Scrambled Egg-filled Crepes

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup plain flour
• 1 cup milk
• 2 eggs
• 2 teaspoons vegetable oil
• roasted tomato, 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

Recipe

• 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.