x
Select File


Validate Cancel
3

Egg Filled Crepes with Bacon

40 mins
30 mins
Low
120
Favorites
Collections
Glider
Super List
Upload a picture
To print
Enjoy making this recipe for breakfast, because in addition to being delicious, it is an ideal option for all members of the family. Learn how to prepare the dough for crepes with the special touch of Primavera® Chantilly. You will love it!

Ingredients

4 portions
  • 4 tablespoons Spring Margarine Chantilly® unsalted, (presentation 400 g)
  • 2 cups flour, sifted, for the crepe mix
  • 1 teaspoon salt, for the crepe mix
  • 2 eggs, for the crepe mix
  • 1 1/2 cups milk, for the crepe mix
  • Spring Margarine Chantilly® unsalted, (presentation 400 g)
  • 6 eggs
  • 1/4 cups whipping cream, for the eggs
  • salt, for the eggs
  • pepper, for the eggs
  • 8 slices bacon, in thin strips
  • pico de gallo, To accompany

Preparation

In a hot skillet over low heat, melt the tablespoons of Margarina Primavera® Chantilly without salt for a few seconds; reservation.
For the crepe mix. In a bowl, mix the flour together with the salt and the egg with the help of a balloon whisk. Pour in the milk little by little and add the Margarine Primavera® Chantilly without melted salt, integrate until obtaining a slightly thick mixture.
Add a teaspoon of Margarina Primavera® Chantilly without salt in a crepe pan or Teflon pan over low heat, once it melts, pour the crepe mixture little by little with the help of a ladle. Turn the pan to spread all of the mixture over the surface. Cook the mixture for 2 minutes or until the crepe detaches from the edges, then turn the crepe and cook for 2 more minutes, reserve hot. Repeat until finished with the crepe mixture.
In a bowl, beat the eggs together with the whipping cream, salt and pepper until integrated. Reservation.
Fry the bacon in its own fat on a non-stick frying pan, try to do it over low heat and turn it constantly until the texture is crispy. Remove the bacon from the skillet and drain on absorbent paper.
On the same bacon fat, cook the beaten eggs over low heat, remember to move it constantly with the help of a spatula so that the eggs come out scrambled, once they are almost ready, add the fried bacon and integrate.
Assemble your crepes. Place a crepe in front of you and fill only half way down with the scrambled egg, fold to close into a quesadilla shape, lift the top edge of the crepe, and fold it into a triangle shape. Repeat until finished with the crepes. Serve on a plate and accompany with pico de gallo to taste.

PRESENTATION

Fold the crepes into a triangle, serve on a plate and serve with pico de gallo.

TIPS

If you want the egg to be fluffier, separate the whites from the yolks, beat the whites with a fork, cook and once the egg is almost ready, add the yolks (also beaten); remember to cook over low heat.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
239.1
kcal
11.96%
Carbohydrate, by difference
29.1
g
9.7%
Protein
4.2
g
8.4%
Total lipid (fat)
11.7
g
18%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING