Scrambled Egg-Filled Crepes - cooking recipe

Ingredients

1/2 cup plain flour
1 cup milk
2 eggs
2 teaspoons vegetable oil
roasted tomatoes, to serve
SCRAMBLED EGGS
6 eggs
3/4 cup milk
20 g butter
4 slices rindless bacon, trimmed, chopped, cooked
50 g Baby Spinach, chopped
2 tablespoons chopped chives

Preparation

Sift flour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into flour until smooth. Set aside to rest for 30 minutes.
Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour 1/4 cup measures of crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture.
SCRAMBLED EGGS. In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives.
Fill crepes with mixture, and roll. Serve with roasted tomatoes.