• Prep Time 120 minutes
  • Cook Time 25 minutes
  • Serving -
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • English Muffin:
  • 300g high protein flour (bread flour)
  • 10g sugar
  • 50g salt
  • 4g instant yeast
  • 15g Anchor Unsalted Butter
  • 220g Anchor UHT Full Cream Milk
  • Semolina Flour (for coating)
  • Egg Crepe:
  • 400g whole egg
  • 100g Anchor Full Cream Milk
  • salt, a pinch
  • black pepper, a pinch
  • 200g Anchor Extra Stretch Mozzarella


  1. English Muffin:
  2. Put the High Protein Flour, Sugar, Salt,Instant Yeast and Anchor Full Cream Milk in a mixing bowl mix well.
  3. Add in the softened Anchor Unsalted Butter mix until the dough smooth & fully developed.
  4. Rest the dough 10min, after 10min cut the dough to 70gm and round it then put on the baking tray.
  5. Proof the dough at room temperature or in bread proofer until the dough double size.
  6. Spray some water on the dough then coating with semolina flour.
  7. Prepare a pan with some cooking oil use the lower heat and put the muffin into the pan make the muffin a little flatter so it can be cooked, 6 minutes each side with pan cover.
  8. Egg Crepe:
  9. Mix Well the Egg, Anchor Full Cream Milk, Salt and Black Pepper.
  10. Heat up the pan with some cooking oil after that pour in the egg mixture around 60gm when almost cook wrap Anchor Extra Stretch + Mozzarella around 25gm into the egg then ready to be use when the egg is cooked.
  11. To Assemble:
  12. Slice the Muffin to be half and spread some Anchor Unsalted Butter on the muffin then cook it at a pan until golden brown.
  13. Assemble the Muffin and egg crepe together or can add some chili sauce and mayonnaise also.

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