Garlicky Spinach Cornmeal Crepes
A light breakfast using lightly sautéed spinach wrapped in a homemade cornmeal crepe and topped with a poached egg.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 serving 1x
- Category: Breakfast
Ingredients
Scale
Crepes:
- ¼ cup fine-ground cornmeal
- ¼ cup white wheat flour
- ¼ teaspoon sea salt
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon melted butter
For each crepe:
- 1 teaspoon olive oil
- 1 clove garlic (minced)
- 1 cup packed baby spinach
- 1 poached egg
- Red Pepper Flakes (for topping)
Instructions
- In a medium bowl, whisk together ingredients for the crepes. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 60 seconds or so, until golden. Flip and cook for another 30 seconds. Layer done crepes, slightly overlapping, on a plate.
- Heat a skillet over medium-low heat. Add the olive oil to the skillet followed by the minced garlic. Cook for a minute or two, until the garlic is fragrant and golden. Turn off the heat and add the spinach to the skillet. Stir until the spinach is slightly wilted.
- Assemble one crepe with spinach and topped with poached egg and a sprinkle of red pepper flakes.
Notes
Tips & Tricks: Extra crepes can be stored in the refrigerator for a few days or frozen for a couple months. Place in a container, separating each crepe with wax paper.
Stock up: get the pantry ingredients you will need: spinach, eggs, wheat flour
Nutrition: get the information- crepe recipe + crepe filling
Nutrition
- Calories: 178
- Sugar: 11
- Sodium: 227.7
- Fat: 11.6
- Carbohydrates: 10.1
- Fiber: 1
- Protein: 8.9
- Cholesterol: 199.8
Find it online: https://naturallyella.com/garlicky-spinach-cornmeal-crepes/