Whole Wheat Crepes with Eggs and Roasted Peppers Recipe
Start your morning off right with this wholesome and delicious recipe for Whole Wheat Crepes with Eggs and Roasted Peppers. A perfect blend of nutritious whole wheat crepes, soft scrambled eggs, and a savory mix of roasted bell peppers, this dish is not only packed with flavor but also provides the energy needed for a productive day. This recipe is great for breakfast or brunch, and it pairs wonderfully with a refreshing glass of Pomegranate Juice or Plum Ginger Juice. It’s a fulfilling meal that will keep you satisfied for hours.
Ingredients
| Ingredient | Amount |
|---|---|
| Whole Wheat Flour | 1/2 cup |
| Whole Egg | 1 |
| Milk | 1/4 cup |
| Fresh Cream | 1 tablespoon |
| Salt | 1 pinch |
| Butter (softened) | 1 tablespoon |
| Green Bell Pepper (Capsicum) | 1/2, sliced |
| Red Bell Pepper (Capsicum) | 1/2, sliced |
| Yellow Bell Pepper (Capsicum) | 1/2, sliced |
| Onion | 1, sliced |
| Black Pepper Powder | 1 teaspoon |
| Salt (for seasoning) | to taste |
| Whole Eggs | 4 |
| Extra Virgin Olive Oil (for cooking) | as needed |
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Instructions
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Prepare the Crepe Batter:
- In a bowl, add milk and 1 whole egg, then beat the mixture well until combined. Add the fresh cream and a pinch of salt, and beat again until smooth and well incorporated.
- Gradually add the whole wheat flour to the mixture and beat until there are no lumps. The batter should be smooth and runny. Cover the bowl and refrigerate the batter for about 1 hour to allow it to set and thicken slightly.
-
-
Cook the Scrambled Eggs:
- Heat 1 teaspoon of olive oil in a pan over medium heat. Once the oil is hot, crack the 4 whole eggs into the pan and scramble them gently. Stir continuously until the eggs are cooked but still soft and creamy. Season with a pinch of salt. Remove the scrambled eggs from the pan and set them aside.
-
Sauté the Roasted Bell Peppers and Onions:
- In the same pan, add the remaining 1 teaspoon of olive oil. Toss in the sliced onions and sauté until they become translucent, which should take about 3-4 minutes.
- Add the sliced green, red, and yellow bell peppers to the pan and sauté for another 3-5 minutes on a low flame, until the peppers soften slightly but still retain some crunch. Season with salt and black pepper powder and stir to combine. Remove the pan from the heat and set the vegetable mixture aside.
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Cook the Crepes:
- After the batter has rested, take it out of the refrigerator and give it a quick whisk to ensure it’s smooth.
- Lightly grease a skillet or non-stick frying pan with 1 tablespoon of softened butter using a brush or a cotton cloth. Heat the pan over medium heat.
- Once the pan is hot, pour a ladleful of the batter into the center and swirl the pan to spread the batter evenly. Let the crepe cook for about 1 minute until the edges begin to lift, then flip it and cook for another 30 seconds on the other side. Remove the crepe from the pan and set it aside on a plate.
- Repeat the process for the remaining batter.
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Assemble the Dish:
- Place a cooked crepe on a serving plate. Spoon the sautéed roasted bell peppers and onions onto the center of the crepe and top with a generous portion of scrambled eggs.
- Fold the crepe in half, then fold again into quarters to form a neat, compact pocket.
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Serving Suggestions:
- Repeat the process for the remaining crepes and serve them on individual plates.
- To complement the savory flavors, enjoy these crepes with a refreshing glass of Pomegranate Juice or Plum Ginger Juice.
Tips for Success
- Batter Consistency: If the batter seems too thick after refrigeration, you can add a little extra milk to adjust the consistency. It should be thin enough to spread easily in the pan but not runny.
- Bell Peppers: Feel free to experiment with different bell pepper colors or add more vegetables like zucchini or mushrooms for added flavor.
- Make it Ahead: You can prepare the crepes in advance and store them in the fridge, stacked with parchment paper in between to prevent sticking. Reheat them in a skillet before serving.
This Whole Wheat Crepe with Eggs and Roasted Peppers is a delightful breakfast or brunch dish that combines healthy whole wheat with savory eggs and vegetables. It’s not only satisfying but also full of nutrients, making it a perfect start to your day!
