Impress your guests this holiday season with a skillfully crafted savory crepe! This recipe packs a punch of flavor with herbs and loads of vegetables you are sure to love.
Serving Size: 1 crepe
Yield: 4 crepes (may have a little batter left over)
- 2 eggs
- 1 tablespoon melted butter
- 3/4 cup 2% milk
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 cup white all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons canola oil
- 3/4 cup green onion (both white and green parts), diced
- 3/4 cup roasted red bell pepper (low-sodium), diced
- 1 clove garlic, minced
- 5 cups spinach, packed
- 4 eggs
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
1. Whisk 2 eggs with milk and butter in a large mixing bowl.
2. Combine herbs with flour, garlic powder, and 1/8 teaspoon salt – add to egg, milk, and butter mixture until well-combined.
3. Cover and refrigerate batter for 20 minutes.
4. Add canola oil to a large pan on medium heat.
5. Crack 4 eggs into the pan with vegetables, scramble and cook through, then season mixture with pepper and 1/4 teaspoon salt.
6. For each crepe, spray a large, shallow, nonstick pan with cooking spray and bring to medium heat – add 1/3 cup crepe batter and swirl the batter around to evenly coat the bottom of the pan.
7. Cook crepe until golden brown underneath, then flip (about 1 minute per side).
8. Add vegetable/egg filling to the center of the crepe – fold the crepe over the filling and roll tightly.
Nutrition Information / Amount per serving:
Calories – 225
Total fat – 13.5 g
Saturated fat – 3.5 g
Cholesterol – 108 mg
Sugars – 4 g
Protein – 8 g
Total Carbohydrates – 19 g
Dietary Fiber – 2.5 g
Sodium – 323
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!