Savory Breakfast Crepes with Fried Egg and Bacon
Soft French-style crepes filled with melted cheese, crispy bacon, a runny fried egg, and fresh green onions—an easy, cozy breakfast that feels a little fancy.
Equipment
- Blender or whisk
- Crepe pan or non-stick skillet (8–10 inch)
- Ladle or 1/4-cup measuring cup
- Thin spatula
- Pastry brush or paper towel
- Small frying pan
- Knife and cutting board
- Cheese grater (optional)
Ingredients
- 1 cup all-purpose flour
- 2 large eggs for the crepe batter
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted, for the batter
- 4 large eggs for frying
- 4 slices bacon
- 1/2 cup shredded cheddar or Gruyère cheese or a mix
- 2 green onions chopped
- salt to taste
- black pepper to taste
- 1 tablespoon butter for greasing the pan and frying (as needed)
Instructions
- Make the crepe batter: Add flour, 2 eggs, milk, water, salt, and melted butter to a blender (or bowl). Blend/whisk until smooth with no lumps. Let the batter rest for about 10 minutes.
- Cook the crepes: Heat a lightly buttered non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup batter into the center and immediately swirl to coat the pan in a thin layer.
- Cook 1–2 minutes until the edges lift and the bottom is lightly golden. Flip with a thin spatula and cook about 30 seconds more. Transfer to a plate and repeat with remaining batter, buttering the pan as needed.
- Cook the bacon: In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel–lined plate. (Keep a little bacon fat in the pan if you like.)
- Fry the eggs: In the same pan (or a clean one), add a small pat of butter if needed. Fry 4 eggs to your preferred doneness (runny yolks work great here). Season with salt and pepper.
- Assemble: Lay a warm crepe on a plate. Sprinkle about 2 tablespoons cheese down the center. Add 1 slice bacon (crumbled or whole), top with 1 fried egg, and scatter green onions over the top.
- Fold and serve: Fold the sides of the crepe over the filling (or fold into quarters). Serve immediately while hot so the cheese melts and the yolk stays creamy.
Notes
Best served fresh while the bacon stays crisp and the yolk is runny. For thinner crepes, rest the batter longer (30 minutes) or refrigerate overnight. The first crepe is often a tester—use it to fine-tune pan temperature. Leftover crepes keep well stacked with parchment and can be reheated in a dry pan.
Nutrition
410kcal | 20g | Saturated Fat: 11g | Cholesterol: 215mg | Sodium: 540mg