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Breakfast Crepes

I don’t make crepes often, but when I do, I really enjoy it.

So I though why not having crepes for breakfast?

I knew I wanted to make savory version for breakfast.

So I started with sauteing garlic, onions, Maitake mushrooms, and peas.

I stuffed my crepes with the vegetable filling and then served with soft scrambled tofu.

My husband and I both resisted our urge to drizzle things like ketchup or hot sauce.

Sometimes we do it as a habit even before having the first bite.

We were glad that we didn’t, because these crepes were just delicious as they were.

Have an awesome Saturday everyone!

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  1. Lori Fox wrote:

    Looks delicious! What made your tofu yellow? Curry? Tumeric?

    Reiko Reply:

    Thank you, Lori.
    I used turmeric for the tofu. Turmeric is probably one of favorite spices.

    Saturday, January 27, 2018 at 2:16 pm | Permalink
  2. Lori Fox wrote:

    Thanks Reiko! I know you’re doing plant-based, bought I bought paneer yesterday from a local organic cheese-maker and will be making Saag Paneer. You cube and fry the paneer similar to the way you would tofu, before adding the other ingredients. We both love Indian food. Say hi to Terry!

    Reiko Reply:

    Lori, homemade Saag Paneer sounds awesome, especially with local organic paneer. I love Indian food, and we go to a Nepalese/North Indian restaurant in St. Paul probably twice a month! We don’t eat anything with cheese, but their vegetable momo is delicious and their curry is super tasty too.

    Sunday, January 28, 2018 at 11:46 am | Permalink
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