Omelette Pancakes Crepes
Elevate your breakfast or brunch game with these versatile and savory Omelette Pancakes Crepes! A delightful fusion of classic omelette flavors and the delicate texture of crepes, this recipe combines fluffy eggs, smooth milk, and flour into a light, thin batter. The result is an irresistible canvas that can be customized with shredded cheese, fresh herbs, or your favorite cooked vegetables like spinach or mushrooms. Perfectly golden and slightly crispy, these crepes are quick to make with just 10 minutes of prep time and a non-stick skillet. Serve them rolled, stacked, or folded, and pair with your favorite savory toppings for a restaurant-quality dish that’s as elegant as it is easy. Whether you're hosting a brunch or craving a satisfying snack, these omelette pancakes crepes will never fail to impress.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 100 grams all-purpose flour
- 250 milliliters milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons butter
- 50 grams shredded cheese (optional)
- 2 tablespoons chopped fresh herbs (e.g., parsley, chives, or dill - optional)
- 50 grams cooked vegetables (optional, e.g., spinach, mushrooms, or bell peppers)
Instructions
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Gradually add the flour to the liquid mixture, whisking continuously to avoid lumps. Continue whisking until the batter is smooth and slightly runny.
If desired, fold in the shredded cheese, fresh herbs, or cooked vegetables for added flavor and texture.
Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter and let it melt, coating the pan evenly.
Pour a ladleful of the batter onto the pan (approximately 1/4 cup), swirling the pan to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Flip it carefully using a spatula and cook for another 1 minute on the other side.
Remove the cooked crepe and transfer it to a plate. Repeat the process with the remaining batter, adding more butter to the pan as needed.
Serve the omelette pancakes crepes warm, either stacked or rolled up, with your choice of savory fillings or toppings, such as extra cheese, fresh herbs, or a dollop of sour cream.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 400 mg | 31% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
