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!
Servings 16 crepes
Calories 185kcal
Ingredients
- CREPES:
- 1 cup water
- 1-1/2 cups milk
- 1 tablespoon agave syrup
- 4 large eggs
- 1 teaspoon salt
- 2 cups white whole wheat flour
- SCRAMBLED EGGS:
- 8 large eggs beaten
- 1/2 cup milk
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- PICO DE GALLO:
- 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
Instructions
- 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!
Nutrition
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