how to make egg crepes | Egg Crepes | crepe egg roll | My Kitchen | indian food recipes

To make the egg crêpes, whisk together the eggs and cream/milk until well beaten.

Heat a large, non-stick frying pan over medium-high heat and wipe the pan with a little oil and kitchen towel.

Pour in a small amount of the egg mixture, swirling pan to coat the entire bottom of the pan. Allow to cook for 1 minute then carefully flip over and cook on the other side. Remove and continue with the remaining egg mixture.

Place the bacon on a non-stick baking sheet.

For the tomatoes, place the vine tomatoes in an oven-proof dish then drizzle with olive oil, balsamic vinegar and season with salt and pepper.

Place the bacon and tomatoes in a hot oven and cook until the bacon is crisp and the tomato skin is starting to burst.

Fry the eggs in a non-stick pan until cooked to your preference, season to taste.

To put the egg crêpes together, place one egg crêpe on plate then add a fried egg, 2 strips of bacon and tomatoes then fold the edges in to form a square.

Equipment Needed

Spice Level:

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