Classic Breakfast Crepe Recipe
scrambled eggs, cheddar cheese, toast & berry jam; choose: bacon, ham or turkey; choose: bechamel or hollandaise
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Ingredients
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Crepe Batter
Scrambled Eggs
Protein Choice
Sauce Choice
Toast & Berry Jam
Method
Crepe Batter
- 1
Prepare the Crepe Batter
In a mixing bowl, combine the all-purpose flour and salt. In another bowl, whisk together the milk and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Melt 1 tablespoon of butter and stir it into the batter. Let the batter rest for about 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium-high heat and add a small amount of butter. Pour in about 1/4 cup of the batter, swirling the pan to evenly coat the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with remaining batter.
Scrambled Eggs
- 3
Cook the Scrambled Eggs
In a bowl, whisk together the 4 eggs with salt and black pepper. In a skillet, melt 1 tablespoon of butter over medium heat. Pour in the egg mixture and gently stir with a spatula until the eggs are fully cooked but still soft. Remove from heat and stir in the cheddar cheese until melted.
Prepare Protein
- 4
Toast & Serve
- 5
Prepare Toast and Serve
Toast 2 slices of bread until golden brown. Spread each slice with 1 tablespoon of berry jam. To serve, place a crepe on a plate, fill it with scrambled eggs and cheese, add the crispy bacon, and drizzle with hollandaise sauce. Serve with toast on the side.