5 Champion Breakfast Recipes to Start Your Day Right - Page 3

Nicole Crawford

Coach

Women's Fitness, Family and Kids, Yoga

 

Maybe you're in the mood for something more savory. If so, try Kari Lund's recipe for Chorizo and Sweet Potato Crepes. This is one of my kids' favorite breakfasts, and it's at the top of my list, too. Kari also included a sweet banana-bread inspired recipe in her article, 2 Grain-Free Breakfast Crepes: 1 Savory, 1 Sweet.

 

 

Chorizo and Sweet Potato Crepes

5 Champion Breakfast Recipes to Start Your Day Right - Healthy Eating, recipes, breakfast, meal planning, morning, recipe

 

Prep time: 10 min

Cook time: 15 min

Yield: Makes 5 crepes

 

Ingredients:

 

Crepe Batter:

  • 1 ripe plantain
  • 2 eggs
  • 1 Tablespoon water
  • 1 teaspoon tapioca flour
  • Pinch of salt
  • Coconut oil for oiling the pan

 

Chorizo and Sweet Potato Filling:

  • 1/2 pound ground chorizo sausage
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 small sweet potato, peeled and diced
  • Black pepper to taste
  • 1/4 cup chopped cilantro for garnish
  • 1/4 cup queso fresco for garnish (optional)

 

Method:

 

Filling:

  • Place all filling ingredients (except the garnishes) in a frying pan. Sauté until sausage is cooked through and sweet potatoes are tender.

 

Crepes:

  1. Peel plantain and add all crepe ingredients to a blender. Blend until smooth.
  2. Over medium low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
  3. Once pan and oil are hot, pour 1/4 cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
  4. Cook about 3-4 minutes until top looks dry. It is very important to be patient. If it doesn’t look dry, don’t try to flip it or it’ll fall apart. Just let it cook a little longer, but don’t let it burn.
  5. With a thin spatula, carefully flip the crepe over and let the other side cook 2-3 minutes.
  6. Lift onto a plate to cool and repeat for rest of crepes.
  7. Assemble crepes by placing a spoonful of filling in the center of each crepe and rolling up both sides.
  8. Top with additional filling, cilantro, and queso fresco.

 

Both the crepes and the fillings can be prepared the day ahead, cooled, and kept in a sealed container in the fridge until ready to serve. You can also freeze the crepes by layering parchment paper between them in a freezer-proof container.

 

Now You Just Need Eggs. Page 4 Is All About a Frittata Recipe.

 

 

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