Ingredients

The following ingredients have 16 Servings
  • CREPES:
  • 1 cup water
  • 1-1/2 cups milk
  • 1 tablespoon agave syrup
  • 4 large eggs
  • 1 teaspoon salt
  • 2 cups white whole wheat flour
  • SCRAMBLED EGGS:
  • 8 large eggs (beaten)
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • PICO DE GALLO:
  • 2 avocados (pitted and diced)
  • 1 large tomato (diced)
  • 1 tablespoon minced fresh jalapeno
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Instruction

  • Make the crepes: Place water, milk, agave, eggs, salt, and flour in a blender. Blend on high speed until batter is smooth. Refrigerate batter 30 minutes.
  • While batter chills, prepare the eggs: In a large bowl, whisk eggs, milk, and salt and pepper to taste. Heat oil in a nonstick medium skillet over medium heat. Pour eggs into skillet and gently fold eggs as they begin to set. Once eggs are cooked, remove from heat and keep warm.
  • Make the pico de gallo: In a medium bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate until ready to use.
  • Cook the crepes: Lightly grease a medium nonstick skillet, then heat over medium-high heat. Working in batches cook crepes by 1/4 cupfuls, flipping crepes once top appears dry, then an additional 1 minute on opposite side. Repeat with remaining batter.
  • Assemble the crepes: Fill crepes with warm scrambled eggs, and fold crepes into quarters. Serve crepes with pico de gallo on top. Enjoy!