Savory Crepes with Fried Egg

salty, savory, filled, flat, fluffy protein pancakes

A plate of savory crepes with fried egg, with a few baby spinach leaves on the side for garnish
Goal muscle_building
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 300
Protein 36 g
Fat 13 g
CARBOHYDRATES 8 g
Ingredients …

2 Persons

You will need

230 ml water
2 eggs
2 slices chicken or turkey breast (or crumbled feta/shredded cheese)
salt, pepper, and dill

Savory Crepes with Fried Egg

salty, savory, filled, flat, fluffy protein pancakes

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
This could be your Sunday breakfast! It’s never been this easy to make savory crepes. Just whisk up our Protein Pancakes mix and you’re done! Golden-brown, fluffy, and done in less than 5 minutes – and the fried egg practically cooks itself! You won’t find more protein in any other breakfast.

Preparation

  • Add the pancake mix and water into a shaker or bowl. Whisk or shake until a smooth batter is formed.
  • Heat half the coconut oil in a large pan until just before it's smoking. Pour a ladleful of crepe mix into the pan and flip when the bottom side is cooked.
  • Cook two crepes and set aside.
  • Add the rest of the coconut oil to the pan on medium heat. Carefully crack 2 eggs into the pan and cook the fried eggs to your desired firmness.
  • Lay a slice of chicken or turkey breast (or cheese for a veggie version) in the middle of each crepe. Top with the fried egg. Fold the edges towards the middle, but don't cover the egg.
  • Garnish with salt, pepper, and dill.
  • Enjoy!

Our tip

For vegetarian-friendly savory crepes, switch the chicken or turkey breast out for feta or shredded cheese.
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