Scrambled Egg-Filled Crepes

Ingredients

SCRAMBLED EGGS

• 6 egg
• 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. 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. 2

   Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour ¼ 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. 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. 4

   Fill crepes with mixture, and roll. Serve with roasted tomatoes.