We love eggs in our house. Scrambled, poached, hard-boiled, and in omelets are almost always a hit, but adding a dose of green veggies has been a touch sell—until now. These Super Cheesy Crepes with Greens are soft enough for even the youngest toddlers and they have just enough cheese to balance out the flavor of the greens. We all love them plain, dunked into salsa, or dipped into ketchup.
No matter what we grow in our garden, we always have a crazy amount of greens. From spinach in the spring to kale and Swiss chard in the summer, I am constantly looking for new ways to use them up. Pesto is wonderful, sure, as is Peanut Sauce, but incorporating them into breakfast is a really nice way to start the day. And delivering them in the form of eggs is familiar for toddlers. My only regret with this recipe is that I didn’t think of it sooner!
For this idea, you can use whatever kind of greens you have on hand or you like the flavor of. This makes a good breakfast, but it’s also a nice and easy dinner idea for days when you want to serve up something nutritious to the little one but you don’t want to spend all night in the kitchen.
(The pink plate is from Replay.)
Super Cheesy Crepes with Greens
If you want to make these a little easier, simply scramble the mixture instead of making crepes.
Makes one toddler portion and one adult portion, or 2-3 toddler portions
- 1 small bunch greens like Swiss chard, kale, or spinach
- 3 eggs
- 2 ounces shredded cheddar or Mozzarella cheese
- 2 tablespoons Parmesan cheese
- salt and pepper to taste
- Wash and remove the greens from stems if using chard or kale and place into a large heat-proof boil. Heat water to a boil and pour over top of greens to cover. Let sit for about a minute. Drain and squeeze very dry. (You can also steam the greens if you prefer.)
- Place the greens into a blender with the eggs and the cheeses. Process until smooth, or for about 30 seconds. Heat a small nonstick or stainless skillet over medium-high heat. Grease with nonstick spray.
- When the pan is hot—hold your hand an inch over it and it should be very hot—pour in 2-3 tablespoons batter. Swirl to thinly coat the bottom of the pan. Let set for 30-45 seconds, then carefully flip with a spatula. Finish cooking for about 30 seconds and carefully remove to a plate. Roll or chop to serve. Serve with a sprinkle of salt, ketchup, or salsa, as desired. Store any leftovers in an airtight container for up to 2 days and reheat slightly to serve.