Crepes with (Ham) Sausages and Eggs
- 10 breakfast sausages or 8 slices of ham
- 6 eggs
- 1 pinch of salt
- 1 pinch of pepper
- 1 Tbsp butter
- 1/3 cup maple syrup
- Chive Crepes:(makes 8 crepes)
- 2/3 cup flour
- 1 pinch salt
- 2 eggs
- 3/4 cups milk
- 2 tbsp butter melted cooled
- 1 Tbsp chopped fresh chives
In bowl, whisk flour with salt. Whisk together eggs, milk and half of the butter. Pour over dry ingredients and whisk until smooth. Stir in chives. Refrigerate for one hour.
Heat crepe pan or nonstick skillet over medium heat. Brush with some of the remaining butter. Pour scat 1/4 batter into the centre of pan. Using small offset spatula, spread batter to make thin circles. Cook turning once, until golden about one minute. Transfer to plate. Keep warm.
In same pan over medium heat beat together eggs salt and pepper. Cook egg mixture stirring gently with spatula.
Top each crepe with two sausages and some scrambled eggs. Roll up and drizzle with maple syrup.