Breakfast Crepes

Breakfast Crepes
Introduction: The word crêpe is French for pancake and is derived from the Latin crispus meaning “curled”. Crepes are popular all over Europe and served everywhere. I love their versatility since they can be filled with any salty, sweet, meaty, vegan or fruity filling. They can also be frozen and served not only as breakfast but also as a snack. Here is my breakfast version of the crepes.
Prepared and Photographed by:
Recipe Source: Adapted from Natasha's Kitchen
Serves: 4
Prep time: 
Cook time: 
Total time: 
For the crepes (makes about 8 medium sized creps)
  • 2 cups of milk - 500 ml
  • 1 cup of flour - 200 g
  • 4 eggs
  • 5 tbsps. of butter, melted
  • ½ tbsp of salt
  • olive oil
For the egg filling
  • knob of butter
  • 8 eggs
  • salt and pepper to taste
  • 2 tablespoons of sour cream
  • 8 teaspoons of chili paste (one for each crepe)
  • ½ cup of shredded cheese - 80 g
  • fresh dill or parsley for decoration
Making the crepes
  1. Place all the ingredients for the batter in a blender and blend until the batter is smooth
  2. Over medium/low heat brush the bottom of a medium non-stick skillet with some olive oil
  3. Add batter and quickly swirl to cover the bottom (use a small lade), fill in any gaps with more batter as needed
  4. Cook until golden on each side (1 min per side) then place on a board to cool
  5. Repeat until all of the batter finished
Making the egg filling
  1. Melt the butter in a large non-stick skillet and scramble the eggs, add salt and pepper to taste, cook until fluffy and still somewhat moist
  2. Remove from heat and swirl in the sour cream
Assembly the crepes
  1. Place a generous amount of the egg filling on the crepe, add shredded cheese and chili paste
  2. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close, repeat with remaining crepes
  3. Place on a serving plate and serve immediately or let it cool completely and freeze for later use. Enjoy!


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