Inspiration comes from tasty.co where I first saw the idea of packing fried eggs like this. I adapted the recipe so that it matches my taste and interests – different quantities, whole-wheat flour usage and no butter.
I would say that this is a breakfast recipe for mornings when you don’t rush to work and you are looking for a more sophisticated way to eat fried eggs 🙂
Servings: 2
Calories: 400kcal
Ingredients
Crepes
- 1 large egg
- 160 ml low fat milk 1.5%fat
- 65 g whole-wheat flour
- 1 pinch of salt
Filling
- 2 eggs
- 80 g low fat mozzarella
- 50 g cured ham
- 60 g baby spinach
- 2 garlic cloves
- 1/4 red onion
- 1 pinch salt, black pepper and ground chili salt
Instructions
- Turn on the oven at 180C.
- Peel and finely slice the quarter onion and the garlic cloves.
- Preheat a non-stick pan and cook the onions and garlic for 1-2 minutes, then add the spinach and cook them for 3 more minutes. Season with salt and pepper.
- Fry 2 eggs on a non-stick pan (yolk should be still liquid).
- Prepare the composition for the crepes by mixing together the flour, the salt and the remaining egg, then gradually pouring the milk until a smooth liquid is formed.
- Preheat a crepe pan on low heat.
- Pour a cup of batter into the pan and cook on each side until bubbles come to surface. Repeat the process for the other crepe as well.
- Prepare a baking tray with baking paper.
- Add the crepes on the tray, add top each one with: half of the cured ham, half of the mozzarella, half of the spinach composition and the fried egg on top.
- Fold the sides of the crepes so that you create a square pocket.
- Season with chili salt and then bake for 5 minutes.
