- 2 cup flour
- 1 tablespoon sugar
- 1/ 4 teaspoon salt
- 1 1/ 2 cups milk
- 1 dozen eggs, divided
- 3 tablespoons melted butter
- 1/ 4 cup grated Parmesan cheese
- 1 pound bacon
- chopped fresh parsley, for garnish
- chopped fresh chives, for garnish
Combine flour, sugar, salt, milk, four eggs and the melted butter in a food processor or blender and blend on high for 30 seconds. Let rest for 15 minutes.
Heat a 9 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 8 when you are done.
Preheats the oven to 350˚F. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Cut bacon pieces in half and fit 4 halves (2 full pieces) in center of crepe and carefully crack egg onto it. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and chives