Stuffed Crepes with a Mornay sauce

Part 4 of my morning breakfast series for this week… Stuffed Crepes with a Mornay sauce.

Crepes:
1 Cup
1/2 tsp Salt
2 Eggs
1 1/4 Cups
2 Tbsp Melted Butter

Mix the dry and the wet in separate bowls. Then blend the wet into the dry. Mix till smooth & no lumps. Rest for an hour. I made mine the night before and put it in the fridge.

Brush a medium heated skillet with butter and slowly pour in the batter until it fill the bottom. Cook for about 2 minutes and flip. Cook for 1 more minute. Set aside and make the next one.

For my filling I sauteed onions, yellow bell peppers and mushrooms. I also fried two eggs over medium.

Mornay sauce:

2 TBS Butter
2 TBS All-Purpose Flour
1/2 cup Whole Milk
1/2 cup Gruyere Cheese, shredded
¼ tsp Pepper, ground

Over low heat in a sauce pan melt the butter, stir in the flour, add the milk, then the cheese. Stirring well the whole time.

Plate the crepe, put the veggies down, to them with an egg. Crush on some black pepper. Fold the crepe sides, spoon on the sauce. I served mine with air fried hickory smoked bacon.

Perfect way to spend a cool, rainy Thursday morning!