Scrambled Egg Crepes
May 18, 2017
"From Recipe+ Feb. '17."
- Serving Size: 1 (233 g)
- Calories 352.4
- Total Fat - 23.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 311.1 mg
- Sodium - 494.1 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0.9 g
- Sugars - 5.2 g
- Protein - 19.4 g
- Calcium - 134.3 mg
- Iron - 1.9 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.2 mg
Preheat oven-grill/broiler to high.
Place tomato, cut side up on grill tray and drizzle with oil and cook for 5 minutes or until tender/
Heat a frying pan over high heat and add bacon and cook and stir for 3 minutes or until browned.
Meanwhile sift flour into a large bowl and make a well at the centre.
Whisk milk, eggs and extra oil in a jug and gradually whisk egg mixture into flour until smooth and then let stand for 15 minutes.
Heat a 19cm (top measurement) crepe pan or frying pan over moderate heat and spray with oil.
To make each crepe, pour a 1/4 cup measure of crepe batter into the pan tilting pan to cover base with batter and cook for 1 minute or until lightly browned and lacy around the edge and then turn and cook for a further minute or until cooked and transfer to a heatproof plate and repeat with remaining crepe batter to make 12 crepes in total and cover to keep warm.
Whisk the extra eggs and extra milk in a jug.
Melt butter in a large frying pan over low heat and add egg mixture, cook, without stirring for 1 minute or until egg begins to set underneath.
Using a heatproof spatula, cook and push egg from one side of pan to the other, allowing it to soften between each pushing motion until egg is almost softly scramble(this should take about 5 minutes.
Remove from heat and gently fold bacon and onion through the scrambled egg mixture.
Place crepes on a flat work surface and top with scrambled egg, roll to enclose filling and serve with tomato and baby spinach leaves (if using).
Tips & Variations
- Cooking oil spray