Veggie and Egg Breakfast Crepe Roll

Introduction

This home-style breakfast wrap is adapted from the classic Chinese street-food jianbing: a thin crepe made from multigrain batter, filled with scrambled egg and shredded seasonal vegetables, then rolled up for eating on the go. It's perfect for busy commuters and students short on morning time. The multigrain batter is more filling than one made from plain white flour, and the shredded vegetables can be swapped freely for whatever's in the fridge, so almost nothing goes to waste.

Nutrition Highlights

• Eggs provide complete, high-quality protein and a range of B vitamins — one serving contains about 15 grams of protein
• The multigrain batter, blended with whole wheat flour, delivers more dietary fiber than a plain white-flour crepe
• Shredded carrot and lettuce add vitamin A and vitamin C, making breakfast more colorful
• Frying with minimal oil keeps the overall calorie count reasonable

Tips

• Thin the batter to a pourable, yogurt-like consistency for the easiest spreading — batter that's too thick makes a thick crepe that's hard to roll
• Beat the egg and pour it directly onto the half-set crepe; flip only after it sets for the best texture
• If you like a spicy kick, brush on a little sweet bean sauce and chili sauce — vegetarians should check the sweet bean sauce label for animal-derived ingredients and choose a fully plant-based version
• The vegetables can also be swapped for purple cabbage or spinach for more color and variety