Whole wheat Savory Crepes with Egg Filling

Whole wheat Savory Crepes with Egg Filling

The goodness of whole wheat crepes with a lovely, soft egg filling - perfect breakfast for any season!!



  1. 3/4 Cup Whole wheat flour
  2. To Taste salt
  3. 1 Cup Milk Toned
  4. 2 small ones 1 Egg Large or
  5. 2 Tablespoons Olive Oil
  6. 5 eggs salt pepper , beaten with and
  7. 1/2 Onion , finely chopped
  8. 1 tomato small , finely chopped
  9. 1 green chilli , finely chopped
  10. 1 Zucchini bell pepper , or any Vegetable , chopped
  11. 1 Tablespoon coriander leaves , chopped
  12. To Taste salt
  13. To Taste pepper
  14. 1 Tablespoon vegetable oil


45 mins
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    For the egg filling: Heat a pan, add the oil and toss in all the vegetables on low heat.

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    Add salt and pepper to taste, and stir fry till soft.

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    Turn on the heat and add in the beaten eggs. Keep stirring the mixture with a wooden spoon, scraping the bottom of the pan as you go, breaking up the parts of cooked egg.

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    Stir in the coriander leaves. When the eggs appear to be completely cooked, turn off the heat.

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    For the Crepes: Put the flour and salt in a bowl and whisk together till mixed.

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    Break in the eggs, add the oil and give it a mix. Add in the milk slowly and whisk together to form a smooth batter. Let it rest for 30 minutes.

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    Heat a non stick pan, and on medium heat, pour in a ¼ cup measure of batter and swirl the pan around.

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    Let the crepe cook till the edges are browned and appear crispy.

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    Place your filling in the centre, fold up in halves or quarters and serve.

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