Nutritional Info

Nutrition Facts

Serving Size 1 (83g)

Calories 164
Calories from Fat 50 (31%)
Amount Per Serving %DIV
Total Fat 5.6g 9%
Saturated Fat 3.7g 19%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 18.8mg 6%
Sodium 187.2mg 8%
Potassium 76mg 2%
Total Carbohydrate 18.1g 6%
Dietary Fiber 0.6g 2%
Sugars 1.8g
Protein 8.1g 16%

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Recipe Description
This recipe is great for brunch when you have company or as a late night dinner. It elevates scrambled eggs to a gourmet dish for about a dollar a serving!
Prep time
25 min
Cook time
25 min
Ready In
50 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  all purpose flour
1 1/4 Cup(c)  milk
10   eggs, divided
3 Tablespoon(T)  butter, melted
1/2 Teaspoon(t)  salt, divided
1/4 Cup(c)  sour cream
2 Tablespoon(T)  butter
1 Cup(c)  swiss cheese, shredded
1 Cup(c)  cheddar cheese, shredded

Preparation

In a blender or food processor, combine flour, milk, three eggs, 3 tablespoons melted butter and 1/4 teaspoon salt and blend or process until smooth. Let stand for 15 minutes. Heat an 8 inch nonstick skillet over medium heat and brush with 1/2 tablespoon butter. Pour batter into skillet and turn and twist skillet to spread batter evenly. Cook until the crepe can be moved, about 2 minutes, then carefully flip and cook 30 seconds on other side. Flip out onto kitchen toweL Repeat, making 8 crepes in all; do not stack hot crepes. Preheat oven to 350° F. In medium bowl, beat remaining 7 eggs with sour cream and 1/4 teaspoon salt. Melt remaining 1 1/2 tablespoons butter in the nonstick skillet and pour in eggs. Cook, stirring frequently, until eggs are set but still moist. Place crepes, light side up, on work surface. Divide eggs among the crepes and sprinkle with half of each of the cheeses. Roll up crepes and place, seam side down, in 9 inch glass baking dish. Sprinkle with remaining cheeses. Bake for 10 to 15 minutes, or until cheeses melt. Serve immediately.

Additional notes

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