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Breakfast Crepes with Scrambled Eggs, Kale & Fontina Cheese

Today I'm sharing my recipe for Breakfast Crepes with Scrambled Eggs, Kale & Fontina Cheese. I love starting my day with a nice healthy meal.
Course Breakfast
Cuisine Italian
Keyword breakfast, crepes, Fontina Cheese, Scrambled Eggs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Angela LeMoine


  • For the Crepes:
  • cups flour
  • 2 eggs
  • tsp baking soda
  • cups milk
  • 2 Tbsp powdered sugar
  • For the Filling:
  • olive oil
  • a large bunch of kale roughly chopped
  • a dozen eggs
  • shredded fontina cheese


  • Mix all the ingredients for the crepe batter together. Whisk until well combined and smooth. Allow the batter to settle for at least 15 minutes.
  • To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about ⅓ cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
  • They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.
  • Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm.
  • As the crepes are cooking you can go ahead and heat a large pan over medium high heat, add a few drizzles of olive oil and the kale. Season lightly with salt and pepper. Cook the kale until tender, about 10-15 minutes.
  • In a bowl, whisk together the eggs, season with salt and pepper. Pour into a pan over medium low heat. Cook through, stirring occasionally to prevent burning.
  • To assemble, lay a crepe down, to the center of the crepe add some of the scrambled egg, kale and fontina cheese and roll it up.
  • Serve with fresh fruit of sliced tomato.