Description

These irresistible savory breakfast crepes are perfect for a customizable and delicious morning meal. Made with a simple batter of milk, flour, and eggs, the crepes are cooked to golden perfection on a skillet and filled with a flavorful mixture of sautéed spinach, scrambled eggs, and melted cheese. Fresh tomatoes or herbs add a bright finishing touch, making these crepes a versatile and satisfying breakfast option for any day of the week.

Ingredients

Scale

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)
Oil or butter for greasing skillet and sautéing
Salt and pepper to taste (optional)

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Instructions

Preparation: In a mixing bowl, combine the milk, all-purpose flour, and eggs. Whisk or blend them thoroughly until the batter is completely smooth and free of lumps. Let the batter rest for about 30 minutes to improve texture and ensure tender crepes.
Cooking the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour a ladle of the batter into the center of the skillet and swirl it around to coat the surface evenly. Cook the crepe for 1-2 minutes until the edges begin to lift and the bottom is golden. Carefully flip the crepe and cook for an additional minute on the other side. Remove from the skillet and set aside. Repeat with the remaining batter.
Preparing the Filling: In a separate pan, heat a small amount of olive oil over medium heat. Add the spinach and sauté until just wilted, about 1-2 minutes. Add the scrambled eggs and cheese to the pan, stirring constantly until the cheese melts and the filling is warmed through, approximately 3-4 minutes. Season with salt and pepper if desired.
Assembling the Crepes: Place a cooked crepe on a plate and spoon some of the spinach, egg, and cheese filling onto the center. Fold the crepe over the filling to enclose it carefully. Garnish with fresh diced tomatoes or herbs for added freshness and flavor, then serve warm.

Notes

Letting the crepe batter rest for 30 minutes helps to achieve tender, pliable crepes.
You can substitute tofu for eggs to make this recipe vegan, and use plant-based cheese alternatives.
Try different greens like kale or arugula for variation in flavor and texture.
Use lactose-free milk or almond milk for lactose-intolerant diets.
These crepes can be served with additional sides, such as fresh fruit or a light salad, to complete the meal.