How to Make Ricotta & Herb Chicken Breakfast Crepes
-
Blend eggs, ricotta, milk, herbs, garlic powder, salt and pepper until smooth.
-
Lightly spray a nonstick skillet, heat over medium. Pour 1/2 of batter, swirl, and cook 2 minutes per side to make two crepes.
-
Warm sliced chicken in skillet for 1 minute.
-
Fill crepes with chicken slices, roll up, and serve warm.
Pro Tips for Perfect Ricotta & Herb Chicken Breakfast Crepes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Ricotta & Herb Chicken Breakfast Crepes?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Ricotta & Herb Chicken Breakfast Crepes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.