Scrambled Egg-Filled Crepes

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 1
    cup milk
  • 2
    teaspoons vegetable oil
  • roasted tomatoes, to serve
  • SCRAMBLED EGGS
  • 34
    cup milk
  • 20
  • 4
    slices rindless bacon, trimmed, chopped, cooked
  • 50
    g Baby Spinach, chopped
  • 2
    tablespoons chopped chives
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Fill crepes with mixture, and roll. Serve with roasted tomatoes.
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