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Spinach Crepes with Scrambled Eggs and Smoked Salmon
This protein-rich breakfast works well on breakfast and brunch buffets or made-to-order for lunch and dinner menus. Delicate scrambled eggs and smoky salmon slices add complementary flavors to these visually vibrant spinach crepes.
1 C flour
2 eggs, raw
1 C milk
1 C Ready-Set-Serve Triple-Washed Spinach
1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted and split
Coconut oil spray, as needed
12 scrambled eggs
12-oz. smoked salmon, sliced
Edible flowers and micro herbs, for garnish
Combine the first seven ingredients in a blender; process until fully mixed and batter is smooth. Let sit for at least one hour, preferably overnight. Remix before using.
Heat an 8- to 10-inch skillet until hot. Throughout the crepe-making process, spray pan with coconut oil.
Pour batter into center of pan, filling 1/3 of the surface, then swirl the pan to spread batter completely around the circle, covering pan. Cook two minutes, then when starting to brown, loosen edge with a soft spatula and flip. Cook second side another one to two minutes.
Remove crepe to surface lined with waxed paper. Repeat until all batter is used. Should make between 12 and 15 crepes.
Fill each crepe with equal portion of scrambled eggs and smoked salmon. Fold into triangles and serve three per portion.
Garnish with edible petals and herbs.
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