Scrambled Egg Filled Crepes Recipes

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
• Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
• Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
• Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.

Steps:

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

Steps:

• Crepes:.
• Put all the ingredients in your blender, blend for 1 minute.
• Scrape down the side, blend for a few seconds until smooth.
• Refrigerate for 1 hour.
• To Cook:.
• Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
• Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
• Remove from heat and stack on a plate with wax paper between the crepes.
• Zucchini Salsa:.
• Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
• Do not over cook, they should still be firm, cool& fine dice.
• In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
• Cover& refrigerate for up to 2 hours.
• Yields 2 cups.
• Feta Scrambled eggs and filling:.
• Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
• Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
• Add spinach, cover and heat until it has wilted; keep warm.
• Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
• To Serve:.
• Place 8 crepes on a work surface.
• Divide the scrambled eggs between the crepes placing them in the center of each crepe.
• Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
• Fold one side in and roll up the crepe.
• Place 2 crepes on each of 4 WARMED plates.
• Top with the zucchini salsa.
• Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
• Enjoy.