Savoury Breakfast Crepes
Preparation Time: 30 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients
For the crepes
- Large eggs, 2
- Low-fat plain milk*, 1 cup
- Water, ¼ cup
- Unsalted butter, 2 tablespoons (melted)
- Wholewheat flour*, 1 cup
- Lower-sodium salt*, ¼ teaspoon
- Healthier oil*, 1 teaspoon
For the fillings
- Lean chicken, 200g (minced)
- Dried oregano, ½ teaspoon
- Garlic powder, ½ teaspoon
- Lower-sodium salt*, ¼ teaspoon
- Healthier oil*, 1 teaspoon
- Large eggs, 2 (beaten)
- Lower-sodium salt*, ¼ teaspoon
- Black pepper, ½ teaspoon (coarsely ground)
- Medium tomatoes, 2
Method
- Step 1: Prepare the crepes by adding all the ingredients into a blender and blending for 30 seconds. Let the batter sit for 30 minutes.
- Step 2: Coat a heated non-stick pan with 1 teaspoon healthier oil, then spread the oil with a piece of kitchen paper.
- Step 3: Pour ½ cup of batter onto the oiled pan, then spread the batter thinly by swirling and tilting the pan.
- Step 4: Cook the crepe for 40 to 60 seconds on medium low heat, then use a thin spatula to flip the crepe. Continue until all the batter is completed.
- Step 5: Using the same pan, add 1 teaspoon healthier oil, then minced chicken along with the dried oregano, garlic powder and lower-sodium salt. Stir to mix the spices properly into the chicken.
- Step 6: Cook on medium low heat for about 3 to 5 minutes until the chicken is cooked. Remove and set aside.
- Step 7: Using the leftover oil from the chicken in the pan, add beaten eggs along with lower-sodium salt and pepper. Let the eggs cook for about 30 seconds then use a spatula to scrape the eggs from the centre to the side of the pan. Let the eggs cook again for 30 seconds before repeating until the eggs are cooked.
- Step 8: Slice tomatoes in thick cuts, then place tomatoes on the same pan to slightly char them.
- Step 9: Serve crepes by folding them into triangles, then plate with a side of the chicken sausage mince, eggs and tomatoes.
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CONTRIBUTED BY
Health Promotion Board
