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. Following is the recipe of Crepe Stacks with Chipotle-Potato-Avocado Filling:

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 chili 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, chili 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).