Gluten-Free Bean Crepes with Scrambled Eggs
Simple and so very healthy. Great for people who need to eat gluten free and even for those who don't!
Make This Recipe
Ingredients
- 2 cups black beans, cooked
- 1 cup wild rice, cooked
- Pinch of nutmeg
- Pinch of sea salt
- Pinch of curry powder
- Grapeseed oil, for cooking
- 4 Eggland's Best eggs
- 4 Fresh basil leaves, chopped
- 10 grape tomatoes, halved
Preparation
- In a food processor or blender, combine beans and rice with some warm water to create a batter consistency; add nutmeg, sea salt and curry powder, to taste.
- Heat a large skillet over medium heat with grapeseed oil.
- Transfer batter to hot skillet until the batter fills the skillet completely.
- Cook for 2-3 minutes or until slightly browned. Flip and cook for an additional minute.
Continue with remaining batter. - Meanwhile, in a skillet scramble eggs with sea salt, pepper and tomatoes.
- Serve as a breakfast wrap with scrambled eggs, tomatoes and a sprinkle of freshly chopped basil.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 232 |
| Fat | 6g (22% calories from fat) |
| Saturated Fat | 4g |
| Cholesterol | 175mg |
| Sodium | 94mg |
| Carbohydrates | 31g |
| Dietary Fiber | 9g |
| Protein | 16g |