Savory Green Crepes

5 from 1 vote

Soft and tender crepes colored with a bit of spinach make the base for this breakfast. Fill them with a bit of cottage cheese, roasted or fresh tomatoes, and plenty of fresh herbs. A few slices of avocado add another layer of creamy richness. Vary the herbs to vary the flavor profile. Basil would be excellent here. You can also change up the vegetables. A few sautéed mushrooms and/or asparagus would be another delicious version. This is inspired from Jamie Oliver.

Course Breakfast

Cuisine American

Keyword american, avocado, breakfast, cottage cheese, crepe, nut-free, spinach, tomato

Prep Time 15

Cook Time 10

Total Time 30

Servings

Calories 325kcal

Author Jenny Ross

Ingredients

Crepes

2 ounces low-fat cottage cheese 1/4 cup
1/2 tablespoon gelatin
2 eggs
1/2 cup egg white or whey protein powder sugar-free, unsweetened
1 ounce spinach fresh or frozen
1/3 cup cashew or almond milk beverage or coconut beverage for nut-free
pinch of salt

Filling

1/2 avocado sliced or diced
4 ounces cherry tomatoes quartered
3 1/2 ounces baby spinach optional
2 green onions sliced thin
1/4 cup cilantro roughly torn
1 tablespoon balsamic vinegar
2/3 cup low-fat cottage cheese

Get Recipe Ingredients

Instructions

Add all crepe ingredients to a blender and blend until smooth. Set aside for 5 minutes to rehydrate.
While the crepe batter rehydrates, stir together the avocado, tomatoes, spinach, green onions, and cilantro in a bowl. Sprinkle with the lime juice and season to taste with salt and pepper. Set filling aside.
Heat a small non-stick saucepan over medium heat. When hot, add a bit of avocado or coconut oil to the pan and use a paper towel to spread it evenly over the entire surface.
Pour 1/4 cup of batter into the pan and swirl it to coat the bottom of the pan. Cook until set and edges can be lifted, about 2 minutes. Flip and cook second side until browned, another minute.
Fill crepes with cottage cheese and top with reserved filling. Sprinkle with more fresh herbs, if desired.

Notes

You can also roast the tomatoes. Line a rimmed baking sheet with foil and add the tomatoes. Toss with a bit of avocado oil and salt and broil on low for 5-8 minutes, or until lightly charred.

Nutrition