Easy to Make Matcha Crepes
These matcha egg crepes make the perfect special Sunday breakfast. Thin and fluffy they are great both sweet with yogurt and berries and savory with spinach and an egg inside! No matter how you top them they make a special breakfast!
Ingredients
For the Crepe Batter:
- 2 large eggs
- 1/4 cup butter melted
- 8 tbsp. all-purpose flour
- 2 tbsp coconut sugar*
- 1/2 cup + 2 tbsp. almond milk**
- 1 tbsp. water
- 1/2 tsp. vanilla
- 1 tsp. matcha green tea powder optional
- coconut oil cooking spray to grease the pan
Sweet + Savory Suggestions for Crepe Filling:
- greek yogurt
- nut butter
- spinach mushrooms & an egg
- nutella
- fresh fruit
- jam
- cream cheese and smoked salmon
Instructions
- Combine all of the crepe ingredients in a blender, except the flour. Mix together and add in the flour, 1 tbsp at a time, blending just until all of the flour has been mixed in.
- Chill the batter in the fridge for 30 minutes.
- If adding matcha, whisk it into the batter after it has chilled. It's ok if you still see some green specks.
- 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.
- Fill with sweet or savory toppings and fold in half or into triangle pieces.
Notes
*Can use regular sugar.
**Can use regular milk if preferred