Tasty Tuesday: Vegetable Stuffed Crepes

Brinner (breakfast food for dinner) is pretty popular at my house. But I've been trying to eat healthier lately which means that fried eggs, fried potatoes, bacon & toast slathered in butter just won't do. 

•2 eggs

 •1C. all purpose flour

•1/2C. water

•1/2C. milk

•2Tbsp. melted butter or margarine

•1/4tsp. salt

•nonstick cooking spray

•scrambled eggs

•frozen chopped spinach, thoroughly thawed & squeezed dry of excess liquid

•vidalia onion, sliced

•baby portobello mushrooms, sliced

•olive oil

•shredded Swiss cheese

•tomatoes, diced

•Hollandaise sauce

•salt & pepper to taste

 

-In a large mixing bowl, whisk eggs before adding flour, water, milk, butter or margarine & salt. Stir to thoroughly combine. (Mixture will be smooth.)

-In a medium (or large if you prefer) nonstick skillet, lightly spray nonstick cooking spray & heat over med.-high heat.

-Add crepe mixture 1/4C. at time. Quickly remove pan from the heat, slowly turn the pan in a circular motion so the mixture evenly coats the entire bottom. When you no longer see the mixture moving, replace pan over heat.

-After a couple minutes, slightly jerk the pan to see if the crepe moves, if so carefully flip it.

-Cook other side of crepe for 1-2 min. & remove from pan. Repeat process with remaining batter.

-In a nonstick skillet, saute onion in a turn of the pan of olive oil.

-When the onion begins to separate, add the sliced mushrooms & saute until just about done. 

-Add the spinach, stirring well to combine, until heated through. 

-To assemble the crepes, place scrambled eggs down the center & top with vegetable mixture. 

-Roll up & place seam side down on a plate. 

-Top with Hollandaise sauce, diced tomatoes, salt & pepper to taste. 

 

 Enjoy!