Spinach and Egg Crepe Pockets
Breakfast is always the hardest meal for me to be creative with. I’m constantly trying to make different foods to keep the days going and prevent burnout on any single dish. We’ve cycled through oatmeal, yogurt parfaits, eggs in all forms, muffins, and so many other variations of the above!
I had some crepes leftover from another meal and decided to use them for breakfast. You can make the crepe batter fresh in the morning or pre-make your crepes and store them in the refrigerator or freezer.
Go nuts with the filling. I kept it simple with some sautéed spinach and cheese but you can add in turkey slices, ham, bacon, or other veggies like tomatoes, squash, and onions.
From my kitchen to yours, I hope you enjoy this breakfast!
Spinach and Egg Crepe Pockets
Ingredients
For the Crepes:
- 1 ½ c AP flour
- ¾ c water
- 2 eggs
- ½ milk
- 3 Tbsp melted butter
- ¼ tsp salt
For the filling:
- 2 c spinach, chopped
- 2 cloves garlic, minced
- 1 tsp avocado oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 c green onions, sliced for garnish
Instructions
For the Crepes:
- In a bowl, mix together eggs, milk and water. Add in the melted butter and vanilla extract.
- In another bowl, mix together flour, baking soda and salt. Slowly add wet ingredients to dry ingredients and whisk until there are no lumps left and you have a smooth, creamy, thick batter. Use a hand blender if needed.
- Heat a nonstick, lipped frying pan on medium flame. Pour ¼c of the batter into the pan and tilt in a circular motion until all of the batter has been spread evenly through the pan.
- Cook for 2 minutes without disturbing it. The edges of the crepe will start to peel. Gently lift up and flip to the other side and cook for another minute.
- Remove from pan and set aside.
For the filling:
- Heat a nonstick skillet on medium flame and add the oil. On one side, crack the eggs and let them cook until they are done over easy.
- On the other side of the same skillet, add the garlic and roast for 30 seconds. Add in the spinach and mix with the garlic.
- Season eggs and spinach with salt and pepper.
To assemble:
- Add filling to the center of your crepe, layer it with a slice of cheese, then an egg. Fold over each side to create a pocket square. Sprinkle green onions over the top and serve hot!
