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Recipe

Scramble egg-filled crepes

Sep 29, 2012 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Scramble egg-filled crepes
  • 1/2 cup plain flour
  • 1 cup milk
  • 2 eggs
  • 2 teaspoon vegetable oil
  • roasted tomatoes, to serve
Scrambled eggs
  • 6 eggs
  • 3/4 cup milk
  • 20 gram butter
  • 4 rashers rindless bacon, trimmed, chopped, cooked
  • 50 gram baby spinach, chopped
  • 2 tablespoon chopped chives

Method

Scramble egg-filled crepes
  • 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 1/4 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
    Make the 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.

Notes

Cook crepes in 2 pans to reduce cooking time. Cook bacon in a lightly oiled frying pan for 3-4 minutes until crisp. Drain on paper towel. For roasted tomatoes, halve 4 roma tomatoes and drizzle with oil and season to taste. Bake in a moderate oven, 180°C, for 10-15 minutes until they begin to collapse.

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