Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1/2 cup (60 g) all-purpose flour, 1/2 cup (120 ml) whole milk, 1/4 cup (60 ml) water, 2 large eggs, 1 tbsp (14 g) unsalted butter (melted) + 1 tsp for pan, 1/4 tsp kosher salt
- Eggs: 4 large eggs, 2 tbsp (30 ml) whole milk, 1 tbsp (14 g) unsalted butter, 1/4 tsp kosher salt, 1/8 tsp black pepper
- Avocado: 1 large ripe avocado, 1 tsp fresh lemon juice, 1/4 tsp kosher salt
- Finish: 2 tsp everything bagel seasoning, 1–2 tbsp hot sauce or 1/4 cup salsa (to taste)
Do This
- 1. Whisk/blend crepe batter; rest 15 minutes.
- 2. Cook 2 large crepes in a lightly buttered nonstick skillet over medium heat (about 60–90 seconds per side).
- 3. Soft-scramble eggs in butter over low heat, stirring often, 4–6 minutes.
- 4. Smash avocado with lemon juice and salt until mostly smooth.
- 5. Spread avocado on each crepe; spoon eggs on top.
- 6. Sprinkle everything bagel seasoning; fold crepes into quarters or roll.
- 7. Finish with hot sauce or salsa; serve immediately.
Why You’ll Love This Recipe
- It’s a fast, modern breakfast that feels special without being fussy.
- Soft scrambled eggs + creamy avocado + crunchy everything seasoning hits all the textures.
- Crepes cook quickly and turn basic ingredients into a brunch-worthy plate.
- Easy to customize with salsa, hot sauce, extra herbs, or a little cheese.
Grocery List
- Produce: 1 large ripe avocado, 1 lemon (or bottled lemon juice), optional: chives or cilantro for garnish
- Dairy: whole milk, unsalted butter
- Pantry: all-purpose flour, kosher salt, black pepper, everything bagel seasoning, hot sauce or salsa
Full Ingredients
Crepes (makes 2 large crepes)
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) water
- 2 large eggs
- 1 tablespoon (14 g) unsalted butter, melted (for the batter)
- 1/4 teaspoon kosher salt
- 1 teaspoon (5 g) unsalted butter (for greasing the pan, as needed)
Soft Scrambled Eggs
- 4 large eggs
- 2 tablespoons (30 ml) whole milk
- 1 tablespoon (14 g) unsalted butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Avocado Filling & Finishes
- 1 large ripe avocado (about 8 oz / 225 g flesh)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 2 teaspoons everything bagel seasoning (plus more to taste)
- 1 to 2 tablespoons hot sauce or 1/4 cup (60 ml) salsa, for serving
Step-by-Step Instructions
Step 1: Mix the crepe batter
In a medium bowl, whisk together the flour and salt. In a second bowl (or a large measuring cup), whisk the milk, water, eggs, and melted butter until smooth. Pour the wet mixture into the dry mixture and whisk until you have a thin, smooth batter.
Optional but helpful: If you see small lumps, blend the batter with an immersion blender for 10–15 seconds, or strain through a fine-mesh sieve for extra-smooth crepes.
Step 2: Rest the batter for tender crepes
Let the batter rest at room temperature for 15 minutes. This gives the flour time to hydrate and helps the crepes cook up soft and flexible rather than tough.
Step 3: Cook the crepes
Heat an 8- to 10-inch nonstick skillet over medium heat for 2 minutes. Lightly grease the pan with about 1/2 teaspoon butter (use more as needed between crepes).
Pour in about 1/3 cup batter and immediately swirl the pan to coat the bottom in a thin layer. Cook until the top looks mostly set and the edges lift easily, about 60–75 seconds. Flip and cook the second side until lightly golden, about 20–30 seconds. Transfer to a plate and repeat to make the second crepe.
Step 4: Make the smashed avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice and salt, then smash with a fork until mostly smooth with a few small chunks for texture.
Taste and add a pinch more salt if needed. Set aside.
Step 5: Soft-scramble the eggs
In a bowl, whisk the eggs with the milk, salt, and pepper until well combined. Place a small nonstick skillet over low heat and add the butter.
Once the butter melts, pour in the eggs. Stir slowly and continuously with a silicone spatula, scraping the bottom and edges. Cook until the eggs form soft curds and look slightly glossy (they will finish setting from residual heat), 4 to 6 minutes.
Step 6: Assemble the crepes
Lay the crepes flat. Spread half the smashed avocado over each crepe, leaving a 1-inch border. Spoon the soft scrambled eggs over the avocado.
Sprinkle each crepe with 1 teaspoon everything bagel seasoning.
Step 7: Fold, finish, and serve
Fold each crepe into quarters (or roll it up like a wrap). Finish with hot sauce (1/2 to 1 tablespoon per crepe) or spoon salsa over the top (about 2 tablespoons per crepe).
Serve immediately while the eggs are warm and the crepe is tender.
Pro Tips
- Thin batter = tender crepes: Crepe batter should pour like heavy cream. If it seems thick, whisk in 1 to 2 tablespoons water.
- Pan heat matters: If crepes brown too fast, lower to medium-low. If they take longer than 2 minutes per side, increase slightly.
- Soft scrambled eggs stay soft: Keep the heat low and pull them off while still a little glossy; they’ll finish cooking on the plate.
- Season in layers: Salt the avocado and eggs lightly, then let everything bagel seasoning provide the punchy finish.
- Prevent avocado browning (if prepping): Press plastic wrap directly on the surface and add a tiny extra squeeze of lemon.
Variations
- Smoked salmon twist: Add 2 oz (55 g) smoked salmon per crepe and swap hot sauce for a squeeze of lemon and a few capers.
- Cheesy breakfast crepe: Add 1/4 cup (25 g) shredded cheddar or Monterey Jack to the eggs in the last minute of cooking.
- Spicy salsa verde: Use salsa verde and add 1 tablespoon chopped cilantro for a brighter, tangier finish.
Storage & Make-Ahead
Make ahead: Crepe batter can be made up to 24 hours ahead and stored covered in the refrigerator. Whisk well before cooking. Cooked crepes can be stacked with parchment between them and refrigerated for 2 days; warm in a dry skillet over medium heat for 15–30 seconds per side.
Best fresh: Soft scrambled eggs are best eaten right away. If you must store leftovers, refrigerate assembled crepes for up to 1 day and reheat gently; the eggs will firm up a bit and the avocado may darken.
Nutrition (per serving)
Approximate, per 1 filled crepe (1/2 of recipe): 520 calories; 20 g protein; 40 g carbohydrates; 32 g fat; 10 g fiber; 900 mg sodium. (Values will vary based on pan butter used and the brand/amount of everything bagel seasoning and hot sauce/salsa.)
