Breakfast  Crepe

Breakfast Crepe

A thin,  herby breakfast crepe with all the flavours you need to begin the day. Note: for the gluten-free Medium & Large Boxes, you could simply use your Mom & Tys zucchini wraps for this recipe. 

  • To make the crepe batter:  whisk 3 eggs, 1 ¼ cup of milk, 1 cup flour, a pinch of salt, and 2 tablespoons of chives (optional) together in a medium-sized bowl. Cover and let rest in the refrigerator for at least an hour or overnight. 

  • To make the crepes: heat a crepe pan or medium non stick pan over medium heat. Melt 1 tsp butter in the pan and add a thin layer of batter (about 1/4 cup at a time). Swirl the pan to evenly spread the batter.

  • Cook the crepe on one side for 2 minutes or until golden brown. Flip, then cook on the other side for 1 minute. Set aside on a plate and repeat with the remaining crepes. The crepes can be covered and stored in the refrigerator for 3-4 days

  • To serve: Fill the crepes with some roasted tomatoes, sauteed mushrooms, cheddar cheese, bacon, spinach or any topping of your choice. Place the crepe on a tray in the oven for a few minutes before serving to melt the cheese and heat through all the toppings. 

Plant-based crepe: 

  • Whisk together 2 cups of flour, 1 ½ tablespoon of sugar, and 1 ½ tablespoon of baking powder.

  • Add in the 2 tablespoons of melted butter/vegan butter and start whisking while you pour in the 2 ⅔ cups non non-dairy milk. The batter should be very thin and loose.

  • The same cooking method should apply to the vegan recipe.

  • Vegans can replace the cheese for a vegan cheese alternative, chickpeas as a protein source and some paprika to give a smoky, bacon flavour!



A French crepe should be  incredibly thin and flat. This is why crepes are often folded in some kind of manner and stuffed with other ingredients. They’re meant to act as a sort of shell rather than  an item of real substance on your plate. To fill a crepe is a perfect opportunity to use the fresh produce in your fridge.