FunGuy Mushrooms Green Onion Breakfast Crepes

They often say that breakfast is the most important meal of the day, and what better way to enjoy breakfast than with some delicious savory crepes?

These aren’t just any crepes though, no no no! These are green onion crepes stuffed with eggs and mushrooms so that there’s a double dose of that sunshine vitamin D to help make mornings a little more bearable!

DIRECTIONS:

1. Heat olive oil in a non-stick pan over medium-high heat. Add FunGuy mushrooms to the hot pan and allow them to brown around the edges, about 4-6 minutes.
2. On a cutting board, trim the ends of the green onions then thinly them. Add the onion to the pan to cook with the mushrooms, reserving the green tops for the garnish and the crepes.
3. Reduce the heat to low and crack 4 eggs into the pan, stirring gently with a spatula in order to incorporate the mushrooms and onion. Allow to cook, stirring occasionally, until eggs are scrambled and no longer wet, about 5-6 minutes. Transfer eggs and mushrooms to a bowl and cover to keep warm.
4. Whisk the egg, milk, and salt together. Add in the flour and whisk together until smooth. Stir in most of the green onion tops, leaving just a few for garnish.
5. Melt one tablespoon butter in a non-stick pan over medium-low heat.
6. Ladle the crepe batter into the pan, tilting to roll the batter around to cover the bottom of the pan and spread it evenly. Allow crepes to cook 1 -1 ½ minutes or until the edges curl up and inward, flip the crepe with a spatula and cook the other side for an additional 30 seconds to a minute.
7. Repeat with the rest of the crepes, melting a little bit of butter in-between every other crepe.
8. To assemble, spoon egg and mushrooms into the middle of the crepe with a small bit of sour cream and roll it up. Serve topped with an extra dollop of sour cream and sliced scallions on top.

Start your day with a Fun breakfast!