SAVORY CREPES WITH SCRAMBLED EGGS

In a bowl, mix crepe mix with the water, until it becomes a uniform porridge, and rest for 10 minutes.

We put the pan on the fire and when it burns enough, pour a little butter or sunflower oil and spread it to go everywhere.

Pour about a cup of coffee (40 g) of porridge into the pan, spread it to go everywhere and when it is golden brown on one side, with the help of a spatula, turn over to bake on the other. Continue with the rest of the porridge.

In a bowl add the eggs, milk, salt and pepper and beat them lightly with a fork.

Put a frying pan over medium heat and add the butter.

Once the butter has burned, add the eggs to the pan and mix with a spatula for the next 2 minutes until they thicken slightly. We want them to look a little uncooked when we get them out of the fire.

In a crepe, spread 2-3 tablespoons eggs, cream cheese, cold cuts and spring onion. Serve immediately.