Bacon, Egg, and Cheese Crepes

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Savory crepes filled with scrambled eggs, crispy bacon, and cheddar cheese. Make them with homemade or pre-made crepes.

I first made crepes in my high school home economics class.   I thought I was so fancy making them and filling them with whipped cream and jam.

For a few years they were my signature dessert.  In fact, I’m still using that same recipe from high school, with a few tweaks, today!

What are crepes?

Crepes are thin pancakes made from a runny batter consisting of flour, eggs, milk, and butter. They are French but are now enjoyed all over the world. The batter is poured onto a hot, flat griddle or skillet and spread thinly to create a delicate and smooth pancake. Crepes can be filled with a variety of sweet or savory ingredients. such as They are often rolled or folded before serving and can be enjoyed as a breakfast dish, dessert, or even a light meal.

One of my favorite sweet crepe recipes are filled with homemade jam and vanilla whipped cream then are topped with more whipped cream and fresh berries.   My favorite savory crepe is filled with eggs, cheese, pears, and bacon. 

The first savory crepe recipe I made was made with a scrambled egg omelet topped with sliced pears, strips of bacon, and cheese.   This time I wanted a savory crepe where the filling was all wrapped up into one omelet type filling.

For this recipe you can use pre-made crepes (the first time I made these I used Melissa’s Produce ready to use crepes) or you can make your own savory crepes.

Ingredients:

• all purpose flour
• baking powder
• salt
• whole milk (you can also use plant based milk)
• salted butter (or unsalted if you prefer)
• eggs (you will need these for the crepes and the filling)
• bacon
• cheddar cheese (or your favorite type of cheese)
• black pepper
• chives (optional)

To make the crepes combine the flour, baking powder, and salt in a large bowl.   Add in the milk, butter, and eggs and whisk for 1-2 minutes or until smooth.

Heat a crepe pan or an 8 inch skillet over medium heat.   Spray the pan with cooking spray.  Quickly pour 1/4 cup of batter into the skillet.  Immediately pick the skillet up and rotate it so that a thin layer of batter evenly covers the bottom of the pan.  This may take a bit of practice.

What is a Crepe Pan?

A crepe pan is a specialized frying pan designed for making crepes. It has a shallow, flat surface with low sides which allows for easy flipping of the delicate crepe batter. Crepe pans are often made from materials that distribute heat evenly, such as cast iron or non-stick coated aluminum. The size of crepe pans can vary, but they are often larger in diameter than a typical skillet to accommodate the thin batter. Some crepe pans also come with a wooden or plastic spreader tool to help distribute the batter across the surface.

Cook until bubbles begin to form in the center of the crepes and the outer edges turn golden brown. Carefully use a pancake turner and flip the crepe over quickly.  Continue cooking on the other side until it is brown as well. Remove from the pan and place on a plate.

Continue with the remaining crepe batter, layering parchment paper in between each crepe so they don’t stick to one another. 

To make the filling heat a 10 inch skillet over medium heat.   Add the chopped bacon and cook until golden brown.  Remove to a paper towel lined plate.   Drain all but one teaspoon of bacon grease from the pan.

Meanwhile, whisk together the eggs, milk, salt, and pepper in a medium bowl.  Pour into the pan with the bacon grease.   Immediately sprinkle the egg with the crumbled bacon, cheddar cheese, and half of the chopped chives. 

Can I add vegetables to the egg mix?

Yes you can add vegetables to the too of the eggs when the cheese and bacon are added.   I recommend you cook the vegetables until they have softened before adding them since they will only cook for a few minutes.   Vegetables that would be good to add are green peppers, red peppers, onions, mushrooms, or fresh spinach.

Cook for 3-4 minutes or until the eggs are cooked.   Cut into 4 pieces and flip each egg piece and cook an additional 30 seconds.   Remove from pan.

Fill each crepe with one of the egg and cheese pieces.  You may need to cut it in half to fit in the crepe.  Roll the crepe and top with a few fresh chives.

These crepes were delicious and perfect for breakfast or a brunch.  You can add different types of cheese and vegetables if you desire. 

The crepes are thin and delicate so it’s good to let the eggs cool to room temperature before filling the crepes so they don’t tear.   It’s like having a hand held or portable omelet and the flavors are perfection.  The fluffy eggs, salty bacon, and rich cheddar cheese pair so well together.

Bacon, Egg, and Cheese Crepes

Savory crepes filled with scrambled eggs, crispy bacon, and cheddar cheese.

5 from 4 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 crepes

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 1 large skillet
• 1 crepe pan

Ingredients

For the crepes:

• 1 1/2 c. all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 c. whole milk
• 2 Tablespoons butter melted
• 2 eggs

For the filling:

• 4 eggs
• 4 slices bacon cooked and crumbled
• 1/2 c. cheddar cheese shredded
• salt and pepper
• 2 Tablespoons chives chopped

Instructions

• To make the crepes combine the flour, baking powder, and salt in a large bowl.
• Stir in the milk, butter, and eggs. Whisk for 1 minute or until smooth.
• Heat an 8 inch skillet or crepe pan over medium heat. Spray with cooking spray.
• To make each crepe pour 1/4 cup of batter into the skillet and immediately rotate the skillet until a thin layer of the batter covers the bottom.
• Cook until bubbles begin to form and the outer edges turn golden brown. Flip the crepe over and continue cooking on the other side until it is brown as well. Remove from the pan and place on a plate.
• Repeat with remaining crepes, placing a sheet of waxed paper in between each crepe when stacking.
• Meanwhile whisk the eggs for the filling in a medium sized bowl.
• Heat a large 12 inch skillet over medium heat. Spray with cooking spray.
• Add the beaten eggs to the pan. Sprinkle with the crispy bacon, cheddar cheese, salt, pepper, and chives.
• Cook for 2-3 minutes or until the eggs on the bottom seem cooked. Flip the eggs over (if you cannot flip the entire thing cut in half and flip each piece.
• Cook for 1 minute on the other side and flip back. Slice into 4 pieces.
• Place 1 piece of the egg omelet onto each of 4 crepes. Cut them to fit into the center of the crepe.
• Roll the crepes and serve warm.
• Keep remaining crepes for another use.

Notes

A Hezzi-D Original Recipe

More Brunch Recipes:

• Bacon, Egg, and Cheese Crepes from Hezzi-D’s Books and Cooks
• Cinnamon Roll Monkey Bread from A Day in the Life on the Farm
• Coffee Cake Donuts from Jolene’s Recipe Journal
• Fried Deviled Eggs from Cindy’s Recipes and Writings
• Lemon Blueberry Quick Bread from A Little Fish in the Kitchen
• Masala Papad from Magical Ingredients
• Mocha Latte Coffee Cake from Karen’s Kitchen Stories
• Simple French Toast Casserole with Apples from Blogghetti
• Sopes with Chorizo and Egg from Palatable Pastime
• Tex-Mex Breakfast Crepes from A Kitchen Hoor’s Adventures
• Virgin Strawberry Margarita from Art of Natural Living