Ingredients
Equipment
Method
Preparation
- In a mixing bowl, whisk together the milk, all-purpose flour, and eggs until smooth. Let the batter rest for 15 minutes.
- Preheat the non-stick skillet over medium heat for about 2-3 minutes. Lightly grease it.
- Pour a ladle full of batter into the skillet, swirling to cover the base evenly.
- Cook the crepe for 1.5 to 2 minutes until the edges lift and the bottom is golden brown. Flip and cook the other side for 1-1.5 minutes.
- In the same skillet, sauté the spinach and diced tomatoes over medium heat for 2-3 minutes.
- Push veggies to the side, crack the eggs into the pan, scramble with the vegetables for 2-3 minutes until cooked.
- Lay a crepe flat, spoon the egg and vegetable mixture in the center, sprinkle with cheese, and fold.
- Serve warm and enjoy your savory breakfast crepes.
Nutrition
Notes
These crepes are versatile; feel free to experiment with different fillings based on your preferences.
