Breakfast Crepe w/ Bacon & Egg

Monday, November 30, 2015

{serves 4}

What You Need
For The Crepes
3 eggs
1/2 cup coconut milk (or milk of choice)
1.5 TBS coconut flour
1 TSP coconut oil, melted
1/8 TSP sea salt
1 TBS coconut oil, more if needed

For The Filling
4 eggs
4 strips of bacon
Italian seasoning
Butter, melted for drizzling
Fresh oregano 
Fresh thyme

Directions
For The Crepes
1. Add all crepe ingredients into a bowl and whisk together. Let sit for 10 minutes.
2. While the batter is sitting, heat a pan over medium heat. Once the 10 minutes are almost done on the batter, add 1 TBS coconut oil to pan and spread evenly throughout. 
3. Give batter one more whisk and then scoop out 1/4 cup and pour in to pan. Make sure to coat the whole pan in a circular motion. It should look like a thin pancake. 
4. Cook for about 1 minute or until edges start to lift. Gently flip when ready and let cook another 30 seconds to a minute. 
5. For Filling: Right after you flip the crepe, crack and egg into the center and sprinkle with bacon. Turn heat to low and let sit until egg is cooked to your liking.
6. Once cooked, you can fold up the edges if desired and then remove from pan. Sprinkle with Italian seasoning, melted butter, and fresh oregano and thyme. 
7. Continue with remaining batter and fillings. Add more coconut oil to the pan if needed, you do not want the batter to stick! 
8. Enjoy you're amazing breakfast!

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