From: First Watch Restaurant. Yield: 1 serving. CREPE: 1 large plain crepe 2 oz. whipped eggs 1 oz. smoked turkey, diced ½ oz. button mushrooms, cleaned and sliced ¼ oz. fresh spinach leaves, stemmed and coarsely chopped ¼ oz. sweet onions, diced fine 1 oz. Monterey Jack Cheese, shredded * * * 2 oz. Hollandaise sauce, prepared ½ oz. diced tomatoes For crepe: Butter a large omelet pan; add 2 oz. of eggs. Place a crepe, brown side up in pan; dip in egg, and flip. Add turkey, mushrooms, ...
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