Southwestern Eggs Rolled In Crepes with Collards

What a fine way to start a day!

Ingredients
In addition to the ingredients in the crepes and scrambled eggs, you will need enough tender collard leaves to cover each crepe.

Preparation of Collard Leaves
·Select some tender baby collard leaves, wash them, and remove the stems.
·Drain them on a paper towel.

Paul’s Basic Crepes

These basic crepes can be used with breakfast fillings or with dessert fillings.


Ingredients
2 eggs
2 tablespoons vegetable oil
1⅓ cups (2% butterfat) milk
1 cup all purpose flour
½ teaspoon salt substitute

Preparation
·Whisk ingredients.
·Make crepes with crepe maker.

Equipment/Utensils
• Mixing bowl • Crepe maker

Cooking and Storing
·Cook all the batter at once and stack them. The recipe will yield 16 (6") crepes.
·To store the leftovers, place sheets of waxed paper between the crepes and seal them in an airtight container.

Paul’s Southwestern Eggs
Fill collard-lined crepes with these delicious eggs.


Ingredients
6 eggs
½ cup (2 ounces) grated cheddar cheese
½ teaspoon garlic powder
2 teaspoons chili powder (without sodium)
1 teaspoon ground cumin or oregano
1 tablespoon bacon grease

Preparation
Scramble
Equipment/Utensils
Skillet

Assembling the Crepes
·The diners can assemble the crepes at the table.
·Line each crepe with a single layer of tender collard leaves.
·Place a row of the eggs on top of the collards.
·Sour cream is an optional topping
·Roll and eat

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