Egg Salad Crepes Recipes

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SCRAMBLED EGG-FILLED CREPES



Scrambled Egg-Filled Crepes image

Make and share this Scrambled Egg-Filled Crepes recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup plain flour
1 cup milk
2 eggs
2 teaspoons vegetable oil
roasted tomatoes, to serve
6 eggs
3/4 cup milk
20 g butter
4 slices rindless bacon, trimmed, chopped, cooked
50 g Baby Spinach, chopped
2 tablespoons chopped chives

Steps:

  • 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.

Nutrition Facts : Calories 289.9, Fat 20.4, SaturatedFat 7.9, Cholesterol 309.4, Sodium 280, Carbohydrate 12.2, Fiber 0.5, Sugar 0.6, Protein 13.8

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