Savory Breakfast Crepes

May 24th 2021

Savory Breakfast Crepes

Have you ever tried savory crepes? These crepes are extremely flavorful, and you will love their Latin-inspired taste. Stuffed with sweet bell peppers, fried shallots, topped with a fried egg, and melted cheese, they burst with spices and flavors.

Great for a fancy, romantic breakfast.

Serving: 5 Equipment: medium non-stick pan - Total time: 35 minutes for 5 stuffed crepes

Ingredients

For the crepe stuffing:

  • 2 tbsp olive oil
  • 2 large shallots 
  • 1 large red bell pepper, chopped fine
  • ½ cup cherry tomatoes, chopped
  • 1 tsp garlic powder
  • ¼ tsp ground cumin
  • ¼ tsp chili powder
  • ¼ tsp smoked paprika
  • Pinch fine salt
  • 5 eggs
  • Pinch black pepper
  • 1 cup shredded cheddar cheese
  • ¼ cup feta 

For the crepes:

Directions

For the crepe stuffing:

  1. Preheat the large non-stick pan with 1 Tbsp oil. Add shallots and peppers. Sauté for 6 minutes, stirring. Add chopped cherry tomatoes, and cook for another 3 minutes.
  2. Transfer vegetables into a large bowl. Sprinkle with garlic powder, ground cumin, smoked paprika, and salt. Set aside.
  3. Using the same large pan, add 1 Tbsp oil. Allow the oil to get hot, and carefully crack the eggs.
  4. Season them with fine black pepper. When the eggs are cooked on one side while the yolk is still liquid and edges start to curl, remove them from the pan. Transfer the eggs to a flat plate and set them aside.

For the crepes:

  1. In a small pan, melt the butter with milk on low heat.
  2. In a large bowl, whisk the egg. Add the ½ cup & 2 tbsp of crepe Baking mix My French Recipe, and gradually incorporate melted butter mixture.
  3. Combine well, using the whisk until there are no longer any lumps.
  4. Heat a nonstick pan over medium heat. Add a little oil to the pan and swirl it to coat the bottom before cooking your first crepe.
  5. Spread ¼ cup of crepe batter, tilting the pan with a circular motion. This will help the batter to cover the bottom of the pan in a thin and even layer.
  6. Cook for one minute on one side. Loosen with a spatula, carefully flip the crepe. Cook for another minute.
  7. Remove from the pan.
  8. Repeat the process until no more batter remains.

For the stuffed crepes:

  1. Refer to the pictures. Place cooked crepe on a flat plate. Add 3 Tbsp of onion pepper mix to the middle of the crepe. Sprinkle with 3 Tbsp of shredded cheese, and top with the egg.
  2. Fold the crepe around the filling like an envelope.
  3. Repeat with remaining crepes.
  4. Using a large spatula, transfer 2 filled crepes to a large pan, and fry for 2 minutes on medium heat. Repeat with remaining crepes.
  5. Serve crepes, topped with crumbled feta cheese.