Step-by-Step Instructions

1. 1.Prepare the Crepe Batter

   In a measuring jug or a bowl, combine 1/2 cup of plain flour, 1 tbsp of melted butter, and 1 egg. Begin mixing with a fork or whisk.

2. 2.Add Milk and Mix

   Gradually pour in 3/4 cup of milk while continuously mixing until you have a smooth, lump-free batter.

3. 3.Prepare the Pan

   Heat a non-stick pan over medium-low heat. Add 1 tsp of oil and use a paper towel to spread it evenly across the surface.

4. 4.Cook the Crepe

   Pour half of the batter into the hot pan and swirl it around to form a thin, even circle. Let it cook on one side for about 2 minutes.

5. 5.Flip and Add Toppings

   Flip the crepe over. Immediately sprinkle half of the shredded mozzarella cheese (1 tbsp) over the surface.

6. 6.Add Egg and Vegetables

   Crack one egg into the center of the crepe. Arrange the chopped mushrooms, bell peppers, and halved baby tomatoes around the egg yolk.

7. 7.Season the Filling

   Sprinkle salt and freshly ground black pepper over the egg and vegetables according to your taste.

8. 8.Fold the Crepe

   After cooking for 2-3 minutes on the lowest possible heat, carefully fold the four sides of the crepe inwards towards the center to create a square pocket, leaving the egg exposed.

9. 9.Cover and Steam

   Cover the pan with a lid and cook for another 2 minutes. This will steam the top of the egg and melt the cheese completely. The egg white should be set, and the yolk cooked to your preference.

10. 10.Serve and Enjoy

    Once cooked, carefully slide the egg crepe pocket onto a plate. Serve immediately while hot.