Oakdell Egg Breakfast Crepe with a Mustard Sauce
Ingredients
- For the Crepe Batter: 1 1/4 cup milk
- 2 Oakdell Eggs
- 4 tbsp melted butter
- 1/4 cup sugar
- 1 cup flour
- For the Mustard Sauce: 4 tbsp butter
- 1/4 cup flour
- 6 cups milk
- 4 tbsp whole grain mustard
- 1 tsp white vinegar
- Salt and pepper to taste
- 10 Oakdell Eggs scrambled
- 1/2 pound bacon, cook fat reserved
- 1 steak cooked, thinly sliced
Instructions
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