March 20, 2019
Happy Spring!
It’s officially spring! And with spring comes a lot of fresh herbs…
And herbs that are incorporated into these Breakfast Crêpes. They are a spin on your traditional sweet crêpes. I love how crêpes are so versatile, and you can stuff them with pretty much anything you like. From the popular berries and Nutella to custard to various meats and cheeses, crêpes pretty much have it all.
I think Sunday brunch just got ten times better.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Breakfast Crêpes with Spring Herbs.
- 2 eggs
- 2 cups of all-purpose flour
- 2 packets of vanilla sugar ((or 2 tsp of vanilla extract))
- 1 cup of seltzer water
- 1/4 cup of coconut oil, melted
- 1-3/4 cups of milk ((any type))
- 2 teaspoons olive oil
- 1 cup baby spinach
- Salt and pepper ((to taste))
- 1 slice breakfast ham
- 1 large egg
- Fresh dill
- Fresh oregano
- To make crêpes, beat together eggs, flour, vanilla sugar, seltzer water, oil, and milk until smooth (you can also mix the ingredients in a blender until smooth). Allow to rest at room temperature for 10 minutes.
- In a small skillet, heat the 2 teaspoons of olive oil over medium-low heat. Sautée spinach until tender, and sprinkle on salt and pepper to taste. Remove spinach from skillet, and sear ham in leftover oil from spinach until just browned. Remove ham from skillet when browned, and crack the egg in the leftover oil, and fry until whites are opaque but yolk is still runny, about 3 minutes. Meanwhile, make crêpe. Pour about 1/4 cup of batter into a large pan, and swirl batter around immediately to make a thin layer of dough. Cook crêpe for 1 minute on each side. Remove from heat, and stuff with spinach, ham, egg, and herbs. Enjoy warm!
