Bacon and Egg Crepes

Bacon and Egg Crepes
Bacon & egg crepes make a great weekend breakfast, especially during the winter.

Ingredients
Crepe Batter


150	ml	wholemeal flour
150	ml	milk
1		egg

Filling, per Crepe


1		egg
1/2	rasher	bacon
30	g	grated cheese
		oil for frying
		butter

Method
Combine milk and flour adjusting quantities as required to achieve a slightly runny consistency. Beat and add the egg. Remove the fat from the bacon, chop, fry and remove from the pan.

To make the crepes, a large flat frying pan is required. Heat oil in the pan and cover the bottom of the spatula with oil. Pour some crepe batter into the frying pan and spread to a thin layer by tilting the pan and/or spreading it with the spatula. When bubbles start to appear, turn over. Remove after another minute. Make all crepes first before adding the filling.

Return a crepe to the pan, put a small piece of butter on top and spread around the the spatula. Break an egg, put onto the crepe and use the spatula to further break and spread the egg white. Add the bacon, grated cheese and bacon. Cook, covered, over low heat for perhaps two minutes until the white is solid. Remove, fold and serve.

Notes:
l Ham can be used instead of bacon.
l Once cooked, crepes can be kept in the fridge for a few days - cover with cling wrap.

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