Savory Bacon and Egg Crepes
Savory Bacon and Egg Crepes
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon butter, for cooking crepes
For the Filling
- 8 slices bacon, cooked and crumbled
- 6 large eggs, scrambled
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons fresh chives, chopped
For Serving (Optional)
- maple syrup, as needed
- hot sauce, as needed
Instructions
- 1
Prepare the Crepe Batter: In a large bowl, whisk together the all-purpose flour, milk, 2 large eggs, melted butter, granulated sugar, and salt until the batter is smooth and free of lumps. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. This resting period allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 5 min
- 2
Cook the Bacon: While the crepe batter rests, cook the bacon. Heat a large skillet over medium heat. Add the bacon slices and cook until crispy. Remove the bacon from the skillet, drain on paper towels, and crumble once cooled. You may reserve 1 tablespoon of bacon fat in the skillet for cooking the crepes, or discard and wipe the skillet clean.
⏱️ 10 min
- 3
Scramble the Eggs: In the same skillet (or a separate one if preferred), scramble the 6 large eggs over medium-low heat until they are just set and still slightly moist. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min
- 4
Cook the Crepes: Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of the reserved bacon fat or 1 tablespoon of butter. Pour about 1/4 cup of crepe batter into the hot pan, quickly tilting and swirling the pan to coat the bottom evenly with a thin layer of batter. Cook for 1 to 2 minutes, or until the edges are lightly golden and the surface appears set. Carefully flip the crepe with a thin spatula and cook for another 30 seconds to 1 minute, until lightly browned. Transfer the cooked crepe to a plate and keep warm (e.g., covered with foil or in a low oven). Repeat with the remaining batter, greasing the pan as needed, until all crepes are cooked.
⏱️ 20 min•🌡️ 350
- 5
Assemble the Crepes: Lay a warm crepe flat on a serving plate. Place a spoonful of scrambled eggs, a portion of crumbled bacon, and a sprinkle of shredded cheddar cheese and chopped fresh chives onto one half of the crepe. Fold the crepe in half, then fold it in half again to create a triangular shape, or simply roll it up tightly.
⏱️ 10 min
- 6
Serve: Serve the savory bacon and egg crepes immediately. Offer optional maple syrup for a sweet and savory contrast, or hot sauce for an added kick.
Kitchen Tools
Nutrition Facts (per serving)
Savory Bacon and Egg Crepes
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon butter, for cooking crepes
For the Filling
- 8 slices bacon, cooked and crumbled
- 6 large eggs, scrambled
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons fresh chives, chopped
For Serving (Optional)
- maple syrup, as needed
- hot sauce, as needed
Instructions
- 1
Prepare the Crepe Batter: In a large bowl, whisk together the all-purpose flour, milk, 2 large eggs, melted butter, granulated sugar, and salt until the batter is smooth and free of lumps. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. This resting period allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 5 min - 2
Cook the Bacon: While the crepe batter rests, cook the bacon. Heat a large skillet over medium heat. Add the bacon slices and cook until crispy. Remove the bacon from the skillet, drain on paper towels, and crumble once cooled. You may reserve 1 tablespoon of bacon fat in the skillet for cooking the crepes, or discard and wipe the skillet clean.
⏱️ 10 min - 3
Scramble the Eggs: In the same skillet (or a separate one if preferred), scramble the 6 large eggs over medium-low heat until they are just set and still slightly moist. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min - 4
Cook the Crepes: Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of the reserved bacon fat or 1 tablespoon of butter. Pour about 1/4 cup of crepe batter into the hot pan, quickly tilting and swirling the pan to coat the bottom evenly with a thin layer of batter. Cook for 1 to 2 minutes, or until the edges are lightly golden and the surface appears set. Carefully flip the crepe with a thin spatula and cook for another 30 seconds to 1 minute, until lightly browned. Transfer the cooked crepe to a plate and keep warm (e.g., covered with foil or in a low oven). Repeat with the remaining batter, greasing the pan as needed, until all crepes are cooked.
⏱️ 20 min•🌡️ 350 - 5
Assemble the Crepes: Lay a warm crepe flat on a serving plate. Place a spoonful of scrambled eggs, a portion of crumbled bacon, and a sprinkle of shredded cheddar cheese and chopped fresh chives onto one half of the crepe. Fold the crepe in half, then fold it in half again to create a triangular shape, or simply roll it up tightly.
⏱️ 10 min - 6
Serve: Serve the savory bacon and egg crepes immediately. Offer optional maple syrup for a sweet and savory contrast, or hot sauce for an added kick.