Herbed Egg Crepes

Hi from the UK! I decided to try out a new breakfast recipe as my son is always eating weetabix or porridge for breakfast, and I wanted to mix it up!  I found this great herbed egg crepe recipe from smartbitesforbaby.wordpress.com that looked simple and quick, so I decided to give it a go. I pretty much did what the recipe called for spot on, but I think in the future I would change it a bit (I'll make notes in the recipe where!) This recipe is meant for babies and toddlers, but I think with some tweaking it would be great for anyone. If you reduce the sugar and add in a bit of cheese and tomato, (without the seed part - it would make the eggs too watery) I think it would be great!

Herbed Egg Crepes

You'll need:
2 eggs (use more or less - just adjust the recipe as needed)
2 tsp brown sugar (I would recommend cutting it down as ours came out quite sweet. The second time around I just used  1/2 a tsp and it was much nicer)
1 tbsp finely chopped fresh herb(s) (I used thyme in mine, but you could try dill, tarragon, rosemary, or even sage)

In a bowl, beat the eggs. Add the sugar and herbs, and mix well.

Heat a non stick pan to low/medium heat, and pour in the mixture, letting it cover the entire surface of the pan.Cook it slowly for 5-7 minutes (It took mine about 5) until it becomes pale. For mine, I only had pale places in patches. It didn't turn pale for the entire surface, but I just lifted the edge to check to see if the other side was done. Flip over to the other side and cook for another minute to make sure the part that was on top is cooked through as well.

When it's done, it will look a bit like this:

For babies and young children, cut into strips and then roll it up. For yourself, just go at it with a fork!

This is such a quick dish to make - I think all in all it took maybe 10 minutes for prep and cooking to plate. It's great for school mornings when you're running just a bit behind and need something fast to whip up for the kids!