Pan-fried stuffed breakfast crepe

Whisk whole eggs, all-purpose flour, whole milk, melted butter and a pinch of salt in a large bowl until smooth, without over-mixing; ingredients ideally at room temperature.

Rest the batter in the fridge at least one hour.

Thinly slice the potatoes and layer in a small overlapping circle in a hot frying pan with a splash of oil; season with salt and pepper and cook both sides until golden brown and crispy.

Thinly slice about half a yellow onion and caramelize in a hot pan with a drizzle of oil, letting it darken and develop fond.

Deglaze with a generous splash of malt vinegar and season with a little salt.

Slice the bacon into large strips or lardons and render in a medium-hot pan until crispy but still a little chewy; drain on a paper-towel-lined tray.

Lightly butter a large nonstick pan on high heat, add just enough batter to coat the bottom, swirl, and cook both sides about two minutes until light golden brown but tender in the middle.

Fill the crepe with the hash browns cut to fit, the bacon, the fried egg, the caramelized onions and a good grating of cheddar.

Fold the crepe like a package and fry in a cast iron or nonstick pan with a little butter until crispy and golden brown, two to three minutes per side.

Grate more cheddar on top and finish with sliced green garlic tops.