Savory Breakfast Crepes Easy Recipe for Busy Weeknights
These Savory Breakfast Crepes are a perfect combination of soft crepes filled with scrambled eggs, spinach, cheese, and tomatoes. Ideal for an easy dinner or a quick breakfast, they make a simple crepes meal that everyone in the family will enjoy on busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
- All-Purpose Flour 1 cup
- Milk 1 1/2 cups
- Large Eggs 2
- Butter melted 2 tablespoons
- Salt 1/4 teaspoon
- Cooking Spray or Butter for greasing the pan
- Cheddar Cheese shredded 1 cup
- Spinach fresh or sautéed 1 cup
- Eggs scrambled 4
- Tomatoes diced 1/2 cup
- Chives chopped 2 tablespoons
Instructions
- Heat a non-stick skillet over medium heat while you prepare the batter.
- Blend or whisk together flour, milk, eggs, melted butter, and salt until smooth, then allow the batter to rest for half an hour.
- Lightly coat the skillet with butter or cooking spray.
- Pour a quarter cup of batter into the skillet and immediately tilt it to spread thin. Cook until the edges lift, about 1–2 minutes, then flip and cook for one more minute.
- Move the cooked crepe to a plate and continue with the remaining batter, placing parchment between crepes.
- Fill each crepe with scrambled eggs, sautéed spinach, shredded cheese, and diced tomatoes. Fold or roll carefully.
- Garnish with chopped chives and serve warm, optionally adding sour cream or hot sauce.
Notes
- Resting the batter helps improve texture Use a non-stick pan for best results Don’t overfill the crepes to avoid tearing Store leftovers in the fridge or freeze for later
Nutrition
- Serving Size: 1 crepe
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 185mg