Description

These irresistible savory breakfast crepes are a delicious and customizable way to start your day. Made with a simple batter of milk, flour, and eggs, these crepes are filled with sauteed spinach, melted cheese, and scrambled eggs, then garnished with fresh tomatoes. Perfect for a nutritious and satisfying breakfast, this recipe offers flexibility with ingredient swaps, including vegetarian and vegan options.

Ingredients

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Crepe 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 or butter for greasing and sautéing
Salt and pepper to taste

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Instructions

Preparation: Gather all your ingredients and ensure your vegetables and cheese are ready to use. This prep step will make the cooking process smooth and efficient.
Make the Batter: In a mixing bowl, combine the milk, all-purpose flour, and eggs. Whisk or blend until the mixture is completely smooth and free of lumps. Allow the batter to rest for about 30 minutes to achieve tender crepes.
Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease with oil or butter. Pour a ladle of batter into the center of the pan and swirl it around to evenly coat the surface. Cook the crepe for 1 to 2 minutes until the edges lift easily, then flip it and cook the other side for an additional minute. Repeat with the remaining batter.
Prepare the Filling: In a separate pan, heat a drizzle of olive oil over medium heat. Sauté the spinach until just wilted, about 2-3 minutes. Add the scrambled eggs and cheese to the pan, stirring occasionally until the cheese melts and the mixture is warmed through, approximately 3-4 minutes. Season with salt and pepper to taste.
Assemble the Crepes: Spoon a portion of the spinach, egg, and cheese filling into the center of each cooked crepe. Fold the crepe over the filling, then slide it onto a serving plate. Garnish with diced fresh tomatoes or fresh herbs if desired. Serve the crepes warm for the best flavor and texture.

Notes

For a vegan option, substitute eggs with tofu in the batter and use vegan cheese alternatives.
You can swap spinach with kale or arugula according to your preference.
For gluten-free crepes, use a gluten-free flour blend instead of all-purpose flour.
Allowing the batter to rest is key to tender crepes and easier cooking.
Use a non-stick skillet for best results when cooking the crepes to prevent sticking and tearing.