Crêpe Bites Recipe

Our family eats a lot of eggs during the week. I enjoy the convenience of a hard-boiled egg at snack time, and they are baked into many of my favourite meals.

Eggs contain 6 grams of high quality protein and 14 important nutrients such as vitamins A, D, E, folate and iron, making them one of the most complete natural foods available.

As a parent, I appreciate that they pack a punch where nutrients are concerned and they are a great source of energy for our girls.

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For this reason, I am always looking for ways to get eggs into our meals and snacks and I’ve come up with a great, healthy recipe that kids and adults are sure to love. I consider this recipe a cross between a crêpe, and a breakfast muffin. Once cooked, they transport well so you can toss some into a lunch bag for snack time on the go.

These crêpe bites are small so they are easy to handle, especially for little hands, and they taste great on their own. I also like to eat them with a raspberry puree maple syrup. They can be eaten warm or cold.

What I like best about this recipe is that it omits the cups of sugar that most cupcake / muffin recipes call for and only uses a small amount of agave and vanilla extract. So kids will get the benefits of the eggs and other ingredients without all of the sugar.

Mini Crêpe Bites
Yields 36
These little crêpe breakfast bites are packed with protein and fruit and can be enjoyed by everyone from kids to adults.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 4 eggs
  2. 1 banana
  3. 1 tbsp agave
  4. 1 tsp vanilla extract
  5. 1/3 cup milk
  6. 1/3 cup strawberries
  7. 1 cup flour
Instructions
  1. Preheat oven to 375 degrees Celsius.
  2. Using a standing mixer, lightly beat eggs, banana, agave, and vanilla extract together until completely mixed.
  3. Add milk and strawberries and blend slowly.
  4. Add flour into mixture slowly and blend until well combined.
  5. Lightly grease mini muffin tins with oil (I used canola) and spoon mixture into tins leaving a very small bit of room near the top of the tin.
  6. Bake for 12 - 13 minutes at 375 degrees Celsius.
  7. Let cool for one minute then remove from tin to continue cooling on a wire rack.
Notes
  1. This recipe makes 36 mini muffins.
  2. Store left over muffins in the fridge.
This Bird's Day http://thisbirdsday.com/
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When the crêpe bites first come out of the oven, they look like cupcakes. The tops will sink back down as they cool.

Eggs have always had 14 important vitamins and nutrients including protein, iron and vitamin A. Natural goodness, brought to you by your local egg farmers.

For more information about the natural goodness of eggs, visit eggs.ca.

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Disclosure: This post was brought to you by Egg Farmers of Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Egg Farmers of Canada.

Sheri Landry
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.
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