Description
Soft and delicate crepes filled with fluffy eggs, sautéed Mediterranean vegetables, and fresh herbs, creating a nutritious and flavorful breakfast dish.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs (for crepes)
- 1 1/2 cups milk
- A pinch of salt
- 1 tablespoon olive oil
- 1 cup chopped bell peppers
- 1 cup fresh spinach
- 1 cup chopped tomatoes
- 4 large eggs (for filling)
- 1/2 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh herbs (parsley, basil, or oregano)
- 2 tablespoons extra virgin olive oil
- Optional: 1/2 cup sliced zucchini
- Optional: 1/2 cup sliced mushrooms
- Optional: 1/2 cup seasonal vegetables
Instructions
- In a bowl, whisk together flour, 2 eggs, milk, and salt until smooth. Let batter rest for 30 minutes.
- Heat a non-stick pan and lightly grease with olive oil.
- Pour about 1/4 cup batter, swirl to spread thinly, and cook 1–2 minutes until golden. Flip and cook another minute. Repeat with remaining batter.
- In another skillet, heat olive oil and sauté bell peppers for 3–4 minutes.
- Add spinach and tomatoes, cooking until spinach wilts. Season with salt, pepper, and herbs.
- Whisk remaining eggs and pour into the skillet. Cook gently, stirring until eggs are soft and fluffy.
- Place filling onto each crepe, sprinkle feta if desired.
- Fold and roll crepes, then serve warm with extra herbs and a drizzle of olive oil.
Notes
- Letting the batter rest improves crepe texture.
- Use a non-stick pan and light oiling to prevent sticking.
- Customize vegetables based on availability.
- Keep crepes covered to retain softness.
- Store in the refrigerator for up to 3 days.
- Freeze plain crepes with parchment between layers for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 220 mg
