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

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.

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.

Heat a crepe pan over medium flame and lightly spray with oil.

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.

Set a crepe on a serving plate and top with a few tablespoons chipotle-potato mixture, then with thin avocado slices.

Repeat this process with 2-3 more crepes. Do the same for another plate.

Top with a lightly fried egg (or over easy, really any prepared egg you prefer).