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Savory Scrambled Egg Crepes with Avocado Pico de Gallo

Classic crepes get a savory makeover when they're filled with scrambled eggs and covered in an amazing avocado pico de gallo! --- The ultimate Cinco de Mayo breakfast!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 crepes
Calories 185kcal


  • 1 cup water
  • 1-1/2 cups milk
  • 1 tablespoon agave syrup
  • 4 large eggs
  • 1 teaspoon salt
  • 2 cups white whole wheat flour
  • 8 large eggs beaten
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 2 avocados pitted and diced
  • 1 large tomato diced
  • 1 tablespoon minced fresh jalapeno
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper to taste


  • Make the crepes: Place water, milk, agave, eggs, salt, and flour in a blender. Blend on high speed until batter is smooth. Refrigerate batter 30 minutes.
  • While batter chills, prepare the eggs: In a large bowl, whisk eggs, milk, and salt and pepper to taste. Heat oil in a nonstick medium skillet over medium heat. Pour eggs into skillet and gently fold eggs as they begin to set. Once eggs are cooked, remove from heat and keep warm.
  • Make the pico de gallo: In a medium bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate until ready to use.
  • Cook the crepes: Lightly grease a medium nonstick skillet, then heat over medium-high heat. Working in batches cook crepes by 1/4 cupfuls, flipping crepes once top appears dry, then an additional 1 minute on opposite side. Repeat with remaining batter.
  • Assemble the crepes: Fill crepes with warm scrambled eggs, and fold crepes into quarters. Serve crepes with pico de gallo on top. Enjoy!


Serving: 1g | Calories: 185kcal | Carbohydrates: 15.6g | Protein: 8.1g | Fat: 10.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 8.1g | Cholesterol: 140mg | Sodium: 215mg | Fiber: 3.3g | Sugar: 2.4g