Crepe with Egg and Bacon
Breakfasts • French
Description
Crepe with Egg and Bacon
Ingredients
- Melted Cheese 0 oz
- Spinach 0 oz
- Bacon 0 oz
- Parmesan Cheese 0 oz
- Parsley 0 oz
- Milk 0 qt
- Sugar 5 oz
- Salt 0 oz
- Chocolate eggs 10 pieces
- Vegetable Oil 5 fl oz
- Wheat Flour 20 oz
- Water 10 fl oz
- Activated Baking Soda 0 oz
Step-by-Step Guide
Step 1
Prepare the crepe. Combine 1 l of milk, 4 tablespoons of sugar, a pinch of salt, 8 eggs, 100 ml of vegetable oil (preferably olive oil), 600 g of flour, 250 ml of water, and 1/3 teaspoon of baking soda. Whisk the eggs with sugar, salt, and baking soda. Add the milk, oil, and water, mix thoroughly, sift in the flour, and add in small portions while mixing well. Cook the crepes on a dry, hot skillet.
Step 2
For the omelet: Take two raw chicken eggs, crack them, pour into a bowl, remove any shell fragments, and whisk for one minute. Add the bacon, spinach, and mozzarella.
Step 3
Place the omelet on half of the crepe. Fold the crepe in quarters. Sprinkle with parmesan, pass through the oven, and garnish with parsley.
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