Spinach Omelette Crepes
The Crepe recipe makes 8 crepes. The omellete recipe is per omelette, therefore you may need to double or triple as needed.
Servings 1
Ingredients
- For the Crepes:
- 2/3 cup all-purpose flour
- 3/4 teaspoon white sugar
- 1/8 teaspoon salt
- 2 eggs
- 1-1/3 cups milk
- 1 tablespoon and 1 teaspoon butter melted
- For the Spinach Omelette:
- 2 eggs
- 1 cup torn baby spinach leaves
- 1 tablespoon grated Parmesan cheese
- 1/4 cup shredded mozzarella
- 1/4 teaspoon onion powder
- salt and pepper to taste
- For the Fresh Tomato Salsa:
- 1 stem tomato diced
- 1/2 jalapeno diced
- 1/4 cup cilantro chopped
- Salt to taste
Instructions
- To Make the Crepes: Combine sugar and salt; set aside.
In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. - Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Cook for 1-2 minutes on each side. Remove from heat and cover with towel until ready to use.
- To Make the Spinach Omelettes:
- In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
- In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Sprinkle with cheese, reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
- To Assemble: Combine all the ingredients for the salsa in a small bowl. Lay a Crepe flat on a plate; place the omelette on the crepe and wrap into a log. Place seam down on plate and top with the fresh tomato salsa.