It’s crepe time! Breakfast might be my favorite meal of the day. I’m usually home alone for breakfast, and while I never seem to have the energy to make dinner, I’ll spend a bunch of time in the kitchen when breakfast is involved.
Many mornings, I’ll roast up some veggies and have them with fried eggs. Eggs are my go-to breakfast food because they’re so darn easy, full of protein, and taste great, too. These savory 21 Day Fix breakfast crepes are no exception – and because they’re not, techinally, a real crepe (actual crepes have flour in them), you won’t use up any yellow containers with this breakfast. These are gluten-free and low-carb.
To make them even better…this is a great way to use up leftover meat or veggies, and you can swap out any of the veggies in this recipe for the veggies of your choice.
Savory 21 Day Fix Breakfast Crepes
Tip: For extra savory crepes, add salt, black pepper, garlic salt, and/or dried herbs to the batter before cooking.
Don’t forget to pin them for later!
Prep time: 5 minutes
Cooking time: 20 minutes
Yields 6 crepes
Batter Ingredients:
6 large eggs
3 T. low-fat milk
2 T. extra virgin olive oil
Non-stick cooking spray
Fillings: (as pictured, but remember, you can switch it up!)
6 oz. goat cheese
12 grape tomatoes, sliced
6 oz. white mushrooms, sliced and sautéed
2 T. fresh basil, chopped
3 T. sliced green onion, green part only
Sea salt and black pepper, to taste
Directions:
Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. If desired, season batter with savory or sweet ingredients as described above.
Lightly spray a 10” non-stick skillet with non-stick cooking spray and set over medium-low heat. (You may want to adjust heat up slightly to just below medium).
Pour ¼ cup of egg batter into pre-heated skillet and swirl pan to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes. Do not overcook.
Once set, gently loosen the edges with a silicon spatula and flip the crepe, being careful to not break or tear it in the process. Cook for one minute more and remove crepe from pan. Repeat with remaining batter.
Place desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately and enjoy!
Savory 21 Day Fix "Crepes"
Ingredients
Batter Ingredients
- 6 large eggs
- 3 T. low-fat milk
- 2 T. extra virgin olive oil
- Non-stick cooking spray
- Fillings: as pictured
Savory
- 6 oz. goat cheese
- 12 grape tomatoes sliced
- 6 oz. white mushrooms sliced and sautéed
- 2 T. fresh basil chopped
- 3 T. sliced green onion green part only
- Sea salt and black pepper to taste
Instructions
Directions
- Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. If desired, season batter with savory or sweet ingredients as described above.
- Lightly spray a 10” non-stick skillet with non-stick cooking spray and set over medium-low heat. (You may want to adjust heat up slightly to just below medium).
- Pour ¼ cup of egg batter into pre-heated skillet and swirl pan to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes. Do not overcook.
- Once set, gently loosen the edges with a silicon spatula and flip the crepe, being careful to not break or tear it in the process. Cook for one minute more and remove crepe from pan. Repeat with remaining batter.
- Place desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately and enjoy!
A quick note about these container counts…the milk is so minimal when spread across six servings that I didn’t even count it. So keep that in mind! Also, the green was just shy of 1/2 a green. Maybe add another veggie to make it a full half?
21 Day Fix container counts, per crepe:
- .5 red
- .5 (almost!) green
- 1.5 tsp
- .5 blue
I also think you’ll love the posts below!
