Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 cup cooked and crumbled sausage or turkey bacon
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup chopped fresh herbs (like chives or parsley)
Instructions
- Step 1: In a mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and then add the milk and melted butter, mixing until well combined.
- Step 2: Gradually pour the wet mixture into the dry ingredients, whisking until smooth and free of lumps. Let the batter rest for about 30 minutes to allow the gluten to relax.
- Step 3: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with cooking spray or a small amount of butter.
- Step 4: Pour about 1/4 cup of batter into the skillet, tilting it to spread the batter evenly into a thin layer. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another minute on the other side.
- Step 5: Once all crepes are cooked, fill each crepe with cooked sausage or beef bacon, shredded cheese, and fresh herbs. Fold or roll them up and serve warm with additional toppings if desired. Enjoy your savory breakfast crepes!
Notes
- For optimal storage, keep leftover crepes in an airtight container in the refrigerator for up to three days, separating each layer with parchment paper to prevent sticking.
- To reheat, simply warm the crepes in a skillet over low heat for a couple of minutes on each side or pop them in the microwave for about 20-30 seconds until heated through.
- Serve your savory breakfast crepes with a dollop of sour cream or a drizzle of hot sauce for an extra kick, and consider adding a side of fresh fruit for a balanced meal.
- For best results, let the batter rest for 30 minutes as instructed; this step is key to achieving tender and flexible crepes that won’t tear easily when filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 250
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 3g