Crepes with Scrambled Eggs (Crêpes aux œufs brouillés)

Prepare the crepes by mixing the eggs with flour until a fairly homogeneous mass is obtained

Add cold milk, beating constantly until the mixture presents itself smooth and creamy, but still quite liquid (the back of the spoon should be covered with a thin layer of crepe batter)

Add melted butter or margarine and a pinch of salt

Let it rest for a moment

Then, use a well-seasoned frying pan

Grease the pan by passing a small piece of cloth or paper soaked in a little melted butter or margarine (this is very important: the bottom of the pan should be greased only once)

Heat the pan and when it's very hot, pour in enough batter to cover two tablespoons

Use the edge of a knife to prevent the crepe from sticking

Flip the crepe with a spatula or, if you're very skilled, make it jump in the air and land back in the pan to cook the other side

The crepe should have a lovely yellow-golden color

Prepare the remaining crepes and keep them between two shallow plates in a warm place

Then prepare the scrambled eggs: break the eggs into a saucepan, beat them well and season with salt and pepper

Put the saucepan over simmering water and start cooking the eggs, stirring constantly to prevent them from sticking to the sides of the pan

After five minutes, add small pieces of butter or margarine

Remove the saucepan from the heat when the eggs are still creamy

Spoon a generous amount of scrambled eggs onto each crepe

Fold the crepes in thirds and serve immediately on a warmed plate, for 4 people.