Skip to main content

Spinach Crepes with Scrambled Eggs and Smoked Salmon

This protein-rich breakfast works well on breakfast and brunch buffets or made-to-order for lunch and dinner menus. Delicate scrambled eggs and smoky salmon slices add complementary flavors to these visually vibrant spinach crepes.


1 C flour
2 eggs, raw
1 C milk
1 C Ready-Set-Serve Triple-Washed Spinach
1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted and split
Coconut oil spray, as needed
12 scrambled eggs
12-oz. smoked salmon, sliced
Edible flowers and micro herbs, for garnish


Combine the first seven ingredients in a blender; process until fully mixed and batter is smooth. Let sit for at least one hour, preferably overnight. Remix before using.
Heat an 8- to 10-inch skillet until hot. Throughout the crepe-making process, spray pan with coconut oil.
Pour batter into center of pan, filling 1/3 of the surface, then swirl the pan to spread batter completely around the circle, covering pan. Cook two minutes, then when starting to brown, loosen edge with a soft spatula and flip. Cook second side another one to two minutes.
Remove crepe to surface lined with waxed paper. Repeat until all batter is used. Should make between 12 and 15 crepes.
Fill each crepe with equal portion of scrambled eggs and smoked salmon. Fold into triangles and serve three per portion.
Garnish with edible petals and herbs.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.