Egg, Bacon, and Cheese Crepes
Ingredients
Crepe Batter
- 3 eggs
- 1 ¾ cup white flower
- ¼ tsp salt
- 2 cup milk
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
Filling
- 4 slices of bacon
- 4 eggs
- 2 tbsp of half and half
- 1 cup shredded cheddar cheese
- jalapeno jam
Directions
Pre-heat crepe pan to medium low temprature. On our stove top we set the burner to 3. Melt a small amount of butter.
In a large bowl, add the flour, eggs, salt, and melted butter. Whisk batter until a smooth consistency.
Cook on each side for 1-2 minutes or until golden brown. We added the cheese after flipping the crepe to cook the second side.
Scramble the eggs and half and half together. Fry the eggs scrambling as they cook. Crumble the 4 cooked pieces of bacon and add to the eggs.
Fill the crepe with egg and bacon filling, fold, and then drizzle the jalapeno jelly over the top of the crepe.
Tools used
Staub Cast Iron 11-inch Crepe Pan
- Next: Salmon Patties
- Previous: Eggnog