Breakfast Crepes Recipe

Inspired by Mimi's Cafe

Time45m

Serves4

Egg, spinach, tomato, and onion filling topped with creamy mornay cheese sauce. Served with roasted potatoes.

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Ingredients

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1
Make the Crepes
In a mixing bowl, whisk together the flour, eggs, milk, salt, and pepper until smooth. Let the batter rest for 15 minutes.
2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter into the skillet, tilting it to spread the batter evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another 1 minute. Repeat with the remaining batter.
3
Prepare the Filling
In a skillet, sauté the chopped onion until translucent. Add the spinach and cook until wilted. Stir in the diced tomato and season with salt and pepper.
4
Assemble the Crepes
Place a spoonful of the spinach and tomato filling in the center of each crepe. Fold the crepe over the filling and set aside.
5
Make the Mornay Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 2 cups of milk and cook until thickened. Stir in 1 cup of grated cheese (like Gruyère or Cheddar) until melted. Season with salt and pepper.
6
Serve
Place the filled crepes on a serving plate, drizzle with the mornay sauce, and serve with roasted potatoes.