Spicy Vegetarian Chinese-inspired Breakfast Crepes
Inspired by popular Chinese street food, these jianbing-style savoury crepes are packed with texture, colour, and flavour, and are balanced with the perfect amount of heat! Using carbonated water for the batter results in a fluffy, delicate consistency for these vegetarian breakfast crepes.
What you need
How to prepare
Heat same skillet over medium heat. Add 1 crepe to skillet and top with 2 tbsp whisked egg mixture. Sprinkle with green onions. Cook for 2 minutes or until eggs are starting to set. Gently flip and spread with hoisin and Sriracha and top with some kimchi and red chilies. Fold crepe in half over ingredients and slide onto a platter. Repeat with remaining crepes, whisked eggs, green onion, Hoisin, Sriracha, kimchi and chiles to make 12 crepes. Sprinkle with cilantro and serve.
Whisk buckwheat flour, Just Boost protein and salt. Stir in almond milk and Original Carbonated Perrier until smooth. Whisk in 6 eggs, green onions and cilantro.
Heat 1/2 tsp (2 mL) oil in medium non-stick skillet over medium-low heat. Spoon in 1/4 of the batter, swirling to evenly coat as much of bottom of pan as possible. Cook for about 30 seconds, or until golden and set. Flip and cook for 30 seconds longer or until set. Remove, and repeat with remaining oil and batter, wiping skillet clean between each crepe. Makes 12 crepes.
For a crunchy topping
Sprinkle with shredded fried wontons.
Get creative in the kitchen
Make your own kimchi from scratch! A great way to use up vegetables from the fridge to avoid food waste!
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