Name: Egg and Bacon Filled Crepes
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Francesa
Ingredients: 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.