Ingredients
Crepes
- 2 Eggs
- ¾ cup Milk
- ½ cup All-purpose flour
- 1 TBSP Butter melted (plus more for the pan)
- Pinch Salt
- 2 TBSP Hazelnuts for serving chopped
- 2 TBSP Your choice of jam e.g. apricot, fig, or raspberry
- 2 oz Brie cheese sliced thin
- 1 tsp Honey optional, for serving
Chili Oil Scrambled Eggs
- 1 TBSP Butter
- 4 Eggs beaten
- 1 TBSP Chinese chili oil
- 1 tsp Red pepper flakes
- Salt to taste
- Black pepper to taste
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Prepare all ingredients as listed above.
- In a medium bowl, whisk together eggs, milk, flour, melted butter, and salt until smooth.
- In a small dry skillet over medium heat, toast chopped hazelnuts for 3–4 minutes until golden and fragrant. Remove from heat and set aside.
- Heat a nonstick pan over medium heat and brush lightly with butter. Pour about ¼ cup of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each crepe for 1–2 minutes per side until golden. Repeat for more crepes.
- Spread jam across half of each crepe. Top with sliced brie and fold over (in half or quarters).
- Drizzle each crepe with honey if desired, and sprinkle toasted hazelnuts on top.
- To make the chili oil scrambled eggs: Preheat a nonstick skillet over medium-low heat. Add half of the chili oil and the red pepper flakes. While heating, whisk the beaten eggs in a bowl and season with salt and black pepper. Pour into the skillet and gently scramble with a spatula until firm. Remove from heat. Drizzle remaining chili oil over the eggs.
- Brew and prepare the coffee to your liking.
- Serve the crepes with eggs and coffee.
Nutrition
Calories: 684kcal | Carbohydrates: 48g | Protein: 31g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 560mg | Sodium: 514mg | Potassium: 504mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1677IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 5mg
Chili Oil Scrambled Eggs
Ingredients
Crepes
- 2 Eggs
- ¾ cup Milk
- ½ cup All-purpose flour
- 1 TBSP Butter melted (plus more for the pan)
- Pinch Salt
- 2 TBSP Hazelnuts for serving chopped
- 2 TBSP Your choice of jam e.g. apricot, fig, or raspberry
- 2 oz Brie cheese sliced thin
- 1 tsp Honey optional, for serving
Chili Oil Scrambled Eggs
- 1 TBSP Butter
- 4 Eggs beaten
- 1 TBSP Chinese chili oil
- 1 tsp Red pepper flakes
- Salt to taste
- Black pepper to taste
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Prepare all ingredients as listed above.
- In a medium bowl, whisk together eggs, milk, flour, melted butter, and salt until smooth.
- In a small dry skillet over medium heat, toast chopped hazelnuts for 3–4 minutes until golden and fragrant. Remove from heat and set aside.
- Heat a nonstick pan over medium heat and brush lightly with butter. Pour about ¼ cup of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each crepe for 1–2 minutes per side until golden. Repeat for more crepes.
- Spread jam across half of each crepe. Top with sliced brie and fold over (in half or quarters).
- Drizzle each crepe with honey if desired, and sprinkle toasted hazelnuts on top.
- To make the chili oil scrambled eggs: Preheat a nonstick skillet over medium-low heat. Add half of the chili oil and the red pepper flakes. While heating, whisk the beaten eggs in a bowl and season with salt and black pepper. Pour into the skillet and gently scramble with a spatula until firm. Remove from heat. Drizzle remaining chili oil over the eggs.
- Brew and prepare the coffee to your liking.
- Serve the crepes with eggs and coffee.
Nutrition
Calories: 684kcalCarbohydrates: 48gProtein: 31gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 560mgSodium: 514mgPotassium: 504mgFiber: 2gSugar: 18gVitamin A: 1677IUVitamin C: 2mgCalcium: 266mgIron: 5mg
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