Egg and Spinach Brunch Crepes
ContinentalBrunchDesi eggsMedium
Thin crepes filled with spinach, cheese and egg — a light, elegant brunch that uses everyday Pakistani ingredients.
Prep time15 min
Cook time20 min
Total time35 min
Servings4
Ingredients
- 4 eggs
- 1 cup flour (maida)
- 1 cup milk
- 1 cup spinach leaves, chopped
- 1/2 cup cheese, grated
- 1 tbsp butter
- 1/2 tsp salt
- Black pepper to taste
Method
- Whisk the flour, 2 eggs, milk and salt into a smooth, thin batter. Rest for 10 minutes.
- Melt a little butter in a pan and cook thin crepes, 2 minutes per side. Set aside.
- Scramble the remaining 2 eggs with the spinach until just set.
- Fill each crepe with the spinach egg and a sprinkle of cheese, then fold into quarters.
- Warm the filled crepes in the pan for 1 minute and serve.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)14 g
Fat (estimate)14 g
Carbs (estimate)32 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the crepes thin — a ladle of batter is enough for each one. Food safety: cook eggs until fully set. Allergens: contains egg, milk and wheat (flour). Substitute: use whole wheat flour (atta) instead of maida, or fill with mushrooms instead of spinach. Nutrition figures are estimates only.