I don’t understand people who don’t eat breakfast.
Like…do they realize all the breakfasty amazingness they're missing out on every morning!? Eggs, pancakes, bacon, oatmeal, smoothies, CREPES! But, whatever, they can do their thing. I’m over here sipping my coffee and nibbling my bacon like, “Can we just have breakfast for every meal?”
I think yes. That’s definitely an option. So when you’re making this recipe, don’t feel the need to restrict eating this breakfasty deliciousness to before noon.
Mix the batter, sauté the mushrooms, fry an egg, and you’re done! Easy and super classy!
The egg wrapped in egg-based crepes make this a great high-protein breakfast. Plus, mushrooms have antioxidants that are so good for you, and goat cheese is easier to digest (for those of us who just can’t do dairy).
It’s really just the perfect combination of classy breakfast flavors that will actually impress anyone.
So…let’s make some breakfast!
Mushroom and Goat Cheese Breakfast Crepes
- 3 eggs
- 1 1/2 cups almond milk
- 1/2 cup sweet rice flour
- 1/2 cup brown rice flour
- 1 tsp vanilla
- 1/4 tsp salt
- olive oil
- 1 cup white button mushrooms
- salt and pepper, to taste
- 4-6 eggs
- crumbled goat cheese, to taste
- opt: fresh rosemary to garnish
Mix crepe batter ingredients in blender, or whisk by hand until no lumps remain. Heat a medium-sized skillet and grease with butter or coconut oil. To cook the crepes, turn the heat to low and pour 1/3 cup batter into the pan. Swirl the batter around and then put a lid on the skillet. Let it cook for about 1.5-2 minutes. You don’t need to flip the crepe; just turn it out onto a plate. Keep doing this until all the batter is gone, re-greasing the pan as needed. You can store the batter in the refrigerator for up to five days.
Wash and slice the mushrooms. Now, lightly grease a small fry-pan with olive oil and sauté the mushrooms until soft and golden. Season with salt and pepper to taste.
Fry the eggs, and then assemble the breakfast: start with a crepe, then a fried egg, then fold the crepe over the egg and top with sautéed mushrooms, goat cheese, and rosemary.