This Mother’s Day I’m showing my mom how much I love and appreciate her with this savory egg crepe recipe made with Eggland’s Best eggs. It’s the least I could do for the person who has made me countless breakfasts growing up!
Growing up I went through a lot of different food stages. I liked something one week and hated it the next. My mom probably wanted to pull her hair out at the amount of times she made something I refused to eat it. Dinners were a struggle, and I’ll admit that was stubborn and picky more times than not. No matter what dinner ended up being, there was always eggs and two buttered pieces of toast with fruit for breakfast. My mom would make this breakfast for me every single day before school and it was something I never remember not eating it.
Between this breakfast and the countless peanut butter sandwiches my mom made for me for school lunches, there’s almost no way I can truly thank her for being my short order cook and for always showing her love through the foods she made for me. I didn’t know it at the time but she was truely laying the foundation for my interest in food and nutrition and helping my day get off to the best possible start with a wholesome breakfast.
As my interest in food and nutrition began to grow so did my relationship with my mom and for that I am saying thank you to her this Mother’s Day the only way I know how–through our love language, the language of food.
I’ve teamed up with Eggland’s Best this Mother’s Day to create this delicious and nutritious brunch recipe for mom that I hope you’ll consider making for your mom too!
This Sunday, I’m letting mom stay in bed an extra hour and I’m making a breakfast for her that are reminiscent of the breakfasts she always made for me as a kid. Breakfasts that always started with eggs. These savory egg crepes put a fun twist on crepes and their fancy look will make your family think you spent a long time in the kitchen, when in fact they are super quick to make!
I always have a carton of Eggland’s best eggs in my fridge, which makes breakfast a no brainer. Not only do their eggs stay fresher longer than ordinary eggs, but they also have 6 times the vitamin D and more than double the B12 of ordinary eggs! These two nutrients are crucial for overall mood and energy and one of the reasons I incorporate eggs in as many dishes as I can.
Worried about cholesterol? Don’t be! The most recent 2015-2020 Dietary Guidelines lift the previous limit on daily cholesterol intake concluding that dietary cholesterol is in fact not a driving factor in the increase of blood cholesterol as much as saturated fat and other factors can be. The guidelines now support regular egg consumption along with nutrient-rich whole foods as part of all of the healthy patterns.
For the average person, it’s perfectly safe to eat two eggs per day. Eggs are a good source of nutrients like carotenoids that are important for eye health.
Eggs do contain saturated fat (1.6 grams per egg), a type of fat that the American Heart Association recommends keeping to no more than 6 percent of daily calories. It’s important to keep this in mind for the diet overall along with maintaining a well-rounded eating pattern filled with different fruits, vegetables, whole-grains and varying sources of protein. Eggland’s Best eggs have 25% less saturated fat compared to regular eggs.
These savory egg crepes call for two EB eggs in the batter and one EB egg per crepe, a great source of protein for your breakfast! The protein found in eggs is considered to be a ‘complete protein’, or a composition that can supply all of the body’s requirements with all of the essential amino acids. When I start my day with Eggland’s Best eggs not only am I fuller for longer but I feel good knowing that I’m also getting these added benefits from choosing their eggs*:
- 25% less saturated fat
- More than double the omega-3’s
- 10X more vitamin E
- 38% more lutein
- An excellent source of vitamin B12 and B5
- 60 calories vs. 70 calories
*compared to regular eggs
Eggland’s Best eggs come from hens fed a wholesome, all-vegetarian diet consisting of healthy grains, canola oil, and a supplement of rice bran, alfalfa, sea kelp, and Vitamin E. The Eggland’s Best hen feed contains no animal by-products and no recycled or processed foods. They never use hormones, steroids, or antibiotics of any kind.
As our population and generation grows more and more concerned with where their food is coming from, knowing that Eggland’s best takes pride in the entire process from what they feed their chickens to performing more than 200,000 quality tests at the farm and store level makes putting a cartoon into my cart at the grocery store a no brainer. They have a variety of products from cage-free to organic and even hard cooked peeled eggs that make it easy to incorporate into your diet even if you are on-the-go.
If you follow me on Instagram than you know I’ll eat eggs any way, shape, and form! Their versatility makes them so fun to experiment with in the kitchen. Here are a few of my favorite egg gadgets including the perfect crepe pan that no kitchen should be without! See something mom doesn’t have? These could make the perfect gift plus the meal!
Check out a few of my other Eggland’s Best egg creations here, and here and be sure to follow Eggland’s Best on Instagram and check out their website at www.egglandsbest.com! Head over to my Instagram and be sure to enter my current giveaway with Eggland’s Best for a chance to win a kitchen prize pack that includes FREE EB coupons, frying pan, pot holders, freezer bag, and their new cookbook. It runs until Sunday, May 13th!
These savory egg crepes make the perfect special Sunday breakfast. Thin, crispy and buttery crepes enclose a savory spinach and egg mixture for a balanced breakfast! Add more vegetables if you like!
For the Crepe Batter:
- 1 cup all-purpose flour
- 1 ⅔ cup 2% milk
- 1 stick butter, unsalted & melted
- 2 Eggland’s Best eggs
- Pinch of salt
- 1 tbsp. coconut oil
For the Crepe Filling:
- 2 cups spinach
- ¼ cup shredded mozzarella cheese
- 2 Eggland’s Best eggs
- Red peppers or sauteed mushrooms (optional)
- In a medium bowl, mix together flour, milk, melted butter, egg and salt until thin batter appears. Heat a medium-sized round skillet over medium heat and coat with coconut oil. Use a 1/4 cup measuring cup to pour batter onto skillet forming a round, very thin pancake. Cook the crepe for about 2 minutes, until the bottom is light brown. Use a spatula to loosen the edges and flip to cook the other side.
- Stack crepes on a plate one on top of another until all of the batter is used up. Add spinach to saute pan on low heat until wilted. Mix in cheese until just combined. Remove from pan and use the same pan to break EB egg into. Cook on medium heat until membrane is white and no longer transparent. Repeat with second egg.
- To assemble the crepes talk one crepe on a plate, top with spinach and cheese first, and gently lay the egg onto one side of the center. Take the corners of the crepe and fold in, pinching the edges until they stick together.
- Serve immediately and enjoy!
If you can’t get the crepe corners to stick together use a little bit of honey.
Happy Mother’s Day to all the moms out there!
Pin these savory egg crepes!