Scramble Egg Filled Crêpe - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 cup milk
2 None large eggs
2 tsp vegetable oil
None None roasted tomatoes, to serve
-1 None Scrambled Eggs
6 None large eggs
3/4 cup milk
1 1/2 tbsp butter
4 slices bacon, chopped, cooked
2 oz baby spinach, chopped
2 tbsp chopped fresh chives

Preparation

Sift flour into a large bowl. Combine milk, eggs and oil then gradually whisk into flour until smooth. Set aside to rest for 30 mins.
Heat a lightly oiled 7 inch crepe pan (or frying pan) over high heat. Pour 1/4 cup batter into pan, tilting to cover base. Cook for 1-2 mins, until lightly browned. Flip over and cook other side for 1 min, or until lightly browned. Transfer to a plate. Repeat with remaining batter.
To make the scrambled eggs, whisk together eggs and milk. Season to taste. Melt butter in a frying pan over medium heat. Pour in egg mixture and cook, stirring, for 3-4 mins, until egg starts to set. Stir in bacon, spinach and chives.
Fill crepes with mixture and roll up to enclose. Serve with roasted tomatoes.