"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"
Bacon, Egg and Parmesan Crepes
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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.
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- Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 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
Method
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