Description
Delicate pancakes filled with scrambled eggs, cheese, and fresh veggies for a delightful breakfast experience.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 1/2 cups Milk
- 2 Large Eggs
- 2 tablespoons Butter (melted)
- 1/4 teaspoon Salt
- 1 cup Cheddar Cheese (shredded)
- 1 cup Spinach (fresh or sautéed)
- 4 Eggs (scrambled)
- 1/2 cup Tomatoes (diced)
- 2 tablespoons Chives (chopped)
Instructions
- Set your non-stick skillet over medium heat to warm while you prep the batter.
- In a blender or large bowl, mix the flour, milk, eggs, melted butter, and salt until completely smooth. Let the batter rest for at least 30 minutes.
- Lightly grease your skillet with butter or cooking spray.
- Pour about 1/4 cup of batter into the pan, tilting it immediately to spread thin. Cook for 1-2 minutes until the edges lift, then flip and cook the other side for another minute.
- Transfer finished crepes to a plate and repeat with remaining batter, stacking with parchment in between.
- Fill each crepe with scrambled eggs, sautéed spinach, shredded cheese, and diced tomatoes. Fold or roll gently.
- Sprinkle with chopped chives and serve warm, optionally with a dollop of sour cream or a drizzle of hot sauce.
Notes
Letting the batter rest is vital for achieving tender crepes. Experiment with different fillings for added variety.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: crepes, breakfast, savory, eggs, cheese, vegetarian