Egg White Spinach Pesto Crepes

Egg White Spinach Pesto Crepes

Move over breakfast sandwiches, these Egg White Crepes are taking over your morning meals.

The other weekend I¬†made one of my favorite go-to breakfasts, Banana Nutella Crepes with a melted peanut butter drizzle. Don’t worry, I use all natural peanut butter to weigh out the un-healthiness of the Nutella. ūüėČ

While the Banana Nutella Crepes were a deliciously sweet start to my morning, I had a few leftover crepes that I knew would go bad quickly. So I took the savory route the following morning and whipped up these Egg-White Spinach Pesto Crepes. 

Now, I know crepes are actually considered French, but when I received this Try the World Spain box I knew I had to incorporate this tomato spread somehow. I poured about 1/4 of a cup of the spread into a strainer to remove some of the liquid and sautéed it a little in a pan to help reduce a little more. 

I whipped up some scrambled egg whites, dropped in some chopped spinach leaves and added it to the saut√©ed tomato spread. Man, oh man, were they delicious, but I couldn’t stop there. I spread a thin layer of pesto on one side of the crepe, added the scrambled eggs, and topped with a little goat cheese for the final touch.¬†Last, I folded them into little pockets and devoured two of them within 5 minutes.

Yup, that’s how good they were!

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Egg White Spinach Pesto Crepes


5 whole eggs, 3 egg whites

1 1/4 cup flour

1 1/2 cups milk plus 2 tablespoons milk

2 tbl spoons sugar

1 tablespoon olive oil

1/8 tsp salt

pesto (amount desired)

1/4 cup tomato spread from Try the World Spain box (strained)

1 cup fresh spinach

goat cheese (amount desired)



Crepes: In a blender mix milk, flour, 2 whole eggs, sugar, oil and salt. Blend until well mixed. Heat a large skillet to medium heat and pour a thin layer of batter into pan covering the entire bottom of the pan. Allow to cook until bubbles form (1-2 minutes) and then flip on other side for another minute or two. Remove from pan and continue until batter is gone.

Filling: Heat tomatoes in a pan over medium-high heat until liquid is reduced. Meanwhile, whisk remainder of eggs and egg whites in a bowl with a 2 tablespoons milk and salt/pepper as desired. Add chopped spinach to egg mixture, then pour in heated pan with tomato spread. Allow eggs to cook while continually scrapping pan in circular motion to make scrambled eggs.

Assembling: Once eggs are cooked, grab your crepe and spread a thin layer of pesto on half. Top with scrambled eggs and goat cheese. Then fold crepe in half and then half again to create a triangle or roll up to eat more like a breakfast burrito. 


Round Acacia Paddle Cutting Board by Martha Stewart

What’s your favorite fillings for crepes? Do you prefer the sweet or savory route?

 About The Author: Megan Patterson is a Chicago based fashion & lifestyle blogger over at Sparkles and Sprinkles. Inspired by DIY projects and sweet treats, Megan hopes to inspire young women to share their personal sparkle in today’s world.

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