Uno Mas Breakfast Crepes

Aren't they beautiful? We've had chickens since the fall of 2009 (the very first eggs we collected from our very first flock were actually laid on Thanksgiving Day of that year). We were very thankful then  and still are!

Today with some of the eggs from our chickens, I made crepes for breakfast. Robert, my husband, did not like the crepes I made last time because of the filling. So this morning I asked him what kind of filling he would like and he said, "How about something like a breakfast burrito?"

From his suggestion, I made a filling of avocado, green onion, cilantro, grape tomatoes, crumbled bacon, and grated raw cheddar cheese with a pinch of chili powder, and a sprinkling of red pepper flakes. When I gave Robert his plate he decided that the two crepes on his plate were too many and took one off and placed it aside. Even though I expressed to him that one was probably not enough, he did not agree.

After adding a garnish of sour cream and salsa, he dug in. Not long after, I noticed that he was eating the second crepe that he put aside. "These are so good and much lighter than I thought they'd be". So I decided that we'd call the crepes Uno Mas Breakfast Crepes (Translation: "One More" Breakfast Crepes).

Here's the recipe:

Basic Crepe Ingredients:

Eggs, well-beaten - however many crepes you want to make; 4 eggs will make 4 crepes

butter

Directions: In a mixing bowl, beat the eggs well. Heat a crepe or omelet pan (I use a small cast iron pan that has sloping sides) over medium heat. When a drop of water sizzles in the pan, it is hot enough. Add butter to coat pan bottom and sides. Pour enough egg to cover bottom of pan in a thin coating. Tilt pan to make sure that egg covers the bottom of the pan completely. When the egg sets (is no longer runny on top, but still looks wet) flip it over like a pancake and cook for another minute or so. Slide the crepe out of the pan onto a warming plate. Continue in this way until all of the egg is used. Keep in a warm oven until ready to use.

Filling:

Fill each crepe with:

2 slices of avocado

1 slice of bacon, crumbled (use uncured bacon that contains no nitrates or nitrites)

1 T. sliced green onion (white and green parts) or sauteed, sliced red onion 

1 T. coarsely chopped cilantro

2 cherry tomatoes, halved

Sprinkling of red pepper flakes (optional)

Pinch of chili powder

salt and pepper to taste

2 T. grated raw milk cheddar cheese (from cow or goat) or Feta sheep milk cheese Garnishes: tomatilla salsa or other, sour cream (optional)

Directions: Fill each crepe, like you would a burrito with above ingredients in order listed, topping with cheese. Leave crepe open and run under broiler just until cheese melts. Do not leave any longer because the crepe will burn around the edges and it will be too hot to roll up.) Roll up crepe and place seam side down on serving plate. Garnish with salsa and sour cream if desired.