We absolutely adore crêpes filled with jam, quark, or nut butter. However, you can also enjoy them even if you’re not a fan of sweet delicacies. For such occasions, we have prepared a recipe for crêpes filled with spinach, salmon, and a sunny-side-up egg. They are packed with protein and delicious taste, making them perfect for both breakfast and lunch.
Ingredients for crêpe batter:
Ingredients for the filling:
- 250 g baby spinach
- 100 g smoked salmon (canned salmon can also be used)
- 2 eggs
- 2 cloves of garlic
- a pinch of salt
- a pinch of black pepper
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Method:
In a bowl, mix the flour with the protein powder, salt, black pepper, and basil. Afterwards, add the egg and milk to the dry ingredients and mix them together thoroughly.
Next, prepare the pan, giving it a quick spray with cooking oil in a spray, heating it up until it’s nice and hot. Then, cook the batter on both sides until golden brown (repeat to make two pancakes from the entire mixture).
Once the pancakes are ready, you can start preparing the filling. Sauté the baby spinach in a pan over low heat. When the spinach starts releasing its juices, add crushed garlic and season it with a pinch of salt and pepper. Continue cooking for a little while longer to let the flavours meld together.
Prepare the eggs separately in a pan, sunny-side-up style (season with salt and pepper if desired). Then you can proceed to fill the crêpe. Spread out the crêpe, first placing the sautéed spinach on it, followed by the salmon, and then the sunny-side-up egg.
Repeat the process to make 2 servings and you can dig right in. They go great with a side salad.
Discover our bestsellers:
| Energy | 393 kcal |
| Protein | 41 g |
| Carbohydrates | 21 g |
| Fat | 15 g |
| Fibre | 5 g |
If you are on the lookout for a delicious protein-packed savoury breakfast, then these crêpes with salmon and sunny-side-up egg are the ideal choice.
Don’t hesitate and share your creations with us on social media using the hashtag #gymbeamcom
