Scrambled Egg-Filled Crepes

Be the first to review
READY IN: 1hr 5mins
Recipe by Sonya01

for tag game

Ingredients Nutrition

  • 12 cup plain flour
  • 1 cup milk
  • 2 eggs
  • 2 teaspoons vegetable oil
  • roasted tomatoes, to serve

  • 6 eggs
  • 34 cup milk
  • 20 g butter
  • 4 slices rindless bacon, trimmed, chopped, cooked
  • 50 g Baby Spinach, chopped
  • 2 tablespoons chopped chives


  1. Sift flour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into flour until smooth. Set aside to rest for 30 minutes.
  2. Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture.
  3. SCRAMBLED EGGS. In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives.
  4. Fill crepes with mixture, and roll. Serve with roasted tomatoes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a