Shelly's Recipe

SEASONED EGG AND POTATO CREPES WITH BEARNAISE SAUCE

Category: Breakfast and Brunch

Crepes
1 cup sifted flour
1 1/2 cups milk
2 eggs
1 tbsp salad oil

In bowl, combine ingredients and 1/4 tsp salt; beat until smooth. Lightly grease a 6 inch skillet and heat. Remove from heat and spoon in about 2 tbsp batter. Spread batter evenly. Return to heat; brown on one side for on minute then turn over and cook the other side until lightly browned. Grease pan lightly for each cream. Makes about 12 crepes. Note: These crepes can be frozen for later use by layering parchment paper or waxed paper between cooled crepes, wrap in plastic and refrigerate. Warm in microwave until slightly warm then fill.

Filling
8 eggs
Salt and pepper, to taste
1/2 tsp garlic and herb seasoning
1/2 tsp parsley flakes
1/4 cup milk
1 1/2 - 2 cups diced cooked potatoes

Beat all ingredients together with a wire whisk until well blended. Add diced cooked potatoes. Cook over medium heat in skillet until desired doneness. Spoon mixture into crepes then fold sides of crepes to make a roll seam side down. Spoon sauce over crepes. Makes 4 servings of 2 crepes each.