Whole Wheat Crepe With Eggs And Roasted Peppers Recipe
Whole Wheat Crepe With Eggs And Roasted Peppers Recipe is a perfect breakfast dish that has all the right elements like eggs, roasted bell peppers an seasoning. It is a healthy dish that even your kids will love!
Whole Wheat Crepe With Eggs And Roasted Peppers Recipe is a healthy breakfast recipe. Crepes are the most liked breakfast dish by many. You can fill them up with just about anything.
While sweet crepes filled with fresh fruits like berries, bananas, yogurt, fruit sauce whipped cream are the common choices, savory crepes too have a filling option that is endless. Using whole wheat flour for making the crepes gives you that extra fiber you need and eggs and roasted bell peppers add a wonderful flavor and taste.
Here are few more Crepe Recipes, that you can try for your Breakfast:
- Multigrain Crepe With Mashed Potatoes
- Healthy Vegetable Multigrain Pancakes
- Mango And Fruit Filled Cream Crepe
- 1/2 cup Whole Wheat Flour
- 1 Whole Egg
- 1/4 cup Milk
- 1 tablespoon Fresh cream
- 1 pinch Salt
- 1 tablespoon Butter , softened For filling
- 1/2 Green Bell Pepper (Capsicum) , sliced
- 1/2 Red Bell pepper (Capsicum) , sliced
- 1/2 Yellow Bell Pepper (Capsicum) , sliced
- 1 Onion , sliced
- 1 teaspoon Black pepper powder
- Salt , to taste
- 4 Whole Eggs
- Extra Virgin Olive Oil , for cooking
How to make Whole Wheat Crepe With Eggs And Roasted Peppers Recipe
To begin making the Whole Wheat Crepe With Eggs And Bell Peppers Recipe, first, in a bowl add milk, eggs and beat well. Add fresh cream, salt and beat again until well combined.
Now add wheat flour and beat until no lumps are left and you get a thin smooth batter. Cover and refrigerate it for about 1 hour.
To make the filling - heat 1 teaspoon olive oil in a pan. Break eggs into the oil and mix well until cooked but still soft. Add a pin of salt and mix well. Remove cooked scrambled eggs from pan and set aside.
Into the same pan add remaining 1 teaspoon olive oil. Add sliced onions and sauté till onions turn translucent. Add thinly sliced bell peppers and sauté.
Cook for 3 to 5 minutes on low flame. Add salt and pepper mix well. Remove from stove and keep aside.
Now remove the crepes batter from the fridge, whisk again. Lightly grease the bottom of a skillet with a little butter using a brush or cotton cloth. Heat over medium heat until the pan is hot.
Pour a ladle full of batter into hot pan and swirl the pan so the batter coats the bottom of the pan.
Cook the crepe for about 1 minute, then flip and cook for another 30 seconds. Set aside and repeat with the remaining batter.
Place the cooked crepes on serving plate. Add the roasted bell peppers and eggs on the top of the crepe, fold into half and then again into another half. Repeat this for all the crepes.