Screaming Egg Skillet Stuffed Crepes Recipe with Habanero Peppers
Crepes are always fun for breakfast. They're so versatile, like airy little pancakes that you can either serve on their own or fill with whatever your heart desires. This morning our hearts desired some spice! We took the ingredients of a hearty skillet breakfast and stuffed it into crepes.
Ingredients
- FOR THE CREPES
- 1 cup whole wheat flour
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup water
- Pinch of salt
- 1 teaspoon sugar
- 2 tablespoons melted butter
- FOR THE STUFFING
- 2 eggs, beaten
- 4 petite yellow potatoes, diced
- 2 jalapeno peppers, chopped
- 2 habanero peppers, chopped
- 1 teaspoon butter
- 1 teaspoon minced garlic
- 4 ounces Mexican style cheese, shredded
Cooking Directions
- STUFFING: Heat a pan to medium heat and add butter and potatoes. Cook about 8 minutes, or until potatoes soften.
- Add jalapeno peppers and habanero peppers. Cook 4 more minutes.
- Add garlic and cook 1 minute.
- Add eggs and cook 3 minutes, or until egg sets.
- Remove from heat and cover.
- CREPES: Combine all ingredients in a mixing bowl and mix until smooth. For thinner crepes, add a bit more water.
- Heat a lightly oiled frying pan or crepe pan to medium heat.
- Pour about 1/4 cup crepe mixture onto pan and spread by tilting pan.
- Cook crepes about 2 minutes until the bottoms are lightly browned. Flip and cook the other side about 30 seconds, or until crepe is set.
- Set crepes onto plates and divide stuffing mixture between them.
- Fold in half, then top with shredded cheese.
- Microwave for 1 minute, until cheese is melted.
- Serve!
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