Scrambled Egg-Filled Crepes

• 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

1. 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.
2. 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.
3. 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.
4. Fill crepes with mixture, and roll. Serve with roasted tomatoes.

flour, milk, eggs, vegetable oil, tomatoes, eggs, eggs, milk, butter, rindless bacon, chives

Taken from www.food.com/recipe/scrambled-egg-filled-crepes-302264 (may not work)