Savory Breakfast Crepes
Tender crepes filled with creamy scrambled eggs and tender vegetables, Savory Breakfast Crepes make a simple breakfast special.
Are there times when you want something a little special for breakfast, but don’t want the work? It happens to me all the time!
Now I admit that for me eggs scrambled up with my favorite vegetables can count as something special. But wrap that up in a crepe and top with yogurt or sour cream and I totally feel pampered. And with pre-made crepes, I hardly break a sweat!
What is a Crepe?
Per Wikipedia, a crepe “is a very thin type of pancake. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savory galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads.
And while Americans may tend to think of them as sweet treats, savory crepes, filled with things like meat and cheese, are just as delightful!
Why You’ll Love This!
Tasty. Mix up your favorite scrambled egg ingredients, then roll (or fold) into a crepe. How good is that!
Easy. Want stuffed crepes for the work of scrambled eggs? Pre-make your crepes or go with a packaged crepe. Use commercial pre-cooked bacon crumbles (which you can even get nitrate free) to make this even easier.
Special. Okay I think that even really good scrambled eggs can be special. But stuffing them inside a crepe (with a cute garnish?) makes it look like you went all out!
What You’ll Need
Ingredient Notes
- Pre-made Crepes. Buy them, use your favorite recipe, or use the crepe recipe in my Easiest Crepes with Lemon Curd
- Chopped vegetables. This provides much of the filling volume and adds flavor and nutrition. Use your favorites–extra points if they’re seasonal and local! (I used colored mini peppers and asparagus.)
- Chopped onion. This adds flavor and nutrition but can be omitted.
- Eggs. This adds nutrition and forms the bulk of the filling.
- Water or Milk. To beat with the eggs
- Pre-cooked bacon crumbles. This adds flavor but can be omitted for vegetarians (or you can use soy bits).
- Grated cheddar cheese. This adds flavor and nutrition but can be omitted for dairy free. And you can use another cheese if you prefer.
- Optional garnishes. If you’d like, top with your choice of sour cream or yogurt, mini pepper rings, chopped herbs, etc.
Special Tools
- No special tools are needed!
Step by Step Directions
Heat oil in a large skillet, then sautee your onions and vegetables until just tender, 5-10 minutes.
Beat eggs with water or milk.
Stir the beaten eggs into the vegetable pan and cook, stirring, until fluffy but not dry.
Spoon the egg mixture onto a room temperature or warm crepe and top with some cheese.
Gently roll the filling up in the crepe, then garnish as desired.
How to Serve
These savory breakfast crepes can be eaten plain, but I like to top mine with a little sour cream or yogurt and a garnish of chopped vegetables like chopped colored peppers. Some diced fresh herbs like chives, parsley or thyme is great too!
I think these would also be amazing topped with a sauce like a cheese sauce or my Immersion Blender Hollandaise. You really can’t go wrong!
Leftovers
Once a crepe has been filled, it isn’t going to last long before it becomes fragile, so fill them right before serving. But unfilled they should last a few days, sealed in the refrigerator. Re-heat before using.
Tips & FAQs
The purchased crepes I had were large. This meant that 6 eggs with veggies worked perfectly for four crepes. Which was two each for my husband and me. I figured it was equivalent to eating a 3-egg omelet with toast. Yum!
My homemade crepes are smaller. So for these I’d probably need six for the same amount of filling. Then I’d serve us three crepes each. Or maybe two—nah, I’m hungry in the morning!
Have leftover cooked vegetables from dinner that you think would be good in this? Go ahead and use them. Just heat them and stir them into the eggs! Isn’t that efficient!
If you’d like, you can make your own bacon for this. But when I discovered pre-cooked bacon bits, it revolutionized my use of bacon. Now all I do is open the package! I store leftovers in the freezer and take out just what I need for dishes like the Classic Broccoli Bacon Salad or my 5-Ingredient Smoky Radish Greens.
Watching your nitrates? You can even find bacon bits with none added!
Savory Breakfast Crepes
Ingredients
- 4-6 crepes depending on size
- 1 1/2 cup chopped vegetables
- ¼ cup chopped onion
- 6 eggs
- 1/4 cup water or milk
- 1/4 cup cooked bacon crumbles
- 1/4-1/2 cup grated cheddar chese
- Optional garnishes parsley sour cream or yogurt, mini pepper rings
Instructions
- Heat oil in a large skillet, then sautee your onions and vegetables until just tender, 5-10 minutes.
- Beat eggs with water or milk.
- Stir the beaten eggs into the vegetable pan and cook, stirring, until fluffy but not dry.
- Spoon the egg mixture onto a room temperature or warm crepe. Top with 1-2 Tablespoons of grated cheese.
- Gently roll the filling up in the crepe, then garnish as desired.
Notes
Nutrition
Your Savory Breakfast Crepes recipe is a game-changer for breakfast! It’s the perfect blend of simplicity and indulgence, turning scrambled eggs and veggies into a special treat with the addition of a delicate crepe
Even though I drink hot cocoa every morning, when I have breakfast foods, I want savory dishes. These are perfect! (note: if you see any pineapple and macadamia nut pop tarts coming down the road, I would want those for an afternoon snack.)