Savory Breakfast Crepes with Spinach, Eggs, and Cheddar Recipe

Introduction

Start your morning with these savory breakfast crepes, filled with fluffy eggs, melted cheddar, and fresh spinach. They’re light, delicious, and perfect for a special weekend brunch or a cozy breakfast at home.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 large eggs
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• Cooking spray or butter (for greasing the pan)
• 1 cup shredded cheddar cheese
• 1 cup spinach (fresh or sautéed)
• 4 eggs (scrambled for filling)
• 1/2 cup diced tomatoes
• 2 tablespoons chopped chives

Instructions

1. Step 1: Preheat a non-stick skillet over medium heat while you prepare the batter.
2. Step 2: In a blender or large bowl, combine flour, milk, 2 eggs, melted butter, and salt. Blend or whisk until the batter is completely smooth. Let it rest for at least 30 minutes.
3. Step 3: Lightly grease the skillet with butter or cooking spray to prevent sticking.
4. Step 4: Pour about 1/4 cup of batter into the pan, tilting it immediately to spread the batter thin and evenly. Cook for 1 to 2 minutes until the edges lift from the pan, then carefully flip and cook the other side for about 1 minute.
5. Step 5: Transfer cooked crepes to a plate, stacking them with parchment paper between to prevent sticking. Repeat with the remaining batter.
6. Step 6: Fill each crepe with scrambled eggs, sautéed spinach, shredded cheddar cheese, and diced tomatoes. Fold or roll the crepes gently to enclose the filling.
7. Step 7: Sprinkle with chopped chives and serve warm. Optional toppings include a dollop of sour cream or a drizzle of hot sauce for extra flavor.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Try adding sautéed mushrooms or cooked bacon to the filling for added texture and flavor.
• Letting the batter rest helps prevent tears and creates tender crepes.
• Use fresh herbs like parsley or tarragon instead of chives for a different herbal note.

Storage

Store leftover crepes separately from the filling in an airtight container in the refrigerator for up to 2 days. To reheat, warm crepes gently in a dry skillet or microwave them covered with a damp paper towel. Fill with freshly cooked ingredients before serving to keep them vibrant and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it covered in the refrigerator. Make sure to give it a gentle stir before using.

How do I prevent crepes from sticking to the pan?

Use a well-seasoned non-stick skillet and lightly grease it with butter or cooking spray before cooking each crepe. Also, make sure the pan is properly heated before adding the batter.

Savory Breakfast Crepes with Spinach, Eggs, and Cheddar Recipe

Print Recipe

★★★★★

4.6 from 324 reviews

This Savory Breakfast Crepes recipe creates delicate, thin crepes filled with a delicious mixture of scrambled eggs, sautéed spinach, shredded cheddar cheese, and diced tomatoes. Perfect for a wholesome morning meal, these crepes combine tender batter with flavorful, protein-rich fillings for a satisfying start to the day.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6–8 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Crepe Batter

• 1 cup All-Purpose Flour
• 1 1/2 cups Milk
• 2 Large Eggs
• 2 tablespoons Butter, melted
• 1/4 teaspoon Salt
• Cooking Spray or Butter for greasing the pan

Filling

• 4 Eggs, scrambled
• 1 cup Spinach, fresh or sautéed
• 1 cup Cheddar Cheese, shredded
• 1/2 cup Tomatoes, diced
• 2 tablespoons Chives, chopped

Instructions

1. Preheat Your Equipment: Heat a non-stick skillet over medium heat to prepare for cooking the crepes.
2. Combine Ingredients: In a blender or large bowl, combine the all-purpose flour, milk, 2 large eggs, melted butter, and salt. Blend or whisk together until the batter is completely smooth. Let the batter rest for at least 30 minutes to develop flavor and improve texture.
3. Prepare Your Cooking Vessel: Lightly grease the preheated skillet with butter or cooking spray to prevent sticking.
4. Assemble the Dish: Pour about 1/4 cup of batter into the skillet, tilting the pan immediately to spread the batter into a thin, even layer. Cook for 1 to 2 minutes until the edges begin lifting from the pan.
5. Cook to Perfection: Carefully flip the crepe and cook the other side for about 1 minute, until lightly golden. Transfer the cooked crepe to a plate. Repeat this process with the remaining batter, stacking the crepes with parchment paper between each to prevent sticking.
6. Finishing Touches: Fill each crepe with scrambled eggs, sautéed spinach, shredded cheddar cheese, and diced tomatoes. Fold or roll the crepes gently to enclose the filling.
7. Serve and Enjoy: Sprinkle chopped chives over the filled crepes and serve warm. Optionally, add a dollop of sour cream or a drizzle of hot sauce for added flavor.

Notes

• Allowing the batter to rest helps the gluten relax, resulting in more tender crepes.
• Use fresh or leftover sautéed spinach depending on your preference.
• For even cooking, ensure the skillet is properly preheated and greased before each crepe.
• Stack crepes with parchment paper to prevent them from sticking together when storing before serving.
• Customize the filling by adding mushrooms or bell peppers for extra flavor and texture.

Keywords: savory crepes, breakfast crepes, scrambled egg crepes, spinach crepes, cheddar cheese crepes, easy breakfast recipe