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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.

Prep time: 7 mins.
Cook time: 38 mins.
Total time: 45 mins.

What you need

Ingredients

1 cup (250 mL) buckwheat flour
1 tbsp (15 mL) Boost Just Protein
1/2 tsp (2 ml) salt
1/3 cup (75 mL) Original Carbonated Perrier Glass Bottle (330mL each)
1 cup (250 mL) unsweetened almond milk
6 free range eggs
1/4 cup (60 mL) sliced green onions
1/4 cup (60 mL) chopped fresh cilantro
2 tbsp (30 mL) vegetable oil
6 eggs, beaten
1/2 cup (125 mL) hoisin sauce
1 cup (250 mL) prepared kimchi
1/2 cup (60 mL) sliced green onion, divided
1/2 cup (60 mL) chopped fresh cilantro, divided
2 red chiles, sliced
1/4 cup (60 mL) sriracha hot sauce

How to prepare

Instructions

1

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.

2

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.

3

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.

Tips

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!

Easy
Family
Breakfast
Lunch
Brunch
Vegetarian
Weekends
Weekdays