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Stuffed Egg Crepes
Stuffed Egg Crepes

Stuffed Egg Crepes

with avocado, arugula, smoked salmon, lime juice and parsley

A quick and very versatile solution that can be served with breakfast, main meal, starter or snack. You can change the filling and even make these crepes a sweet version.

Ana S. Guerreiro

By Ana S. Guerreiro

For 4 people Quick & Easy Low Carb Diet Paleo Diet Fish Mediterranean Family Friendly Breakfast & Snacks

15 min

187 kcal

4 doses

Easy

Ingredients
Arugula

20 gr
Avocado

1 uni
Eggs

2 uni
Fresh Parsley

1 Tbsp
Lime

1 csp
Smoked Salmon

35 gr
White Onion

1 uni
You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

to taste
Sea Salt

1 kg
Vegan Mayonnaise (optional)

1 Tbsp
Water

1 Tbsp
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

187 kcal

781 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Crepes:

01

Beat the eggs well and add the water, the chopped parsley, the chopped onion and a pinch of salt.

02

Pour about 4 tablespoons in a frying pan with non-stick properties and spread quickly as you prepare crepes. It must be very thin.

03

Cook for 1 and a half minutes over medium heat. Turn and leave another 30 seconds and set aside.

For the filling:

04

Crush the avocado well with a fork, season with squeezed lime juice, mayonnaise (optional), salt and pepper.

05

Spread the avocado over the crepe, add the arugula, smoked salmon and wrap.

06

Cut into about 4/5 thick slices (the size of sushi rolls) and you're ready to serve.

Tip: you can also use tuna, ham, chicken breast or turkey instead of smoked salmon.

Note: this recipe is for 4 crepe rolls. An individual dose is equivalent to 1 roll.