Egg and Mushroom Stuffed Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Egg2 count (110 g)
• Water3 tablespoon (45 ml)
• Mushrooms1/2 cup (35 g)
• Oregano1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Cut the mushrooms into thin slices and place in a pan over medium heat with a little water.

3. 3

   Step 3

   Cover and cook over medium heat for 5 minutes until slightly reduced in size.

4. 4

   Step 4

   Separately, mix in a bowl the water with half of the indicated amount of egg and the flour until all the ingredients are combined.

5. 5

   Step 5

   Heat a non-stick pan over high heat. Once heated, pour the mixture.

6. 6

   Step 6

   If you do not have this type of pan, add some oil.

7. 7

   Step 7

   Lower the heat to medium and once the bottom has set, flip the crepe, crack the egg, place it in the center and add the mushrooms.

8. 8

   Step 8

   Season with salt and pepper, cover and let it cook until the egg white sets.

9. 9

   Step 9

   Once ready, fold the ends into a square and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Mushroom Stuffed Crepes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.