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Baked Egg Crepes with Spring Herbs and Avocado: A Healthy Delight

Baked Egg Crepes with Spring Herbs and Avocado.
Print Recipe

Baked Egg Crepes with Spring Herbs and Avocado are a delightful and healthy option for breakfast or brunch, packed with fresh flavors and nutrients.

Ingredients

Scale
  • 4 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped
  • 1 ripe avocado, sliced

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together the eggs, milk, flour, and salt until smooth.
  3. Stir in the chopped parsley and chives.
  4. Heat a non-stick skillet over medium heat and add a little olive oil.
  5. Pour a ladleful of batter into the skillet, swirling to coat the bottom.
  6. Cook for 2-3 minutes until the edges lift, then flip and cook for another minute.
  7. Transfer the crepe to a baking dish and repeat with the remaining batter.
  8. Once all crepes are made, layer them in the baking dish and top with avocado slices.
  9. Bake in the preheated oven for 10 minutes.
  10. Serve warm, garnished with extra herbs if desired.

Notes

  • These crepes can be served with various toppings, such as sour cream or yogurt.
  • Feel free to experiment with different herbs based on your preference.

Nutrition

Keywords: Baked Egg Crepes, Healthy Recipe, Spring Herbs, Avocado

Find it online: https://thehungrytable.net/baked-egg-crepes-with-spring-herbs-and-avocado-a-healthy-delight/