking crepes between sheets of parchment paper.
Step 6
6. To assemble, place a crepe on a clean surface, sprinkle with cheese, add a layer of spinach leaves, top with scrambled eggs and diced tomatoes. Fold the sides over the filling to create a rectangular packet.
Step 7
7. Return the filled crepes to the warm skillet for 30-60 seconds to melt the cheese. Sprinkle with fresh chives and serve immediately.
You Must Know
- ✓Letting the batter rest allows the flour to fully hydrate, resulting in more tender crepes
- ✓Keep the pan at consistent medium heat - too hot and crepes will burn, too cool and they won't develop proper texture
- ✓For perfectly thin crepes, pour the batter while tilting the pan in a circular motion
Chef's Notes
Letting the batter rest allows the flour to fully hydrate, resulting in more tender crepes
Keep the pan at consistent medium heat - too hot and crepes will burn, too cool and they won't develop proper texture
For perfectly thin crepes, pour the batter while tilting the pan in a circular motion
Serving Suggestions
Serve these crepes with a side of fresh fruit, breakfast potatoes, or a light green salad. They pair beautifully with a mimosa or fresh orange juice for a complete brunch experience.
Nutritional Info (Per Serving)
420
Calories
22g
Protein
28g
Carbs
24g
Fat
Tags
Lily
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More Breakfast Recipes
Savory Breakfast Crepes
Discover how to make Savory Breakfast Crepes. A delicious recipe with detailed instructions.
Ingredients (13)
Instructions
- Prepare the crepe batter by whisking together flour, milk, eggs, melted butter, and salt in a large bowl until smooth. Let the batter rest at room temperature for 30 minutes.
- While the batter rests, prepare the filling. Whisk the 4 eggs with a pinch of salt and pepper. Heat butter or oil in a non-stick skillet over medium heat and scramble the eggs until just set but still slightly wet. Transfer to a bowl and set aside.
- Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly grease with cooking spray or butter.
- Pour about 1/4 cup of batter into the center of the hot pan, then immediately swirl to coat the bottom evenly. Cook for 1-2 minutes until the edges lift slightly and the bottom is lightly golden.
- Flip the crepe carefully with a spatula and cook the other side for 30-45 seconds. Transfer to a plate and cover to keep warm. Repeat with remaining batter, stacking crepes between sheets of parchment paper.
- To assemble, place a crepe on a clean surface, sprinkle with cheese, add a layer of spinach leaves, top with scrambled eggs and diced tomatoes. Fold the sides over the filling to create a rectangular packet.
- Return the filled crepes to the warm skillet for 30-60 seconds to melt the cheese. Sprinkle with fresh chives and serve immediately.
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