Breakfast Crepes with Scrambled Eggs, Kale & Fontina Cheese
  • For the Crepes:
  • 1½ cups flour
  • 2 eggs
  • ⅛ tsp baking soda
  • 2½ cups milk
  • 2 Tbsp powdered sugar
  • For the Filling:
  • olive oil
  • a large bunch of kale, roughly chopped
  • a dozen eggs
  • shredded fontina cheese
  1. Mix all the ingredients for the crepe batter together. Whisk until well combined and smooth. Allow the batter to settle for at least 15 minutes.
  2. To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about ⅓ cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
  3. They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.
  4. Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm.
  5. As the crepes are cooking you can go ahead and heat a large pan over medium high heat, add a few drizzles of olive oil and the kale. Season lightly with salt and pepper. Cook the kale until tender, about 10-15 minutes.
  6. In a bowl, whisk together the eggs, season with salt and pepper. Pour into a pan over medium low heat. Cook through, stirring occasionally to prevent burning.
  7. To assemble, lay a crepe down, to the center of the crepe add some of the scrambled egg, kale and fontina cheese and roll it up.
  8. Serve with fresh fruit of sliced tomato.
Recipe by LeMoine Family Kitchen at