Bacon, Egg and Parmesan Crepes
"Oh Crepe, these are good. Light as a cloud paper thin crepes wrapped around crispy bacon, an egg and a touch of Parmesan and baked for 10 minutes in 350 oven. A perfect way to start our Saturday"
-- @dianemorrisey
Recipe Intro From dianemorrisey

Elevate the flavors typically found in a breakfast sandwich and turn them into sophisticated crepes! This crepe batter comes together quickly in a blender before being gently cooked on the stove, then top with a fresh egg and bake to perfection.



Prep time 30mins
Cook time 45mins
Serves or Makes: 6


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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