Scrambled Egg-Filled Crepes |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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for tag game Ingredients:
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 |
Directions:
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.
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