breakfast crepes by nazia cooks

Breakfast Crepes

Written by on in Egg, Main Course, Milk, Mushrooms, Soy Sauce, Vinegar

I usually start my morning off with just a cup of coffee. So, even though these are called breakfast crepes, I have never had them for breakfast 😉 Nevertheless, these are delicious and easy, two things I always like in any type of recipe. Whether you have them for breakfast or dinner (like I do), I’m sure you will love them.

Breakfast Crepes
Pin
Print

Breakfast Crepes

Recipe by Nazia SiddiquaCourse: Breakfast, Main DishCuisine: ContinentalDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Soft crepes served with scrambled eggs and sauteed mushrooms.

Ingredients

  • Crepes

  • 1 egg

  • 1/2 cup all purpose flour

  • 3/4 cup milk

  • 1/4 tsp salt

  • 1 tbsp olive oil

  • Chopped cilantro for garnish

  • Scrambled eggs

  • 2 eggs

  • 1/4 cup milk

  • Salt to taste

  • 1 tbsp olive oil

  • Sauteed Mushrooms

  • 200 grams mushrooms (any kind), washed & sliced

  • 3/4 tsp soy sauce

  • 1/2 tsp white vinegar

  • Salt, pepper and chili flakes to taste

  • 1 tbsp olive oil

Directions

  • Whisk the all purpose flour, egg, milk and salt well until there are no lumps. Set aside.
  • Mix eggs, milk and salt together. Heat 1 tablespoon of oil in a non-stick pan and pour the eggs in it. Scramble and cook until desired consistency is achieved. Transfer eggs to a separate bowl.Heat 1 tablespoon of oil in the same pan and throw all the ingredients for the sauteed mushrooms in. Keep stirring as the mushrooms release water. Cook for 3 to 4 minutes until all the water is evaporated and mushrooms are cooked. Transfer to a separate bowl.
  • Brush oil lightly on a different non-stick pan (I used a 7 inch pan) and heat on medium low.
  • Ladle enough batter to thinly cover the bottom of the pan. Wait until the edges start to lift away from the pan (1 to 2 minutes). Flip the crepe and cook for another 1 to 2 minutes.
  • Repeat for the rest of the batter. This batter makes around 6 small crepes.
  • Plate the crepes by folding them into quarters and topping them with the scrambled eggs and sauteed mushrooms. Garnish with chopped cilantro.

You can subscribe to my blog to get a notification every time I publish a new post. Just enter your details in the below form and you’re good to go!

 

Leave a Reply