Breakfast Crepes with Scrambled Eggs, Kale & Fontina Cheese

  I am finally sharing a new one with you tonight! I have been so busy with getting the new house set up, camping trip in Maine then visiting family in NC! I have NO idea where the month of August has gone!  I’m excited to be sharing my recipe for Breakfast Crepes with Scrambled Eggs, Kale & Fontina Cheese. I love starting my day with a nice healthy meal to get me going in the morning and this one certainly hits the spot every time.  Crepes are amazing!!! They take a little time to make a batch but it is all worth it in the end. If you’ve never had, crepes are a very thin pancake like batter. They can served simply with a little powdered sugar, stuffed with something sweet or something savory and they are always delicious! My boys are frequently requesting crepes and I don’t mind one bit because I really do love making them. The boys, they had the crepes rolled with peanut butter and jelly while I wanted something a little healthier. I am super blessed to have a garden that has been doing very well and I happened to have lots of garden fresh kale on hand. So I figured why not do some scrambled eggs and throw in some cheese as well. The result, delicious! A while back I went ahead and treated myself to an electric griddle crepe maker. They are pretty inexpensive and making a crepe on them is really fun!!!  No worries though you can absolutely make a delicious crepe in a regular non stick pan too! Print Breakfast Crepes with Scrambled Eggs, Kale & Fontina Cheese Author: Angela LeMoine   Ingredients 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 Instructions 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. 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. 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. Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm. 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. 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. 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. Serve with fresh fruit of sliced tomato. 3.3.3077 You may also like: Blueberry Cheesecake Crepes Crepes with Whipped Orange Ricotta & fresh Strawberry Sauce