Garlicky Spinach Cornmeal Crepes

By Tracy

1 Person

30 Minutes

178 Calories

A light breakfast using lightly sautéed spinach wrapped in a homemade cornmeal crepe and topped with a poached egg. They are light and wonderful substitute for breakfast pancakes. For lunch, I like to tuck vegetables and cheese inside and use them in place of grilled cheese. For dinner, crepes can be used in place of tortillas in enchiladas.

Ingredients

red pepper flakes (for topping)
1 poached egg
1 cup packed baby spinach
1 clove garlic (minced)
1 tsp. olive oil
1 stick melted butter
1/2 cup whole milk
2 large eggs
1/4 tsp. sea salt
1/4 cup white wheat flour
1/4 cup fine-ground cornmeal

Method

01

In a medium bowl, whisk together ingredients for the crepes. Heat 8-inch skillet and lightly grease with oil. Place a scant 1/4 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.
02

Flip and cook for another 30 seconds. Layer did crepes, slightly overlapping, on a plate. Heat a skillet over medium-low heat.
03

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.
04

Assemble one crepe with spinach and topped with poached egg and a sprinkle of red pepper flakes.

Related Tags

Healthy Recipes

Breakfast Recipes

Crepe Recipes

Garlicky Spinach Cornmeal Crepes

3.6

( By Tracy )

01 Information

Grade medium
Serving 1 serving
Calorie 178 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

red pepper flakes (for topping)

1 poached egg

1 cup packed baby spinach

1 clove garlic (minced)

1 tsp. olive oil

1 stick melted butter

1/2 cup whole milk

2 large eggs

1/4 tsp. sea salt

1/4 cup white wheat flour

1/4 cup fine-ground cornmeal

03 Method

Step 1

In a medium bowl, whisk together ingredients for the crepes. Heat 8-inch skillet and lightly grease with oil. Place a scant 1/4 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.

Step 2

Flip and cook for another 30 seconds. Layer did crepes, slightly overlapping, on a plate. Heat a skillet over medium-low heat.

Step 3

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.

Step 4

Assemble one crepe with spinach and topped with poached egg and a sprinkle of red pepper flakes.

04 Author