Crêpe with Bacon, Egg & Cheese
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
For the crêpe
- 200grams plain flour, sifted
- 1 pinch salt
- 3/4 cup milk
For the crêpe/filling
- 10 eggs, 2 for crêpe, 8 for filling
For the filling
- 160grams bacon lardons
- 8 eggs, free range
- 80grams cheddar cheese, grated
For the greasing
- 20grams unsalted butter
Nutrition per serving
2370kJ / 565Cal
2370 Kilojoules or 565 Calories
27% of daily energy intake*
Protein
33.5grams
Fat
29.0grams
Carbs
42.2grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This breakfast crêpe is quite filling and cheesy.
Instruction tip
This recipe should get 8 crêpes, so portion of 2 per person.
Method
Step 1 of 8
In a mixing bowl, combine the milk, 2 eggs, salt and combine fully.
Step 2 of 8
Incrementally add the flour to the mix so that the mixture doesn't become too heavy and stays a little runny.
Step 3 of 8
Heat up a pan to a medium heat with a little butter and pour 1/8 of the mixture onto the pan (you should get 8 pancakes from this batter).
Step 4 of 8
Tilt the pan around so that the batter fills the pan fully and fry for 2 minutes.
Step 5 of 8
After 2 minutes, flip the crêpe over and fry for 2 more minutes and set to one side.
Step 6 of 8
Now fry the lardons in the pan for 6 minutes turning regularly and then set to one side.
Step 7 of 8
Crack the eggs into the pan and fry the eggs for 6 minutes until cooked fully.
Step 8 of 8
Remove from the heat, add your toppings into the crêpes and scatter the grated cheese on top.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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