Scrambled Egg-Filled Crepes
1/2 cup Plain Flour
1 cup Milk
2 tsp Vegetable Oil
Roasted Tomatoes, to serve
3/4 cup Milk
20 g Butter
4 Rashers Rindless Bacon, trimmed, chopped, cooked
50 g Baby spinach, chopped or frozen spinach thawed
2 tbsp Chopped Chives
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.
Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour in some 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.
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.
Fill Crepes with mixture, you can also add some Tabasco Sauce to the scrambled eggs once on the crepe for some extra zing. Then roll. Serve with 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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