Part crepe, part pancake, this easy breakfast wrap is filled with healthy morning favorites. Scrambled eggs, avocado and salsa are all rolled up inside the pancake to give you a neat grab-and-go breakfast for busy mornings. Source:, November 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Whisk flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.

  • Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle 1/3 cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1 1/2 to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.

  • Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt and pepper in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.

  • To assemble a wrap, spread avocado over the bottom third of 1 warm pancake. Top with the egg, pico de gallo (or salsa) and pickled jalapeños to taste (if using); roll up. Save the remaining pancakes for another time.


To make ahead: Refrigerate extra pancakes between sheets of wax paper for up to 2 days or freeze for up to 1 month.

Nutrition Facts

444 calories; 35.1 g total fat; 6.6 g saturated fat; 222 mg cholesterol; 701 mg sodium. 433 mg potassium; 21.8 g carbohydrates; 4.9 g fiber; 5 g sugar; 12.4 g protein; 606 IU vitamin a iu; 6 mg vitamin c; 71 mcg folate; 113 mg calcium; 3 mg iron; 29 mg magnesium;