Delicate and versatile French crepes perfect for a savory brunch, filled with scrambled eggs and fresh vegetables, accompanied by a rich hollandaise sauce.

Cooked crepes ready for filling
In a mixing bowl, whisk together the flour, milk, eggs, salt, sugar, vanilla extract, and ground cinnamon until smooth. Let the batter rest for 10 minutes.
Melt the butter in a skillet over medium heat. Once melted, add a small amount to the batter and mix well.
Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the center of the skillet and quickly swirl to spread it evenly.
Cook for about 2 minutes or until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1-2 minutes until cooked through.
Repeat the process until all batter is used, stacking the cooked crepes on a plate.
Scrambled eggs and vegetables for filling the crepes
In a skillet, heat the olive oil over medium heat. Add chopped bell pepper and spinach, sautéing until softened, about 3-4 minutes.
In a bowl, whisk the eggs with salt and pepper. Pour into the skillet with the vegetables and cook, stirring gently, until just set, about 3-4 minutes.
Rich and creamy hollandaise sauce to complement the crepes
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.
Place the bowl over a pot of simmering water (double boiler), whisking continuously until the mixture is pale and fluffy.
Slowly drizzle in melted butter, whisking constantly until the sauce is thickened and smooth.
Per serving
Season with salt and cayenne pepper to taste before serving.