Breakfast Bacon and Egg Crepes
6 portions
40mThis recipe is inspired by a crepe from a delightful cafe I worked at in Seattle, Cafe Javasti. If you can't make it there, try making this filling savory crepe at home!
What you will need
Cooking spray
CREPES
1 cup Whole Milk
1 cup AP flour
3 Tbsp Butter
1/2 cup Water
1/8 tsp Salt
2 Eggs
TOPPINGS:
1 Slicing Tomato
18 slices Pre-Cooked Bacon
1 tsp Honey
6 Eggs
1/2 tsp Black Pepper
1 tsp Salt
(Nutritional facts 378 calories, 28.49 g fat, 15.33 g carbohydrates, 15.89 g protein, 904 mg cholesterol, 477 mg sodium)How to cook
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Gather and portion all ingredients.
4
Crack eggs into a medium sized mixing bowl. Add flour, water, and milk and start to whisk together.
5
Add salt, honey, and melted butter.
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Whisk to combine until smooth. The batter should be quite thin and run off of the spoon in a stream. Add water to the batter if it will not spread in a paper thin layer on the pan.
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Add a little bit of oil spray to the pan and heat to medium-high. Pour 1/3 cup of batter onto a 10 inch non-stick frying pan and quickly tilt the pan in a circular motion to coat the bottom of the pan with a thin layer. Often the first crepe doesn't work quite right, but don't worry, just try again.
8
Scramble an egg with a fork then flip the crepe.
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Use a fork to spread the scrambled egg onto the crepe. Add a pinch of salt and pepper to season the egg.
10
Add 3 slices of bacon, shredded cheddar cheese and sliced tomato to the top of the egg.
11
Fold the back edge of the crepe over the filling and then fold the sides over to cover. Let cook for about 3 minutes or until the egg is cooked. Repeat with the remaining batter and serve immediately!
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