Breakfast Crepes Made With Crepes

• FOR THE FILLED CREPES:
• 10 whole Eggs
• 1/2 cups Turkey Bacon
• 1/2 cups Cheese
• 2 Tablespoons Green Chilies
• 1/2 teaspoons Fresh Ground Pepper
• 1/4 teaspoons Salt
• 1/4 cups Spinach
• 6 whole Crepes
• FOR THE CREPE BATTER:
• 1 cup Flour
• 1 teaspoon Salt
• 2 cups Milk
• 8 whole Eggs
• 6 Tablespoons Real Butter, Melted

1. For the filling:
2. Combine the eggs, turkey bacon, cheese, green chilies, pepper, salt, and spinach. Once all the ingredients have been combined and heated through completely, put 1/2 cup of the filling into each crepe and roll it up.
3. Serve with salsa or ketchup.
4. For the crepe batter:
5. Combine flour, salt, and milk in a bowl. Mix until well combined.
6. Add the eggs and melted butter until well combined.
7. Pour 1/4 - 1/2 cup of batter in your favorite crepe pan. Swirl the batter around until the edges are slightly brown. Run a knife along the edge and let the crepe fall onto a plate.
8. If you are not making the crepes for breakfast enchiladas, we also like to eat them for breakfast with a little butter and powdered sugar rolled up into the crepe!

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Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/breakfast-crepes-made-with-crepes/ (may not work)