If you’re looking for a healthy yet decadent way to start your day, you have to try these breakfast crepes with smoked salmon, eggs, red onions, capers, and chives. They’re easy to make and have almost 40 g of protein!
Whisk together the crepe ingredients in a mixing bowl.
Pour about 1/3 cup batter onto a hot small pan and cook the crepe for approximately 1 minute on each side. You should end up with four crepes from the batter.
Set the crepes aside.
Whisk together eggs, milk, salt, and pepper in a mixing bowl and pour on a hot pan.
Move the egg mixture around with a spatula while it cooks to make scrambled eggs. It should only take 2-5 minutes depending on how wet you want your scrambled eggs.
Slice the red onion finely.
Place scrambled eggs, salmon, onion, and capers on the crepes and sprinkle with chopped chives.
This recipe is for four breakfast crepes with smoked salmon. One serving is two filled crepes, so this full recipe will yield two servings.The most important part of making crepes is making sure your pan is fully heated. Adding the batter while the pan is still warming up will not work.Once the pan is hot, pour in your crepe batter and swirl it around quickly to evenly coat the bottom of the pan. After one minute, very gently flip the crepe to brown both sides.These crepes are great for a variety of healthy fillings. A few other ideas are sweetened cream cheese with berries, nut butter and strawberries, or ham and cheddar scrambled eggs with zucchini.Leftover crepes can be stored in an airtight container in the refrigerator for a few days. Reheat gently in a pan over low heat.