Cheese and Egg Crepes – Quick and Easy Breakfast (Gluten Free)

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:

  • All purpose flour or gluten free flour– 3/4 cup
  • Water- 1/2 cup
  • Salt-  two pinches

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

Instruction

  • 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.

 

Cheese and Egg Crepes - Quick and Easy Breakfast (Gluten Free)
 
Ingredients
For making crepes
  • All purpose flour or gluten free flour- ¾ cup
  • Water- ½ cup
  • Salt- two pinches
Other ingredients
  • Olive oil- 1½ tbsp
  • Eggs, beaten- 2
  • Ground pepper- ¼ tsp
  • Salt- a pinch
  • Cheddar cheese, grated- according to your needs
Instructions
  1. I used gluten free flour for making the crepes, it came out excellent.
  2. In a bowl, combine all purpose flour, water and salt to make a slightly thin batter.
  3. In a small bowl, beat eggs along with ground pepper and salt using a whisk, keep aside.
  4. Place a non-stick cooking pan or skillet over medium low heat, add oil to it and spread throughout the pan.
  5. Pour the batter and swirl the pan to spread the batter all over the pan.
  6. 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.
  7. Cook the batter till the top of the batter gets set without any water.
  8. Now, pour the beaten eggs over the cooked crepes and slightly swirl the pan to spread the eggs over the crepes.
  9. Cook the eggs till it is set over the crepes and it is no more watery on the top.
  10. Generously sprinkle grated cheese over the egg layer, cook for a minute.
  11. Using a wide spatula, gently fold the crepes into a semi circle shape.
  12. Let the bottom side of the crepes turn golden in color.
  13. Gently flip the crepes and let that side turn golden in color too.
  14. Remove from the pan and serve along with fruits.
Notes
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.

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