Whole wheat Savory Crepes with Egg Filling

Whole wheat Savory Crepes with Egg Filling

The goodness of whole wheat crepes with a lovely, soft egg filling - perfect breakfast for any season!!


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  • CourseBreakfast
  • CuisineAmerican
  • Servings3 servings
  • Cooking Time45 minutesPT0H45M


Whole wheat flour
3/4 Cup
To Taste
Toned Milk
1 Cup
Large Egg or small
2 ones 1
Olive Oil
2 Tablespoons
Egg Filling
Eggs, beaten with salt and pepper
Onion, finely chopped
Small tomato, finely chopped
Green chilli, finely chopped
Zucchini, bell pepper or any Vegetable, chopped
Coriander leaves, chopped
1 Tablespoon
To Taste
To Taste
Vegetable oil
1 Tablespoon


  1. For the egg filling: Heat a pan, add the oil and toss in all the vegetables on low heat.
  2. Add salt and pepper to taste, and stir fry till soft.
  3. Turn on the heat and add in the beaten eggs. Keep stirring the mixture with a wooden spoon, scraping the bottom of the pan as you go, breaking up the parts of cooked egg.
  4. Stir in the coriander leaves. When the eggs appear to be completely cooked, turn off the heat.
  5. For the Crepes: Put the flour and salt in a bowl and whisk together till mixed.
  6. Break in the eggs, add the oil and give it a mix. Add in the milk slowly and whisk together to form a smooth batter. Let it rest for 30 minutes.
  7. Heat a non stick pan, and on medium heat, pour in a ¼ cup measure of batter and swirl the pan around.
  8. Let the crepe cook till the edges are browned and appear crispy.
  9. Place your filling in the centre, fold up in halves or quarters and serve.