Oakdell Egg Breakfast Crepe with a Mustard Sauce
These savory breakfast crepes made with Oakdell eggs are amazing. I like to make a quick mustard sauce to finish them off for an incredible breakfast treat.
Ingredients
For the Crepe Batter:
1 1/4 cup milk
2 Oakdell Eggs
4 tbsp melted butter
1/4 cup sugar
1 cup flour
For the Mustard Sauce:
4 tbsp butter
1/4 cup flour
6 cups milk
4 tbsp whole grain mustard
1 tsp white vinegar
Salt and pepper to taste
10 Oakdell Eggs scrambled
1/2 pound bacon, cook fat reserved
1 steak cooked, thinly sliced
Instructions
1
To make the crepes, add the milk Oakdell eggs, melted butter, sugar and flour into a blender and blend until smooth. Let the crepe batter sit for at least 15 minutes before using.
2
Heat a crepe or non-stick pan on the stove and spray with vegetable spray. Pour about 1/3 cup of crepe batter into your heated pan and swirl the pan to evenly spread the crepe batter around. If needed, add more crepe batter to accommodate the size of your pan.
3
Once the crepes bubbles pop on top, carefully flip the crepe over for about 1 minutes, remove from the pan and transfer to a plate. Repeat until crepe batter is gone.
4
To make the mustard sauce, cook the baking, remove the bacon and add the butter and flour to the pan mixing it all together. Whisk in the milk, whole grain mustard and the white vinegar until all is combined. Bring a lightly boil and cook for a couple of minutes to cook out the flour taste. Salt and pepper to taste.
5
To assemble, fill the crepes with the scrambled eggs, cooked bacon pieces and steak (you’ve warmed up) and roll them up on a plate. Spoon the mustard sauce over the crepe, serve and enjoy.
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