Make breakfast feel extra special with these easy to make matcha crepes! These really thin pancakes are easier to make than you may think and delicious!
Crepes will forever remind me of studying abroad in Paris where I ate Nutella crepes underneath the Eiffel Tower as the sun was setting and didn’t have a care in the world. This easy matcha crepe recipe can almost take me back to that very moment, and if you’ve never had crepes before this one is for you!
Why the addition of the matcha? Matcha is green tea powder that is bursting with antioxidants, plus look at how pretty these turned out green!
On regular week day mornings you can catch me eating my favorite breakfast combination of a scrambled egg plus a banana and creamy peanut butter mixed with hemp seeds. This breakfast fuels my morning and I know that I need the protein from the egg because on days when I don’t have it, I’m more ravenous throughout the day.
I’ve used Eggland’s Best eggs for this recipe! They are the only eggs I buy, and here’s why:
- Eggland’s Best eggs stay fresher longer than ordinary eggs, and 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 why eggs are such a breakfast staple for me on weekdays and weekends.
- They contain 25% less saturated fat, more than double the omega-3’s, 10X more vitamin E , 38% more lutein, are an excellent source of vitamin B12 and B5 and contain 60 calories vs. 70 calories in 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.
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.
Eggs go way beyond just breakfast time in my book. Scrambled, hard-boiled, fried, poached, over easy….I’m here for all of it!
You can use a regular pan to make these crepes, however I recommend this crepe pan for easing flipping!
If you’re into these crepes, be sure to try this recipe for pumpkin crepes and this one for healthy pumpkin banana pancakes–both delicious for weekend brunch!
Easy to Make Matcha Crepes
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
XOXO
Maggie
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