Garden Egg Crepes

Mother's Day this year i ended up having breakfast at Ihop...i ordered the "Garden Crepes" they were really delicious but ten bucks for two small crepes with not much filling in them, i figured i could do better! This is what i came up with...i added herbs to the crepes themselves and added scrambeled eggs to the filling inside. I served them to Madeline when she was stayed the night at my house and she really liked them...we ate way too much but it was well worth it!

I didn't measure anything...just use your own judgement...add more if you're feeding more people or less if its just one or two eating. Slice and Saute mushrooms. When sauteing mushrooms you should not add salt untill your mushrooms are nicely browned...thats how you get good mushroom flavor. If you add the salt before they are done, the water will be drawn out of the mushrooms and they will just soften and never brown.


Add a big bunch of fresh spinach(this shrinks down soooooo much so add quite a bit more than you think you would need). You could use thawed and drained frozen spinach if you wanted.



Add scrambled eggs... and cook untill done.





This is a basic crepe recipe that i added fresh parsley and dill to. I think it just adds a little more fresh flavor.



Crepe recipe:

1 large egg
1 cup Milk
1 tbs butter, melted and cooled
1/2 cup Flour
1/2 tsp Salt
1/2 tsp Pepper
a couple tbs of fresh chopped herbs of your choice

Just blend all ingredients together and use a 1/4 cup of the batter for each crepe. Heat pan over low/med heat, lightly brush the pan with some oil and pour 1/4 of the batter in the center of pan. turn and rotate pan untill the batter thinly coates the bottom of your pan, they only take maybe 30 seconds on each side to cook.

Fill the Crepes with the scrambled egg and spinach mixture roll up and top with Hollandaise sauce(i just used the dry mix). Garnish with crispy,crumbled bacon and more parsley if you desire!

Enjoy!

A delicious combination in every bite!

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