Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
For the crepe
- 200grams plain flour, sifted
- 1 pinch salt
- 3/4 cup milk
For the crepe/filling
- 10 medium eggs, 2 for crepe, 8 for filling
For the filling
- 200grams mushrooms, washed and sliced
- 80grams cheddar cheese, grated
- 1 medium red onion, peeled and finely sliced
For the greasing
- 20grams unsalted butter
Nutrition per serving
2100kJ / 502Cal
2100 Kilojoules or 502 Calories
24% of daily energy intake*
Protein
27.0grams
Fat
24.2grams
Carbs
43.0grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A packed breakfast crêpe with simple ingredients to leave you full until lunch.
Instruction tip
This recipe should get 8 crepes, 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 crepe over and fry for 2 more minutes and set to one side.
Step 6 of 8
Now fry the mushrooms and onions 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 crepes and scatter the grated cheese on top.
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