RECIPES

BREAKFAST EGG CREPES

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)

DIRECTIONS:
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.

1 comment

• Betty says:

  January 7, 2012 at 9:24 PM

  Your article preefctly shows what I needed to know, thanks!

  Reply