Mmmmmmm hello, breakfast crepes! These tasty delicacies are filled with scrambled eggs and topped with creamy spinach sauce, and you’ll definitely want seconds!
I’ve officially been a second year psychiatry resident for a week now, and worked two 24 calls in that timeframe! Wow! It’s really fulfilling to think about where I was a year ago and how far I’ve come. And those 24 hour calls mean I have the following “post-call” day off – for sleeping and eating of course 🙂 And for whatever reason, it’s been making me crave breakfast and brunch foods all day long!
Related: Scrambled Egg Breakfast Toasts
Like these breakfast crepes for example. I mean, these are just superb, and I don’t mean that in a bragging way: I mean that in a “you need to make these as soon a humanly possible” way because they are filled and topped such creamy goodness I can’t even describe it with words.
Beautiful, simple, fresh cooked crepes.
Fill them with the world’s creamiest of creamiest scrambled eggs, complete with sharp white cheddar cheese. Mmmm. Oh wait, we’re not done? Oh, okay:
Top with a big dollop of spinach Greek yogurt sauce, just freshly made in your food processor.
Garnish with crispy green onions from the garden.
Okay now we can eat them!
Related: Prosciutto and Fried Egg Breakfast Tacos
Now it’s your turn: what is your favorite breakfast or brunch food? Give me more ideas for what to cook on these post-call days by commenting below!
- (Adapted from Alton Brown's recipe)
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tbsp. unsalted butter, melted
- ¼ tsp. kosher salt
- Nonstick cooking spray
- 3 large handfuls spinach
- ½ cup plain Greek yogurt
- ½ lemon, juiced
- ¼ cup parmesan cheese, grated
- ⅛ tsp. kosher salt
- ⅛ tsp. ground white pepper
- 8 eggs
- ½ cup milk
- ¼ tsp. kosher salt
- 4 oz. white cheddar, grated
- 2 green onions, finely sliced
- Prepare crepe batter according to Alton Brown's crepe recipe. Allow batter to rest in refrigerator for about 30 minutes.
- While crepe batter rests, prepare the spinach sauce.To a food processor, add spinach and pulse until finely chopped, scraping down the sides of the bowl as needed. Add Greek yogurt, lemon juice, parmesan cheese, salt, and white pepper. Pulse until well-combined, about 45-60 seconds.
- In a large bowl, whisk eggs, milk, and salt together.
- To make crepes, heat a flat nonstick crepe pan over medium-high heat. Spray pan with nonstick cooking spray. Pour about 1/4 cup batter into the center of the pan (you can adjust the amount of batter based on the width of your pan). Moving quickly, lift the pan off the heat and swirl it around at an angle until the bottom of the pan is evenly coated with a thin layer of the batter. Cook crepe for 30 seconds, then gently flick the pan back and forth until the crepe comes loose from the pan. Flip the crepe over and cook for 15 seconds. Use a spatula to remove the crepes to a plate. Keep warm while preparing eggs.
- In a large nonstick skillet heated over medium heat, melt 1 tablespoon of butter. Add scrambled eggs mixture and cook slowly, using a spatula to scrape along the bottom of the pan as the eggs cook. The length of cooking time will vary based on size of your pan and your stove. When the eggs become creamy but not yet firmed up completely, add cheddar cheese and gently fold into the eggs, cooking for about 1-2 minutes more.
- To serve, place two crepes on a plate. Top each with a spoonful of the scrambled eggs and roll into a log shape. Top with spinach sauce and green onions. Enjoy!