Breakfast Egg Crepes

by Gavan on August 13, 2010

If there was ever a breakfast of champions, this is it. Simple, healthy and most importantly delicious. The photo says it all.

Serves 2

2 organic egg whites
2 organic whole eggs
pinch salt n pepper
Olive oil spray

2 cups baby spinach – sautéed for 1 minute until wilted with 1 tbsp olive oil on medium heat.
6 oz cherry tomatoes – sautéed for 3-4 minutes with 1 tbsp olive oil on medium heat to soften.
1 oz goats cheese (omit if Paleo)

Preheat non stick omelette pan on medium low for 30 seconds.
Whisk the eggs together and season. Place the sautéed spinach and cherry tomatoes on a plate while making the crepe.

Spray the preheated pan with the olive oil. Ladle just enough egg mixture to coat the bottom of the pan. Using the handle swirl the egg around in the pan to from a thin crepe like pancake.
Cook for 1 minute. Using a rubber heat resistant spatula run the spatula around the outside of the crepe as it cooks to loosen. Gently use the spatula to lift the crepe up and flip in over. Immediately remove pan from the heat and place warm sauté spinach, sautéed cherry tomatoes and sprinkle of goats cheese in the center. Roll one side of the crepe over the filling. Place the spatula under the crepe and tilt the pan over the plate thus rolling the crepe over and onto the plate.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 8 comments… read them below or add one }

Fit Girl Formula August 21, 2010 at 10:47 am

These look delicious! I am going to try and make these tomorrow for Sunday brunch. I am hoping I will be able to master the egg pancake though… is it tricky?

Lisa September 1, 2010 at 11:54 am

Had this for lunch. It was delicious. Thanks for sharing this recipe.


Gavan September 4, 2010 at 7:19 am

Thanks Lisa.

kathy w. April 2, 2011 at 12:25 pm

My sister-in-law posted a link to this recipe and I tried it out this morning. De-lish! Thanks.

Gavan April 11, 2011 at 6:14 am

Thanks Kathy. I thought this would be a nice way to make eggs a little more interesting. Thanks so much for the feedback.

Mary Bess April 21, 2012 at 12:25 pm

I just made these today for lunch, minus the tomatoes (didn’t have any on hand). So yummy! I haven’t tried to make a crepe in years and I was actually pretty proud of myself for making it happen! Seasoned these with Penzey’s Sunny Paris, cracked black pepper and Celtic sea salt. Mmmmm!


Donna February 12, 2013 at 1:11 pm

Excellent!…I made these tonight following your visual tutorial…and they were a perfect vehicle for smoked salmon, arugula and capers….a perfect paleo crêpe for Mardi Gras soir here in France…

I thank you and this is my new go-to crêpe …light, easy …infinitely adaptable to many filling choices..and I no longer feel “left out” of the festive loop!

Gavan February 18, 2013 at 7:58 pm

Merci Beaucoup Donna, Sweet or savory…they’re great. I love how you used them. Fantastic combo. Thanks for checking in, much appreciated. Bon chance.

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: