Breakfast Enchiladas Made With Crepes

Today I am  guest posting over at Mess for Less.  Vicky has such a fun blog that is perfect if you have little kiddos to entertain.  She has so many ideas and crafts that you can do inexpensively!  That is a win-win in my book.

Happy Friday Friends!!

 Made Famous By:  The McMullin Fam Bam

My boys have a serious love slash addiction to the ocean.  Can’t say I blame them, so do I.  There is just something so relaxing about laying out a beach towel, setting up a chair, spending hours listening to the waves and watching your children splash in the sea.  I sit back, watch them and try to soak up every second of their childhood.

Yesterday my kiddos had two options.  Go to Disneyland or go to the beach.  They chose to go to the beach and fish.  We could and have literally spent the entire day at the beach.  These my friends are some of life’s cherished moments.

A while back at one of my gourmet cooking groups,  Karene (one of my dear friends) had a the idea to make breakfast enchilada’s using crepes instead of tortillas.  BRILLIANT I tell you!!

So I used my trusty McMullin crepe batter and McMullin breakfast burrito recipes to create this mouth watering dish.  The result was nothing short of culinary perfection!!

The best part is that I had already pre-made the crepes earlier in the week and just saved some to make this recipe.  They also freeze very well so I am going to be sending some with the hubs to work for breakfast. 

BEST. WIFE. EVER.

Breakfast Enchiladas made with Crepes

6 Crepes

10 Eggs

½ Cup Turkey Bacon, cooked and chopped

½ Cup Cheese

2 TBS Canned Green Chillies

½ tsp Fresh Ground Pepper

¼ tsp Salt

¼ Cup Spinach (optional)

*Combine the eggs, turkey bacon, cheese, green chilies, pepper, salt, and spinach. (If you choose to)

*Once all the ingredients have been combined and heated through completely put ½ Cup of the filling into each crepe and roll it up.

*Serve with Salsa or ketchup.

McMullin Crepe Batter

1 Cup Flour

2 Cup Milk

8 Eggs

6 TBS Real Butter

1 tsp Salt

2 TBS Sugar (only for dessert crepes)

*Combine flour and milk in a bowl.  Mix until well combined.

*Add the eggs and melted butter until well combined.

*Pour1/4 – ½ Cup of batter in your favorite crepe pan.  Swirl the batter around until the edges are slightly brown.   Run a knife along the edge and let the crepe fall onto a plate.

**If you are not making the crepes for breakfast enchiladas, we also like to eat them for breakfast with a little butter and powdered sugar rolled up into the crepe! **

Head on over to Mess for Less!

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