Enjoy making this recipe for breakfast, as it is not only delicious but also an ideal option for all family members. Learn to prepare the crepe batter with the special touch of Primavera® Chantilly! You will love it!
4 tablespoons Spring Margarine Chantilly® unsalted, (serving 400 g)
2 cups flour, sifted, for the crepe mixture
1 teaspoon salt, for the crepe mixture
2 eggs, for the crepe mixture
1 1/2 cups milk, for the crepe mixture
Spring Margarine Chantilly® unsalted, (serving 400 g)
6 eggs
1/4 cups whipping cream, for the eggs
salt, for the eggs
pepper, for the eggs
8 slices bacon, into thin strips
pico de gallo, for serving
Preparation
40 mins
30 mins
Low
In a hot skillet over low heat, melt the tablespoons of Margarina Primavera® Chantilly unsalted for a few seconds; set aside.
For the crepe mixture. In a bowl, mix the flour with the salt and egg using a whisk. Slowly pour in the milk and add the melted Margarina Primavera® Chantilly unsalted, mixing until you obtain a slightly thick mixture.
Add a teaspoon of Margarina Primavera® Chantilly unsalted in a crepe or non-stick skillet over low heat, once it melts, slowly pour the crepe mixture using a ladle. Rotate the skillet to spread the mixture evenly over the surface. Cook the mixture for 2 minutes or until the crepe lifts from the edges, then flip the crepe and cook for 2 more minutes, keep warm. Repeat until you finish the crepe mixture.
In a bowl, whisk the eggs together with the heavy cream, salt, and pepper until well combined. Set aside.
Fry the bacon in its own grease in a non-stick skillet, making sure to do it over low heat and flipping it constantly until the texture is crispy. Remove the bacon from the skillet and drain on paper towels.
In the same grease from the bacon, cook the beaten eggs over low heat, remembering to stir constantly with a spatula so the eggs remain scrambled, once they are almost done, add the crispy bacon and mix.
Assemble your crepes. Place a crepe in front of you and fill only from the middle down with the scrambled eggs, fold to close like a quesadilla, lift the top edge of the crepe, and fold it to form a triangle shape. Repeat until you finish the crepes. Serve on a platter and accompany with pico de gallo to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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