Scrambled Egg-Filled Crepes Recipe

Name: Scrambled Egg-Filled Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plain flour; 1 cup milk; 2 eggs; 2 teaspoons vegetable oil; roasted tomatoes, to serve; SCRAMBLED EGGS; 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

Servings: persons

1/2 cup plain flour
1 cup milk
2 eggs
2 teaspoons vegetable oil
roasted tomatoes, to serve
SCRAMBLED EGGS
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

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
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.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup plain flour, 1 cup milk, 2 eggs, 2 teaspoons vegetable oil, and more.

Yes, Scrambled Egg-Filled Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Egg-Filled Crepes

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