Breakfast in a breeze…

In a breeze, that’s what I am talking about. Yesterday, I made this for brunch and my starving husband was found extremely happy while devouring this delicious dish. He prefers to eat a heavy breakfast, and so this one was quite appealing to him. On the other hand, I incline to depend on cereals and oatmeal for breakfast. Lesser cooking in the morning the happier I will be seen :) However, once in a while I do step out of my comfort zone to make something delicious and fancy for breakfast or brunch, especially during weekends.

Before starting my cooking, I thought through the common breakfast dishes. I pictured Pancakes, crepes, omelete, frittatas, muffins, croissants etc in my mind. Well, my criteria was to avoid the usual breakfast dishes and make something fancy. After sipping  a cup of coffee, my brain slowly started working. I was constantly hit by the idea of making cheese and egg crepes and so went with my instinct.

This was in deed very easy to make and you only need 3 basic ingredients: all purpose flour, egg and cheese. With these you could make a breakfast dish, everyone is going to love this and this is a kid friendly dish too.

Cheese and Egg Crepes

  • Makes: 1 large
  • Time: 15 minutes

Ingredients:

For making crepes:

Other ingredients:

  • Olive oil- 1 1/2 tbsp
  • Eggs, beaten- 2
  • Ground pepper- 1/4 tsp
  • Salt- a pinch
  • Cheddar cheese, grated- according to your needs

Preparation:

  • I used gluten free flour for making the crepes, it came out excellent.
  • In a bowl, combine all purpose flour, water and salt to make a slightly thin batter.
  • In a small bowl, beat eggs along with ground pepper and salt using a whisk, keep aside.
  • Place a non-stick cooking pan or skillet over medium low heat, add oil to it and spread throughout the pan.
  • Pour the batter and swirl the pan to spread the batter all over the pan.
  • Make sure the heat is in medium low, don’t cook the crepes in high heat as the bottom of the crepes will get browned fast.
  • Cook the batter till the top of the batter gets set without any water.
  • Now, pour the beaten eggs over the cooked crepes and slightly swirl the pan to spread the eggs over the crepes.
  • Cook the eggs till it is set over the crepes and it is no more watery on the top.
  • Generously sprinkle grated cheese over the egg layer, cook for a minute.
  • Using a wide spatula, gently fold the crepes into a semi circle shape.
  • Let the bottom side of the crepes turn golden in color.
  • Gently flip the crepes and let that side turn golden in color too.
  • Remove from the pan and serve along with fruits.
Tips:
  • Cook the crepes and egg in medium low heat.
  • Use a non-stick cooking pan to avoid sticking of the crepes to the bottom of the pan.