Crepe Stacks with Chipotle-Potato-Avocado Filling

Crepes are fun for breakfasts and brunches. One of the great things about crepes is the fact that you have so many opportunities for delicious stuffings. This stuffing is a mixture of potato, avocado, and chipotle seasonings. Top it all off with a lightly fried egg and you've got yourself a wonderful dish.

Ingredients

• 1/2 cup flour
• 1 large egg
• 1/4 cup milk
• 1/4 cup water
• Pinch salt
• 1 tablespoon melted butter
• 1 avocado, sliced
• For the Potato Filling:
• 2 potatoes, baked and peeled
• 1/4 cup milk
• 3 tablespoons cream cheese, softened
• 1 tablespoon chipotle powder
• Pinch of salt
• 2 eggs

Cooking Directions

1. Prepare your potato mixture by adding the following to a large bowl: Baked potatoes, 1/4 cup milk, cream cheese, chipotle powder and pinch of salt. Hand mash until potato mixture is uniform and creamy. Set aside.
2. In a large mixing bowl, combine flour, 1 egg (beaten), 1/4 cup milk, 1/4 cup water, tablespoon melted butter and pinch of salt. Hand mix until creamy. You can easily thin the batter if needed by adding a bit more water.
3. Heat a crepe pan over medium flame and lightly spray with oil.
4. Add a few tablespoons of your batter/enough to fill the pan and cook 60-90 seconds, or until the edges begin to bubble. Flip and cook about 30-60 seconds, or until crepes are cooked through and browned. Should make about 6-8 crepes.
5. Set a crepe on a serving plate and top with a few tablespoons chipotle-potato mixture, then with thin avocado slices.
6. Repeat this process with 2-3 more crepes. Do the same for another plate.
7. Top with a lightly fried egg (or over easy, really any prepared egg you prefer).
8. Serve!