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Six Pack To Go
French crepe with egg, spinach and goat's cheese
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Ingredients
Directions
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Add the milk to the batter and stir well. Heat 1 tablespoon of oil in a frying pan. Pour a large ladle of batter into the pan, let the batter run out and fry a thin pancake.
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Break 1 egg in the middle of the pancake and spread around with the spinach and goat cheese. Fold the sides of the crepe in so that a square is formed, but the egg yolk is still visible.
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Put a lid on the pan and cook until the egg is a bit coagulated. Repeat with the rest of the batter and the eggs. Cover the crêpes with the ham and serve immediately.
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Nutrition
650Calories
Fat51% DV33g
Protein78% DV39g
Carbs16% DV49g
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