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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.

Carolyn Casner
Source: EatingWell.com, November 2017

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Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 12.4g; carbohydrates 21.8g; dietary fiber 4.9g; sugars 5.5g; fat 35.1g; saturated fat 6.6g; cholesterol 221.9mg; vitamin a iu 606.1IU; vitamin c 6.4mg; folate 71.2mcg; calcium 113.3mg; iron 3.3mg; magnesium 28.8mg; potassium 433.5mg; sodium 700.8mg; thiamin 0.1mg.
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